tag:blogger.com,1999:blog-47424528647460460692024-02-21T04:45:12.488-05:00Prairie LemonPrairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-4742452864746046069.post-72278333636052160912014-11-30T11:57:00.002-05:002014-11-30T11:58:05.070-05:00Cranberry Tea Biscuits (wheat free*, dairy free, vegan)<div class="separator" style="clear: both; text-align: center;">
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So, you're having people over for brunch and you've got some dietary restrictions to accommodate. How about a batch of these delicious little tea biscuits! They are crispy on the outside, fluffy on the inside as well as being wheat free*, dairy free, and vegan. <br />
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*This recipe uses spelt flour which, please note, is not gluten-free, if that's what you're looking for. Some would even argue that it's not accurate to say wheat free, as spelt is an ancient species of wheat. However, if you're simply avoiding common, modern day wheat, spelt is a good option. Baked goods with spelt have a similar texture without any added corn or potato or filler starches and the flavour is mild and slightly nutty.<br />
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As usual, I started with a simple recipe for baking powder biscuits and then substituted to my heart's content. I'm always a bit surprised how you can "break the rules" when it comes to recipes and still end up with something fantastic. <br />
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Here's the quick recipe for a small batch. These taste best right out of the oven, so I only make as many as I need. The full sized recipe is at the bottom of the page. <br />
<b><br /></b>
<b>Cranberry Tea Biscuits</b><br />
Makes 5 large or 10 small biscuits<br />
<br />
1 cup spelt flour<br />
1/2 Tablespoon baking powder<br />
1/4 teaspoon salt<br />
1/6 cup of coconut oil, or 2 1/2 Tablespoons (refrigerated so that it's solid)<br />
6 Tablespoons almond milk (sweetened or not, you choose)<br />
1/3 cup frozen whole cranberries<br />
<br />
Preheat oven to 450 degrees. <br />
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Chop frozen cranberries into smaller pieces. Set aside. You can use dried cranberries or currents or raisins if you prefer, but the frozen berries are helpful later on...you'll see. <br />
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In a medium bowl, stir together flour, baking soda and salt.<br />
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A note about this next step: I keep my coconut oil in the fridge, so that it's always in a solid state. It makes getting it out of the jar a bit tricky, but it means it behaves like butter and can be used in baking to create a nice airy, flaky texture.<br />
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Cut coconut oil into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. <br />
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Make a well in the centre of the dry mixture. Add the almond milk all at once and using a fork and stir just until moistened. Add the frozen cranberry pieces. Turn the dough onto a lightly floured surface and quickly knead the dough until smooth.<br />
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Now here's where the frozen berries are helpful. Coconut oil is very sensitive to heat and as soon as you start to work the dough, the warmth of your hands is going to start melting it. The frozen berries, however, help keep the dough cold and the coconut oil in a solid state until it melts in the oven, crating flaky pockets of air in your biscuits.<br />
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Pat or roll the dough to 1/2 inch thickness and using a biscuit cutter (or the rim of a cup if you don't have the space for specialized kitchen equipment...) cut dough into biscuits.<br />
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Place biscuits on parchment paper on a baking sheet<span style="color: #0000ee;">.</span><br />
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Bake in a 450 degree oven for 10 to 12 minutes until edges are slightly crispy. </div>
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Remove from oven and serve hot with your choice of jam.<br />
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<u>Full sized recipe:</u><br />
<br />
<b>Cranberry Tea Biscuits</b><br />
Makes 10 large biscuits<br />
<br />
2 cups spelt flour<br />
1 Tablespoon baking powder<br />
1/2 teaspoon salt<br />
1/3 cup of coconut oil, (refrigerated so that it's solid)<br />
3/4 cup almond milk (sweetened or not, you choose)<br />
2/3 cup frozen whole cranberriesPrairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-27124764085938634152013-01-26T23:49:00.000-05:002014-11-30T11:47:11.166-05:00Winter JamThis is a little something I call Winter Jam. It's actually my own recipe for vegetarian mincemeat, but I don't like that name. I know the recipe has meaty origins, but if you're leaving the meat out, why not a name with more appeal? Since it's traditionally served at Christmas, has spicy winter flavours like cinnamon and cloves and the sweet goodness of fruit, I will henceforth call it Winter Jam! You heard it here first.<br />
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I made this for friends at Christmas and gave it away before I could get a shot of it in its pretty jam jar. But my pal was kind enough to post a nice shot of it on her site <a href="http://msteekay.blogspot.ca/2013/01/i-heart-crafty-friends.html" target="_blank">here</a>. <br />
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Here's the quick and easy recipe:<br />
<br />
<b>Winter Jam</b><br />
Makes 5 x 250ml jars*<br />
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Put the following ingredients in a medium saucepan and simmer over low to medium heat, covered, for about 30 minutes until fruit is soft and spices incorporated, stirring occasionally. Add extra water during simmering if needed. <br />
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3 medium apples, peeled, cored, and chopped (McIntosh are a good choice) <br />
1/2 cup sultana raisins<br />
1/2 cup golden raisins<br />
3/4 cup dried currants<br />
3/4 cup frozen cranberries <br />
3/4 cup pitted prunes, chopped<br />
Zest and juice of one large navel orange <br />
Juice of one lemon<br />
1/2 cup packed dark brown sugar<br />
1/2 teaspoon ground cinnamon<br />
1 teaspoon pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, allspice and cloves)<br />
1/4 teaspoon salt<br />
1 cup water + 2 extra tablespoons during simmering process if needed<br />
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*Note: Please follow proper canning instructions which includes sterilizing and sealing jars for long shelf life. Alternately, you can put it in any glass container and keep it in the fridge for about two months, or cool and freeze in small batches for up to six months. <br />
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Winter Jam is particularly good as a topping for vanilla ice cream, or on oatmeal for a delicious breakfast.<br />
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<br />Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-19858581051303048602013-01-13T10:32:00.001-05:002014-11-30T11:47:38.109-05:00Spinach and Zucchini and Pancakes with Yogurt Tahini Dip<div class="separator" style="clear: both; text-align: center;">
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I've already admitted that I like to use a mix for pancakes, and then dress it up by <a href="http://prairielemon.blogspot.ca/2010/09/blueberry-and-flax-pancakes.html" target="_blank">adding my own extra ingredients</a>. Well, I did it again. This time, I decided some savoury pancakes for dinner were just the thing. I've had a crush on leeks lately - they provide a nice mild oniony flavour without being too powerful. So I tossed them in along with two other green items I found in the fridge. Presto. I made some simple and delicious yogurt and tahini dip to serve along with them and dinner was served.<br />
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<b>Spinach and Zucchini and Pancakes with Yogurt Tahini Dip</b><br />
(Makes about 10 pancakes)<br />
<br />
For Dip:<br />
Mix well in a small bowl:<br />
1/2 cup plain yogurt (fat free, 2%, Greek - your choice)<br />
1 Teaspoon tahini (ground sesame seed paste)<br />
1 Tablespoon soy sauce<br />
<br />
For Pancakes:<br />
1 batch of buttermilk pancake mix (refer to package directions - mine asked for 1 1/4 cup of mix, 1 cup of milk and 1 egg, so you get an idea...)<br />
1 small zucchini, grated<br />
1/3 cup leeks (light green part), sliced thin<br />
large handful of spinach, chopped (once it's chopped it should measure about 1/2 cup)<br />
1 Tablespoon of olive or grapeseed oil for frying<br />
<br />
Grate zucchini into a small bowl and add about 1/4 tsp salt. Set aside. Prepare leeks and spinach. Prepare the pancake mix according to package directions in a large bowl. Press the zucchini into a sieve to remove most of the water. Add all three veggies to pancake batter and mix well. <br />
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In a large skillet, heat oil and drop spoonfuls of batter into the pan. Cook as you would pancakes, waiting for bubbles to appear on one side before flipping. My only extra advice would be to cook them at a slightly lower temperature and therefore more slowly than you would normal pancakes to allow the veggies to cook through - they need about 2 to 3 extra minutes. Serve hot with Yogurt Tahini Dip.<br />
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Bonus tip: Don't try to take pictures for your blog while you've got something on the stove. While I was trying to make this batch look photogenic, I burned the last couple in the pan! The one on the right, above, has grill marks because I like to put them in the toaster oven to keep them warm while I make the next batch.<br />
<br />Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-75990773139664494242013-01-06T15:00:00.000-05:002014-11-30T11:48:13.925-05:00Sweet Potato Soup with Swiss ChardHappy New Year! <br />
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It's a cold January day, so what better way to warm up than with a nice hot bowl of soup. I've taken to making a big pot each weekend, ready for lunch or dinner anytime throughout the week, especially good when time is in short supply. This is the ultimate in kitchen improv, most soups being a mish mash of whatever is on hand, each one different and delicious in its own way. <br />
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And so this is what came to be in my kitchen yesterday:<br />
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<b>Sweet Potato Soup with Swiss Chard</b><br />
<br />
2 Tablespoons olive oil<br />
1 medium onion, diced<br />
1/2 large zucchini, diced<br />
3 leeks (the top dark green part, sliced thinly) * I'd made some Potato & Leek soup last weekend, and had saved the tops for another time<br />
2 cloves garlic, minced<br />
2 medium red potatoes, cubed<br />
1 large sweet potato, cubed<br />
2 chicken bouillon cubes <br />
8 cups water<br />
1 bunch Swiss chard, sliced into strips<br />
<br />
In a large stock pot heat the olive oil and add the onion, zucchini and leeks. <br />
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Cook until softened and slightly browned. Add garlic and cook for one more minute. Add the water, the bouillon, the potato and the sweet potato. <br />
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Bring to a boil, then cover and simmer for about 30 minutes. Remove from heat and puree the mixture slightly with an immersion blender. (I like to puree just enough to give the broth a smooth creamy texture but leaving some of the veggies intact) <br />
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Add the Swiss chard.<br />
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Stir, put the lid back on the pot and let sit for about 10 minutes to allow the chard to wilt. (If you like, puree a second time if you want the Swiss chard to be in smaller pieces)<br />
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<br />Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-19941468968289530522012-11-24T15:43:00.000-05:002014-11-30T11:49:32.306-05:00Chocolate Kugelhopf<br />
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This beautiful <b>Chocolate Kugelhofp</b>, filled with golden raisins, chocolate and brown sugar was made following <a href="http://www.marthastewart.com/949590/chocolate-kugelhopf" target="_blank">this recipe</a> from Martha Stewart Living. <br />
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What's a Kugelhofp? The Internet, being the wide and wonderful place that it is, describes endless variations and origins. A yeast-risen cake from France (especially Alsace) or Austria or Germany, it is baked in a round fluted pan, filled with raisins and sometimes almonds and dusted with powdered sugar before serving. The legends abound... One story says that the sweet bread was a gift from the three Magis returning from Bethlehem. Another, says that the recipe was brought to France by Marie Antoinette from Austria upon her marriage to Louis XIV. Another still, says it was a victory cake, baked in the shape of the sultan's turban after the Turks were defeated at the gates of Vienna in the 15th century. <br />
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This one had the consistency of a sweet bread not unlike a buttery brioche. Typically served with coffee, or at breakfast, I completely concur with the recipe that it's best toasted with a bit of butter. (But that didn't stop us from eating slice after slice just as it was. That's right. WAS. This delicious loaf disappeared quickly...)<br />
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I followed the recipe precisely, because I'm not crazy enough to think I can overrule the laws of chemistry, especially after past disasters with breads involving yeast. So, just diving into this project felt risky enough for me. But as always, variations are possible...I think any mix of dried fruit and nuts would work. Cranberries for Christmas would look pretty. This recipe added chocolate, so why not cinnamon?<br />
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It took the better part of a day, with all the rising and punching and waiting, but it was a lot of fun. And I learned a few tricks along the way. Like when you have to add a lot of flour to a batter, you should use the attachments on your beater called "dough hooks" (see the second picture below....I was on the verge of a giant mess when I figured this out....)<br />
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Here are the delicious results in pictures. I think it turned out perfectly and would highly recommend it. Enjoy!<br />
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Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com2tag:blogger.com,1999:blog-4742452864746046069.post-45312100656657605672012-11-20T22:42:00.002-05:002014-11-30T11:49:59.365-05:00Lentil Soup with Chicken Bacon<br />
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I love making big batches of hearty soup. In my house, it takes care of dinner, a couple of lunches and then there's still enough to put in the freezer for another time. The key to this one is the mix of chicken and beef flavours in the broth, and of course the chicken bacon. Start this recipe the day before to allow time for soaking the dried beans and grains. <br />
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<b>Lentil Soup with Chicken Bacon</b><br />
Serves 6 large bowls<br />
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2 tablespoons olive oil<br />
2 large carrots<br />
4 stalks of celery<br />
1 large onion<br />
1 cup of green beans<br />
1/2 cup of dried brown lentils<br />
1/2 cup of "soup mix" (found in the dried bean section...it's usually a combo of dried beans, peas and barley)<br />
1 chicken-flavoured bouillon cube<br />
2 beef-flavoured bouillon cubes (I use the all-vegetable chicken and beef flavoured cubes....no MSG)<br />
10 cups of water<br />
3 strips of chicken bacon<br />
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Soak the dried lentils and dried soup mix in water overnight or for several hours (at least 6 hours).<br />
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Peel and chop carrots and onion. Tip and tail green beans. Chop celery. Place all vegetables in a large saucepan/stock pot with olive oil and sautee on medium until vegetables are soft and onion is slightly browned. <br />
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Drain the lentils and soup mix and add to the pot. Add the water and bouillon cubes, cover and bring to a boil. Brown the chicken bacon in a frying pan. It's very lean, so you may need to use a little bit of olive oil. (It may seem counter-intuitive to choose a lean bacon and then add fat, but I prefer the healthier olive oil to the oil in regular bacon...) Once the chicken bacon is crisp, cut it into cubes and add to the soup. Simmer on medium heat, covered, for about 30 minutes until the vegetables are cooked through and the beans and grains are soft.<br />
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<br />Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-13928087056543092432012-11-04T22:52:00.001-05:002012-11-12T19:37:29.155-05:00Egg and Cheese Sandwiches and Root Vegetable FriesBrunch! <br />
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This meal was awesome and unplanned. It all came together by accident...or by genius! We woke up too late for breakfast, so I decided to go straight to something a little more suited to lunch. A quick look in the fridge and I discovered some spicy hummus, eggs, and some extra old white cheddar. The last of my garden tomatoes had ripened on the counter. Sounded like the perfect mix of ingredients for a tasty sandwich. A few nights earlier, when I had the oven on, I'd chopped up some root vegetables to bake. May as well heat those up, I thought. Since I'd cut them in the shape of fries, my husband decided they needed ketchup. And wouldn't you know...with ketchup, they actually tasted a bit like fries! In less than 10 minutes, we had a and tasty meal that resembled a gourmet "grilled cheese and fries" but without the grilling, and without frying a single potato. Here's how:<br />
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<strong>Egg and Cheese Brunch Sandwiches </strong><br />
(Makes 2 sandwiches)<br />
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4 slices sprouted wheat bread <br />
2 eggs<br />
2 Tablespoons spicy hummus<br />
1 medium tomato<br />
several slices of old white Cheddar<br />
salt and pepper<br />
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Special equipment: toaster oven<br />
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Toast the bread lightly. Meanwhile, fry 2 eggs in a little bit of olive oil on medium heat, breaking the yolks before you flip them. On one slice of bread, spread 1 Tablespoon of hummus, add 3 slices of tomato, salt and pepper, and one of the fried eggs. Lay cheese slices to cover the other slice of bread and return to the toaster oven on low to melt the cheese and toast the bread some more. Put the 2 sides together. Repeat for sandwich #2. <br />
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Recipe Improv: You can personalize this sandwich to your taste...choose your favorite rye or whole wheat bread, try a garlic hummus instead of spicy, and pick your favourite hard cheese if Cheddar's not your thing. This sandwich could also be done on a grill, or in the frying pan, but I wanted a version made without the oil/butter. <br />
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<strong>Root Vegetable Fries</strong><br />
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3 large carrots<br />
3 parsnips<br />
1 Tablespoon olive oil<br />
1/2 teaspoon dried rosemary (<a href="http://prairielemon.blogspot.ca/2012/10/fall-seasoning.html" target="_blank">remember this?</a>)<br />
salt and pepper<br />
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Wash and peel the veggies. Cut them in sticks - roughly 6-10 cm (3-4 inches) long, and 3/4 cm (1/3 inch) in diameter. A better measurement would be to say "make them look like french fries."<br />
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Toss them in the olive oil, with rosemary, salt and pepper. In an oven proof dish or casserole, cover with foil and bake at 350 degrees Fahrenheit for 1 hour. Serve with ketchup. <br />
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(I made these ahead of time, kept them in the fridge and heated them up for brunch - the time consuming part of this recipe was already done. I'm a big believer in cooking stuff ahead of time and figuring out how to use it later. Whenever you have the oven on anyway, try throwing in a squash or a sweet potato (or a carrot, or a parsnip) to bake. Later in the week you can get creative.)<br />
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<br />Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com3tag:blogger.com,1999:blog-4742452864746046069.post-25292040548705746442012-10-31T00:47:00.000-04:002012-10-31T00:47:41.579-04:00Spicy Bulgur and Collard Green Rolls Do you like cabbage rolls? Stuffed grape leaves? If so, try this unique variation on a theme, inspired by Fresh Juice Magazine's recipe called Red and Green Roll-Ups. As usual, I looked at the recipe for inspiration and then did my own thing. <br />
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I've tried cooking with bulgur before, but the results haven't been anything to write about. Without a real infusion of spice, it can turn out rather bland. But this recipe has plenty of flavour...frying the spices in oil releases the heat. <br />
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What's Bulgur? Bulgur is wheat berries (whole, unprocessed wheat kernels) that are partially hulled, steamed, then cracked and dried. Only the outer layer of grain is removed, so it's considered a whole grain. There are 2 kinds of bulgur - one is made from soft white wheat berries and has a milder flavour. The kind I used for this recipe is called brown bulgur which is made from hard red winter wheat berries and has a mild, nutty, earthy taste.<br />
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<strong>Spicy Bulgur and Collard Green Rolls </strong><br />
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1 onion<br />
1/2 red bell pepper<br />
2 garlic cloves<br />
3/4 teaspoon of paprika (I used the grocery store variety, which is most like Hungarian sweet paprika, but this would also be good with hot smoked Spanish paprika if you've got it)<br />
1/4 teaspoon of dried red pepper flakes<br />
1/2 teaspoon each of cumin, coriander and salt<br />
1 1/2 cups of bulgur<br />
1 1/2 cups of chicken broth<br />
3 tablespoons of olive oil<br />
1 large bunch of collard greens - at least 12 large leaves<br />
2 cups passata (tomato puree)<br />
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Equipment needed: large skillet with lid, 9x9 inch baking dish, large pot<br />
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Finely chop onions, red bell pepper and garlic. In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add onions and red bell pepper and cook until soft. Move onions and peppers off to the side, add another tablespoon of olive oil and cook garlic and all the spices in oil for about 2-3 minutes. Stir often and be careful not to burn. Add the bulgur and mix everything in the pan together. Cook for another minute or so stirring constantly, allowing the bulgur to toast lightly. Add the 1 1/2 cups of chicken broth and 1 1/2 cups of water. Turn heat to low, give it a final stir, and cover. Let it simmer for about 10-15 minutes, until all liquid is absorbed and bulgur is soft. <br />
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Meanwhile, bring water to boil in a large pot. Blanche collard greens for about 2-3 minutes in boiling water. Then remove them with tongs onto paper towels to cool. </div>
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Grease the baking dish with a little olive oil. Lay collard greens on a cutting board or other flat surface. Spoon about 2-3 tablespoons of the bulgar filling onto each leaf, rolling them up like little burritos, about 3 inches long, 1 inch in diameter. Put rolls in the dish, making 2 rows, 1 layer. </div>
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At this point, feel free to cover and refrigerate the rolls for a day or two and save the final steps for a no-fuss weeknight meal. That's what I did. This recipe was made up to here on the weekend. And tonight, I finished it up when I got home from work.</div>
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The final step is to pour 2 cups of passata over the rolls and heat in the oven at 350 degrees celcius for about 40 minutes. You can substitute a more complicated tomato or pasta sauce if you like, but I like the simplicity of the passata, which is nothing but pureed tomatoes. I think it allows the spicy flavour of the bulgur mixture to come through. </div>
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Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-85020258247904957062012-10-22T22:45:00.000-04:002012-10-31T00:48:03.564-04:00Fall SeasoningAbout a week ago came a call for overnight frost. Time to rescue the remaining herbs and tomatoes shivering on the deck. <br />
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I washed and separated them. And then got them to pose for the blog:<br />
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I grouped some for keeping fresh in the fridge...parsley, basil and oregano...ready for a nice pasta dish. <br />
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And hung the rest on the line to dry....mint, rosemary and lemon thyme....which will warm up some hearty meals through the coming fall. <br />
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I do realize that I posted about gardening at the beginning of the season and again about gardening at the end of the season, with nothing in between and no recipes at all. <br />
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I guess we all have our seasons. I hope to get back to cooking up a storm and blogging up the web again real soon :)<br />
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<br />Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com2tag:blogger.com,1999:blog-4742452864746046069.post-45451829325172057372012-07-30T22:29:00.002-04:002012-07-30T22:29:06.778-04:00First of the Season<div class="separator" style="clear: both; text-align: left;">
My first <a href="http://prairielemon.blogspot.ca/2012/05/savoury-summer.html" target="_blank">"Early Girl"</a> tomato of summer 2012. </div>
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She's got a bit of character, doesn't she?</div>
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<br /></div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-22949919885470020452012-06-10T12:34:00.000-04:002012-06-10T12:34:09.405-04:00Almond and Hazelnut Cookies<div class="separator" style="clear: both; text-align: center;">
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It's possible that in my recent attempt to cut back on sugar and white flour, I'm actually baking more. We're funny creatures, aren't we? Needing to fill some kind of self-imposed gap, I'm constantly thinking of ways to make cookies, cakes, loaves and others desserts with sugar and flour substitutes. My plan to cut back on sweets may be backfiring. Here's another no white sugar, <em>(*almost) </em>no white flour recipe. And in case you are one of those devotees of old fashioned baked goods who is thinking, "I'm not interested in some substitute for a <em>real </em>cookie", I shall include this short quote:</div>
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My tester/husband, always happy to taste and give his honest opinion, said, with unrestrained enthusiasm, the following: "This is possibly one of the best cookies I've ever eaten!"<br />
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I said, "Can I quote you on that?"</div>
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He said, "Yes, and you can also quote me as saying I'll have another one" as he turned and made his way back to the kitchen. </div>
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(He has to dilute with 'possibly' and 'one of' because his mom is a <em>MASTER</em> baker and he's a good son.)</div>
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Wanting follow up praise and fodder for the blog, I pushed for more compliments..."What do you like about them?"</div>
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His reply: "They're only as much of a cookie as they need to be to get the job done." <br />
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Well, I consider that a success, because "the job" was satisfying our sweet teeth in our "no sugar" universe. Mission accomplished.</div>
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<strong>Almond and Hazelnut Cookies</strong> </div>
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(recipe inspired by Algerian Almond Cookies)</div>
Makes 16 cookies<br />
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1/2 cup of ground hazelnuts (about 1 cup whole)</div>
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1 cup of ground almonds (about 2 cups whole)</div>
2/3 cup of honey<br />
2 tablespoons of lemon zest<br />
1 egg white<br />
1/2 cut of all-purpose flour for rolling out cookies <em>(*almost flourless)</em><br />
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Preheat oven to 350 degrees F. In batches, grind hazelnuts and almonds in a blender or food processor until you have the correct amount of ground nuts. In a medium bowl combine nuts, honey and lemon zest. Add slightly beaten egg white and mix well. If the mixture seems too wet, grind and add more nuts until you have a thick paste. </div>
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Generously sprinkle a work surface with the flour and roll the dough into two long thin logs (about 8-10 inches long and about an inch in diameter). Use just as much flour as you need to stop the dough from sticking. Press each log to about 1/2 inch flat. Cut cookies about 1 1/2 inch wide on the diagonal. (Your cookies will be roughly diamond shaped.) </div>
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Line a cookie sheet with parchment paper and lightly dust the cookies with flour. </div>
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Bake at 350 degrees F until just browned, about 15 minutes. Cool on a wire rack. Your finished cookie will be chewy and can keep in an airtight container for up to one week. </div>
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</div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-52950990357221243692012-06-05T00:35:00.002-04:002012-06-05T00:36:40.795-04:00Polenta with Rapini<div class="separator" style="clear: both; text-align: center;">
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So easy and yet so good. If you can handle stirring for 10 minutes straight, you can make this. That's really all there is to it. It's one of my favourite make ahead dishes. You can add any vegetable you like, but I love it with rapini (aka broccoli rabe) because rapini is just so mean and cranky. Just kidding...I mean bitter.</div>
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It's really tasty warmed up with some spicy tomato sauce on top, but a cold wedge straight out of the fridge is good, too. </div>
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<strong>Polenta with Rapini</strong></div>
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1 cup of organic cornmeal (I like organic 'cause it is untreated with pesticides and non-GMO)</div>
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1 head of rapini</div>
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1/2 teaspoon of salt</div>
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2 tablespoons of olive oil</div>
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1 cup of cold water</div>
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Preheat oven to 350 degrees F. </div>
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Wash and chop rapini, removing the woody ends of the stalks. In a large frying pan, sautee the rapini in 1 tablespoon of olive oil, just until wilted, but not crisp. Sprinkle with a bit of salt to taste. Set aside.</div>
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Grease a pie plate with 1 tablespoon of olive oil and set aside. Bring 2 3/4 cups of water to boil in a medium sized pot. Meanwhile, in a mixing bowl, combine cornmeal and 1 cup of water and 1/2 teaspoon of salt. Slowly add cornmeal to the boiling water, stirring constantly. Reduce heat to low and continue to stir, until mixture is very thick...at least 10 minutes. Add rapini to the cornmeal mixture and immediately pour into the pie plate, spreading as evenly as you can. (The mixture will start to get thicker and harder to work with as it cools.) If you like, brush a bit more oil on the top and bake for about 20 minutes, until the polenta is hot and set. If you add the oil to the top, it will start to get just a bit crispy, too. Remove from oven and cool to room temperature, then refrigerate. Serve hot or cold. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkFiZNNr-t1kYK8FQNjfQVpG2r0hGN906OOas_J-s7MoIuL9Wyg5AOefji5GaxMs6XYMYxwX-YOxGkOFleiLcdK7RQ7huHjRqXsSL-DpoG-8gfHsXjX-4ky_rrNiDT8ot2n7WFzHqNBcT/s1600/IMG_0938+polenta+with+rapini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkFiZNNr-t1kYK8FQNjfQVpG2r0hGN906OOas_J-s7MoIuL9Wyg5AOefji5GaxMs6XYMYxwX-YOxGkOFleiLcdK7RQ7huHjRqXsSL-DpoG-8gfHsXjX-4ky_rrNiDT8ot2n7WFzHqNBcT/s400/IMG_0938+polenta+with+rapini.JPG" width="400" /></a></div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-17388260636100758272012-05-27T11:00:00.000-04:002012-05-27T11:00:03.719-04:00Breakfast Apple Blueberry PieI made this a while back and although it wasn't a true make-it-up-from-scratch recipe, it was on-the-fly enough not to turn out as planned. And in the end, I turned it into something it wasn't really supposed to be. But never fear...something delicious emerges in the end.<br />
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Looks like a perfectly good apple pie, right? Read on...<br />
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I adapted a couple of different recipes for this one, but sometimes it's unwise to mess with a good thing. I'll record my version here for informational purposes only, but somewhere along the way, something went a tad awry...</div>
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<strong>Apple Blueberry Pie - *don't make this!</strong></div>
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Preheat oven to 350 F</div>
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I wanted the kind of oat crust I used in a cheesecake once, so I did this to get the crust. </div>
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<u>Crust</u></div>
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2 cups quick cooking rolled oats</div>
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2 tablespoons of unsalted butter, melted </div>
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2 tablespoons of maple syrup</div>
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3 tablespoons of spelt flour</div>
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1/2 teaspoon of salt</div>
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Combine ingredients in a medium sized bowl and blend until you have a crumb mixture. Press into a 9' glass pie plate and bake for 10 minutes. </div>
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<u>Filling</u></div>
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The filling was a breeze...you can't go wrong with cut up fruit. Or can you? Somehow I did. I think the choice of apple may have been the problem. </div>
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8 small gala apples, peeled, cored and sliced about1/2 inch thick</div>
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1 cup frozen wild Canadian blueberries</div>
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2 teaspoons of maple syrup</div>
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1 teaspoon of lemon juice</div>
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1 tablespoon of cornstarch (I've never put this in a pie before, but someone else did, so I thought why not give it a go...)</div>
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Add the filling to the crust and you're ready for the topping.</div>
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<u>Crumb Topping</u></div>
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1/2 cup of spelt flour</div>
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2 tablespoons of chopped walnuts</div>
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1/2 teaspoon of cinnamon</div>
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1/2 teaspoon of nutmeg</div>
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1/4 teaspoon salt</div>
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2 tablespoons of unsalted butter, melted</div>
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Combine to create a crumb mixture and sprinkle over the top of the pie. (In hindsight, the crumb mixture on the top and on the bottom was probably overkill, but I was going for something different.)</div>
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Bake at 350 F uncovered for 35-40 minutes.....and then check to see if the apples are soft. </div>
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Hmmm...Sadly, they are not even close....put the pie back in the oven for another 15 minutes....</div>
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Admire these adorable measuring spoons given as a gift by a dear friend while you wait and wonder why your pie isn't turning out...</div>
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Check again to see if the apples are soft. They are not. Maybe not covering it was a mistake.</div>
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Put the darned pie back in the oven for 15 more minutes. <br />
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Repeat a couple of times...Fret some. <br />
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In the end...the apples did not cook at all. They just dried up - like, well, like dried apples. And the crumbs got really crispy...kind of like dry granola. </div>
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<u>A short aside:</u></div>
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When I was about ten I had a hankering for trying out my skills in the kitchen. But, surprise, surprise, I wasn't content to do things the way they were supposed to be done. So, I proposed to my mom that instead of using the recipe for rice krispies square - that good old fashioned recipe, perfect for a novice chef because it's no fail - I would adapt it. I proposed a bran flakes square. (What a weird kid) And instead of the regular marshmallows to hold it all together, I would use honey. And, because I was a kid, I would add icing. And so I added blue food colouring...blue icing on my bran flakes square. Oh, it turned out exactly as you can imagine. It was simply bran flakes held together with honey, pressed into a pan and topped with blue icing. </div>
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I had to eat it all. </div>
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My mom wasn't mad or anything, but I had made my own bran flakes square and now I would lie down beside the empty pan with a stomach ache after eating it. And so began my fear and loathing of wasting food. And my inexplicable-after-that-incident desire to mess around with perfectly good recipes. This gave me an idea. </div>
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If you can't do it right, do it wrong and figure out how to eat it anyway. Hence the "breakfast" part of the breakfast pie. I scooped it into a bowl, added some milk and ate it like breakfast cereal. Quite good, really.</div>
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Never be afraid to try something as long as you're prepared to eat the results.</div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-91822725883888430952012-05-22T12:08:00.000-04:002012-05-22T15:16:43.469-04:00Savoury SummerI just enjoyed a little breakfast surrounded by my newly planted garden on my treehouse deck. (I can't take credit for these tasty chocolate croissants, but boy were they good.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pxkTj463f3h2gNZh-1PUoxgvWXoxtgCw_PEFWnQFA3G6cz5sRJETN4w2YZOrrtnMNfvDAbN33J7wJHjKnm8f3iqN3ZbbhU8nN7QZ6pglYkcehHrCvQIxDoiw1VT_ncVz6aUgU0lRu0uU/s1600/IMG_1057_garden+2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pxkTj463f3h2gNZh-1PUoxgvWXoxtgCw_PEFWnQFA3G6cz5sRJETN4w2YZOrrtnMNfvDAbN33J7wJHjKnm8f3iqN3ZbbhU8nN7QZ6pglYkcehHrCvQIxDoiw1VT_ncVz6aUgU0lRu0uU/s400/IMG_1057_garden+2012.JPG" width="400" /></a></div>
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We just wrapped up the Victoria Day long weekend, the traditional start of the gardening season here in Canada. And since fresh herbs are an essential part of my summer recipes, I got busy planting. </div>
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In the morning, my back deck looked like this. Just a mess of old dirt and empty pots and dead plants from last season.</div>
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About 5 hours later, the transformation:</div>
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Not as ambitious as <a href="http://prairielemon.blogspot.ca/2011/06/my-herb-garden.html" target="_blank">last year</a>, when I started everything from seed, but maybe even better, because I've got an instant oasis.</div>
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I planted three varieties of tomatoes</div>
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each with a name more whimsical than the last...I'm sure they'll all be stars! (excuse the dirt)</div>
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These sprigs of dill came up all on their own from last year. Their appearance - whispy and delicate and shivering in the wind - belies their obvious heartiness. <br />
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And then inspired by the creative naming, I grouped my herbs into their own loosly themed pots...it also helps me remember what's what. </div>
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On the left...1/2 of Scarborough Fair (parsley <strike>sage</strike> <strike>rosemary</strike> thyme). </div>
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On the right... a problem and a solution...(garlic and chives paired with two kinds of mint!) A close up of my "after-dinner mint" below.</div>
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Then the lean mean greens ...tarragon, rosemary and lemongrass. (I said loosely themed...I only half thought this through. I don't wany anyone asking why rosemary wasn't up there in the Scarborough Fair pot...)</div>
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And finally, the Italian Job (oregano and two types of basil - sweet and dark opal.)</div>
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I also threw in some pickling cucumbers, and some zucchini. We'll check back later to see how they do.</div>
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Happy days are here again!</div>
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<br /></div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-3347732623424267992012-05-12T21:17:00.002-04:002012-05-12T21:17:53.388-04:00Soft and Chewy Oatmeal Spelt Cookies<div class="separator" style="clear: both; text-align: center;">
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I'm trying to eat less white wheat flour and less refined sugar. But everyone needs a little treat now and then, so my challenge this week was to make a cookie that had neither. </div>
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Here's what I came up with...an almond, walnut, coconut, cinnamon, spelt flour and oatmeal cookie, sweetened with honey and maple syrup. No need to feel hard done by with these little numbers in the cookie jar...</div>
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I did a small batch because the more I bake the more I eat, but you could easily double the recipe for a more traditional sized batch.</div>
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<strong>Soft and Chewy Oatmeal Spelt Cookies</strong></div>
Makes 16 cookies<br />
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1/3 cup grapeseed oil<br />
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1/4 cup almond butter</div>
1/4 cup honey<br />
1/4 cup maple syrup<br />
1/2 teaspoon baking powder<br />
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1/4 teaspoon baking soda</div>
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1 egg</div>
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1/2 teaspoon vanilla</div>
1 teaspoon of Ceylon cinnamon* (read more below) or regular cinnamon <br />
3/4 cup spelt flour<br />
1 cup rolled oats<br />
1/4 cup unsweetened shredded coconut<br />
1/4 cup chopped walnuts<br />
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Preheat oven to 375 Fahrenheit. Line a cookie sheet with parchment paper. In a large mixing bowl combine oil and almond butter until blended. Add honey, maple syrup, baking powder and baking soda. Beat with electric mixer until combined. Beat in egg, vanilla and cinnamon. Beat in the flour (keep mixer speed on low). Stir in oats, coconut and walnuts.<br />
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Drop by rounded teaspoon about 2 inches apart on cookie sheet. Bake 10 minutes until edges are lightly browned. Let cool on a wire rack. Makes about 16 delicious cookies. <br />
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Can someone please explain how cookies failed to make this list? C'mon!<br />
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* A bit about Ceylon cinnamon:</div>
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I recently learned that the cinnamon commonly sold in North American supermarkets is a variety known as Cassia cinnamon. It's dark reddish in colour and tastes like the cinnamon I've come to know. But there is another variety, native to Sri Lanka, the only place where cinnamon is a native plant, known as Ceylon cinnamon (sometimes called true cinnamon.) It is softer and lighter in colour, milder and sweeter, and tastes like a blend of cinnamon and cardamom. It's a bit more expensive and available at health and specialty stores. </div>
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A note about my new header:<br />
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It's a composite shot of some of my previous recipes, inspired by the creative stylings of ana at <a href="http://imadeitso.com/" target="_blank">imadeitso.com</a>. thanks for the idea, ana!<br />
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<br /></div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-66553441164401218252012-05-05T15:31:00.000-04:002012-05-05T15:31:24.124-04:00Roasted Vegetable Quinoa Salad<div class="separator" style="clear: both; text-align: left;">
An easy make-ahead salad. Great for lunches throughout the week. Toss in whatever veggies you have on hand, but be sure to roast them to bring out their sweetness. Use enough olive oil in the process and you won't need to add anything but a squeeze of lemon at the end. </div>
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<strong>Roasted Vegetable Quinoa Salad</strong></div>
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1 cup dried quinoa</div>
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1 medium sweet potato - peeled and cut into small cubes</div>
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1/2 red bell pepper - cut into strips</div>
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1/2 yellow bell pepper - cut into strips</div>
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25 asparagus spears - woody ends removed</div>
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1 zucchini - sliced into thin disks</div>
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1/4 cup olive oil</div>
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juice of 1/2 fresh lemon</div>
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Preheat oven to 400 degrees Celsius. Line a large baking sheet with parchment paper. In a large bowl, toss the vegetables in olive oil. Transfer to the baking sheet and roast until vegetables are cooked, but slightly crisp. </div>
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In a medium pot, bring 2 cups of water to boil with 1 teaspoon of salt. Add quinoa and reduce to a simmer. Cook with pot lid slightly ajar until fluffy and soft and the water is gone, about 20 minutes. Remove from heat and let sit with pot lid on for about 5 minutes. Fluff with fork. </div>
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Toss in the roasted vegetables. Finish with a squeeze of lemon and salt and pepper to taste. Enjoy warm, cool to room temperature or chill and eat it tomorrow and the next day and the next day.</div>
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Variations: endless...</div>
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</div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-38175104248803124062012-05-01T21:24:00.001-04:002012-05-02T10:18:13.350-04:00Simple Kale SaladHi friends! Thanks for stopping by...I know it's been a while.<br />
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I've been thinking about ways to simplify my cooking while at the same time upping the nutrition of the food I eat. More salads seems like an obvious first place to start. Salads are a quick way to get more fruits and vegetables and preparation can be as easy as chopping and mixing. <br />
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This recipe isn't that far off a regular green salad, but I decided to try kale in place of lettuce. The avocado adds calories and creaminess and the raw kale is chewy and soft and really complex in flavour, making this salad substantial and satisfying. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhE51L65y0-WD-QqsNXfe3EMEjAfU2uA6CxHokNhAb2CeCUrS1orx94KCx5yHPi1_YwxvvKPdBj3Xh_LZnLBRudEVjD4IZyo2DTg4HiZlf48MoJ9qOtSMnYM7zMEkseOpPe2L82MLRepdq/s1600/IMG_0920+kale+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhE51L65y0-WD-QqsNXfe3EMEjAfU2uA6CxHokNhAb2CeCUrS1orx94KCx5yHPi1_YwxvvKPdBj3Xh_LZnLBRudEVjD4IZyo2DTg4HiZlf48MoJ9qOtSMnYM7zMEkseOpPe2L82MLRepdq/s400/IMG_0920+kale+salad.JPG" width="400" /></a><br />
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<strong>Simple Kale Salad</strong><br />
<br />
1 head of organic red kale<br />
1 avocado<br />
1 tomato<br />
1/2 english cucumber<br />
1/3 cup olive oil<br />
juice of one small lemon<br />
sea salt and black pepper<br />
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Wash and chop the kale coarsely. Drizzle with lemon juice and set aside for 15 minutes (on the counter, not in the fridge). The acid from the lemon will soften the kale slightly. Chop the remaining vegetables and toss with the kale. Season with salt and pepper and drizzle with olive oil. Serve at room temperature.<br />
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The bright mosaic cutting board was purchased on a trip to the UK. Ain't she pretty?<br />
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<br />Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-23680320233146282422011-10-02T13:59:00.002-04:002011-10-02T14:03:31.588-04:00Chicken Biryani<div id="yiv1485037178yui_3_2_0_16_1317069560156537"><span id="yiv1485037178yui_3_2_0_16_1317069560156539"></span>Last weekend, I got together with some friends for a cozy fall potluck. I decided about a week in advance that I wanted to make Chicken Biryani, because I have a slow cooker recipe for Vegetable Biryani and I thought it would be a quick and easy adaptation. Well, I did a bit of recipe reconnaissance online and discovered that a true Chicken Biryani is nothing if not time and labour intensive! And in the end, even a slow cooker version was going to take more time than I had, which was about 3 hours. (Nothing like leaving things until the last minute.)<br />
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So, I abandoned the slow cooker idea and decided to go with a modified oven and stovetop version. I went looking online for recipes, but they varied widely depending on region. I had no idea which one to use or <a href="http://en.wikipedia.org/wiki/Biryani">whose version</a> I would like. In the end, I decided to work from a recipe for Muglai Chicken Biryani from Northern India.<br />
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<span id="yiv1485037178yui_3_2_0_16_1317069560156541">Surprise, surprise, I didn't follow the recipe as written, but mostly because it was poorly written and the directions didn't make sense. In fact, I had to use some kitchen know-how to sort through it, but between it and a couple of secondary recipes, I did get a general idea of ingredients and approximate proportions. Because I was on a deadline, I admit, I took a few shortcuts. (e.g. The 3-4 hours of marinating became 45 minutes...and the 3-4 hours in the oven became 1 hour and a half...I used chopped garlic instead of garlic paste, etc...) Maybe not the most authentic Chicken Biryani (apologies to the purists...) but it was really tasty and didn't take all day. </span></div><div id="yiv1485037178yui_3_2_0_16_1317069560156547"><br />
<strong>Chicken Biryani "turbo version"</strong><br />
<strong>(Serves 6-8)</strong><br />
(Note: These are potluck proportions...I needed two casserole dishes for this amount.)</div><div><br />
<strong>INGREDIENTS</strong></div><div></div><div id="yui_3_2_0_1_1317513239575111">1 lb boneless skinless chicken breast (cut into small pieces) or boneless skinless thighs (I used both)<br />
3 cups basmati rice <br />
3 large onions - 1 thinly sliced, 2 chopped</div><div>a bunch of mint (chopped) - about 1/2 cup<br />
a bunch of coriander leaves (aka cilantro) (chopped) - about 1/2 cup<br />
2 tsp. chopped fresh ginger<br />
2 tsp. chopped garlic (about 6 cloves)</div>1/2 cups plain yogurt, diluted with 1/2 cup water<br />
<div>3 tsp. ground coriander </div><div></div><div>1 tsp. ground turmeric </div><div></div><div>1 tsp. ground cumin </div><div></div><div>1 tbsp ground garam masala </div><div>1/2 tsp. red pepper flakes</div><div></div><div>10 whole cloves <br />
1/2 teaspoon cinnamon</div><div></div><div>1/2 teaspoon cardamom</div><div></div><div>2 bay leaves</div><div></div><div>1 small lemon<br />
salt (to taste) </div><div></div><div>2 tablespoons of vegetable oil + 2 tablespoons of butter for cooking</div><div></div><div><u>for garnishing:</u></div><div></div><div>10 cashew nuts, chopped coarsely<br />
20 golden raisins</div><div><br />
</div><div><strong>PREPARATION</strong></div><div></div><div>1. Place the 2 chopped onions, garlic, ginger, diluted yogurt, about 1 tablespoon of fresh lemon juice, turmeric powder, coriander powder, cumin powder, garam masala powder, red pepper flakes, and 1 tsp. of salt in a bowl. Mix it together and add the chicken to marinate for about 3/4 of an hour in the refrigerator. </div><div></div><div>2. Meanwhile, in a large frying pan or cast iron skillet, take the remaining slices onion, and fry in oil and butter until crisp. (But heat gently, or butter will burn.) Set aside. </div><div></div><div>3. Fry cashews and raisins in the same oil, drain and set aside. Reserve the oil for cooking the chicken.</div><div></div><div>4. Wash and chop the mint and coriander leaves and set aside. </div><div></div><div>5. Rinse the rice several times in cold water, and drain. In a large pot, partially cook the rice (for about 5-7 minutes with an open pot) with bay leaves, cinnamon, cardamom and a little squeeze of lemon juice. Don't cook the rice ahead of time, or it will get too cold too absorb the flavours of the chicken and spices. The ratio of rice to water should be 1:2, drain excess water if you find that its overcooking the rice. The grains of rice should still have a little bit of firmness on the outside, but be soft inside. </div><div></div><div>6. In the same oil in which you fried everything, add the whole cloves and fry them for 2 minutes. Add the marinated chicken and all of the marinade, and cook until the chicken is no longer pink in the center. If the mixture looks too runny, cook it until it reduces a bit. </div><div><br />
<strong>ASSEMBLY</strong></div><div></div><div></div><div><strong></strong>1. In a deep baking dish or casserole dish, layer the semi cooked rice, then add a layer of the chicken mix.</div><div></div><div>2.For the next layer sprinkle chopped mint, coriander, and fried onions.</div><div></div><div>3. Repeat step 1 and 2 again. </div><div></div><div>4. Add a final layer of rice and sprinkle with cashews and raisins. </div><div></div><div>5. Cover with aluminum foil and keep it in a 300 degree oven for about an hour and a half....until rice is cooked through and fluffy. </div><div></div><div>6. Serve with Cucumber Mint Raita (recipe below) and Mango Chutney (store-bought)<br />
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<strong>Cucumber Mint Raita </strong></div><div></div><div>To whatever amount of Greek yogurt you want, add chopped mint and grated cucumber (peeled and seeded) a few shakes of cumin and a pinch of salt. (Use Greek yogurt, or it will be too runny, because the cucumbers contain a lot of water...)<br />
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Sorry, no photo for this one...as I explained in a<a href="http://prairielemon.blogspot.com/2011/09/summers-end.html"> recent post</a>, I broke my camera. But I trust your imagination to do my recipe justice...</div><br />
<div></div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com2tag:blogger.com,1999:blog-4742452864746046069.post-88484960846609360902011-09-30T00:39:00.001-04:002011-09-30T00:42:18.121-04:00Summer's EndOh hello...are you still there?...thanks for hanging in there. I've been cooking up a storm in the past few weeks, but sadly I have had no pictures because I dropped and broke my camera at the end of the summer (taking pictures for the blog).<br />
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Luckily, I snapped some good ones of my little deck garden as it was just getting to harvest time, so I have some photographic proof that my efforts bore fruit. <br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-fF__QVOBVPjG3HITtGXmKjOKAjE_ih_jQeB0DrQRXANHDBgfuBRcfdtrTxURhkvBFXTHGEwphifZilU8dyOIpZZ0Yea5a_qqVKKs6vo5FuSKL5IOJaKT6wBmZWNmTHqnIAHgVGiss1n/s1600/IMG_9229_tomato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-fF__QVOBVPjG3HITtGXmKjOKAjE_ih_jQeB0DrQRXANHDBgfuBRcfdtrTxURhkvBFXTHGEwphifZilU8dyOIpZZ0Yea5a_qqVKKs6vo5FuSKL5IOJaKT6wBmZWNmTHqnIAHgVGiss1n/s400/IMG_9229_tomato.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eUPYasn2G6PvkmoqtfwpFxcHZ2Wg-x7cyvFC6OIIEXXhsB1Am4Plh-uXdyNPF2C26y6i_xVXs2uI6E2KM1PH_ydzbxr1VNTNjXscagPd3XbcXWStpEX7KIpKdMwHHLlPObuAbodHo2ky/s1600/IMG_9228_tomato+plant.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eUPYasn2G6PvkmoqtfwpFxcHZ2Wg-x7cyvFC6OIIEXXhsB1Am4Plh-uXdyNPF2C26y6i_xVXs2uI6E2KM1PH_ydzbxr1VNTNjXscagPd3XbcXWStpEX7KIpKdMwHHLlPObuAbodHo2ky/s400/IMG_9228_tomato+plant.JPG" width="300" /></a></div><br />
The tomatoes were really lovely - all nearly perfect with such bright flavour. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHgpGvIS-8QWHLeZP_weZyLEpoXY4fCHYjvfMjWWPgTRDTA5ecjUStcl6OSxIW_boVc8xzf6pwSORLXQhv4nEksvlgwKLuwoSREP3E8vE0lD_MCaxE7gAgbZJSppo8721xeFKGDsPIT6N/s1600/IMG_9232_tomato+harvest.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHgpGvIS-8QWHLeZP_weZyLEpoXY4fCHYjvfMjWWPgTRDTA5ecjUStcl6OSxIW_boVc8xzf6pwSORLXQhv4nEksvlgwKLuwoSREP3E8vE0lD_MCaxE7gAgbZJSppo8721xeFKGDsPIT6N/s400/IMG_9232_tomato+harvest.JPG" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">And this all happened despite <a href="http://prairielemon.blogspot.com/2011/06/my-herb-garden.html">a little friend</a> who tried, throughout the year, to stop me.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00jLoqZ65Fz7RS19OGg628Zkgy1PgT4X5Ut-dCMVEM-ck-5KntTVorH98vPUezYR5l2yfnaREyy090Wxu7RD5CYmtKD4Upx_5jtUBQ7Ji5ORAufi33ov_LV2vUSiUxHvqud5u1BTPHFhd/s1600/IMG_9235_eaten+tomato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00jLoqZ65Fz7RS19OGg628Zkgy1PgT4X5Ut-dCMVEM-ck-5KntTVorH98vPUezYR5l2yfnaREyy090Wxu7RD5CYmtKD4Upx_5jtUBQ7Ji5ORAufi33ov_LV2vUSiUxHvqud5u1BTPHFhd/s400/IMG_9235_eaten+tomato.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yes, those are mini green peppers in there, too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqNVMwLMaFqMDQvDQN_G8jr3jdwaiMCT7ARKWDm8B2YwoQSLGjrVkApnzuNJ2yctyfg1BX4rrl654hpOzyoWls9SR8KyAclSezT5C75iYnUt7EnaUPRKILF56BfZFSSYVzUj6PUB2ljvy/s1600/IMG_9237_peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqNVMwLMaFqMDQvDQN_G8jr3jdwaiMCT7ARKWDm8B2YwoQSLGjrVkApnzuNJ2yctyfg1BX4rrl654hpOzyoWls9SR8KyAclSezT5C75iYnUt7EnaUPRKILF56BfZFSSYVzUj6PUB2ljvy/s400/IMG_9237_peppers.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For some colour on the deck, I planted some dwarf phlox...they were so cheerful and they continue to bloom. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMt0Re2JjNadOW6w28Nn8X0pi5m6h6zMJo3FYiQJWpJK-BC_k8Om6lGmFlZzm-w2dPbopbEyWdaot6vG9A63QJvELfZ1pTLCO032GiXCOXN0N-U0k-ZdlDdFiSARPYS6XEu-UekhWRbwS/s1600/IMG_9242_phlox.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMt0Re2JjNadOW6w28Nn8X0pi5m6h6zMJo3FYiQJWpJK-BC_k8Om6lGmFlZzm-w2dPbopbEyWdaot6vG9A63QJvELfZ1pTLCO032GiXCOXN0N-U0k-ZdlDdFiSARPYS6XEu-UekhWRbwS/s400/IMG_9242_phlox.JPG" width="400" /></a></div><br />
Even now, as the days are getting shorter and the evenings crisp, I am still heading outside to grab some chives or parsley or basil. Tonight I noticed some new yellow flowers on the tomatoes. Hopefully the mild fall days will last. I feel sad thinking that some of them might not make it. Gardening...we had some good times this summer. See you next year!<br />
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Pictures or not, I'll be posting some recent recipes soon. And then when the camera is back in business...I'm planning a posting on my favorite kitchen items. I received a gift card to a large, luxurious kitchen store from a generous friend and I can't wait to get some new gadgets!<br />
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...Stay tuned.Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-36535058185623494602011-07-27T19:00:00.050-04:002011-07-27T19:00:01.498-04:00Kiwi Strawberry Rocket PopsRecord breaking temperatures here this summer. <br />
Drastic action needed. <br />
Rocket pops to the rescue. <br />
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I bought the most adorable ice pop molds this year. They're in the shape of rocketships. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTaOUkvtgz_KEqrR8jtOlDlAZBDqUgTbnziQ98dFn3PgH1iLdiCsGqyB5afKNXepJcMTh9rv5KAAXHSqpqguqo8WdDTUQOVCiGOgnpvd8Mo0K9tqT6c5srt_zJ4r7GFhKWbZiLfIQUvma/s1600/IMG_9196_rocket+pops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTaOUkvtgz_KEqrR8jtOlDlAZBDqUgTbnziQ98dFn3PgH1iLdiCsGqyB5afKNXepJcMTh9rv5KAAXHSqpqguqo8WdDTUQOVCiGOgnpvd8Mo0K9tqT6c5srt_zJ4r7GFhKWbZiLfIQUvma/s400/IMG_9196_rocket+pops.JPG" t$="true" width="300" /></a></div><br />
How could I resist? And making a delicious frozen treat takes only minutes of preparation.<br />
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<strong>Kiwi Strawberry Rocket Pops</strong><br />
<strong><strong>Makes 6 - 50 ml ice pops</strong></strong><br />
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4 ripe kiwis<br />
2 tablespoons of strawberry jam (homemade if you've got it...)<br />
water<br />
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Scoop the kiwi flesh out of the skins and into a blender. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlSwVj4r9-lQmtBSsq54IDCHsvYgnSdjEb2ZgUl2mnlES9OOUK6HjZt_wBWXrQ8-lh6dzrzY-38M2RIu90mRg7AR-7Asvsjn0Bk0KI0-hLdXVT7OGmV5xMBQWGgrW5yLc56VrkLxmJqQy/s1600/IMG_9205_rocket+pops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlSwVj4r9-lQmtBSsq54IDCHsvYgnSdjEb2ZgUl2mnlES9OOUK6HjZt_wBWXrQ8-lh6dzrzY-38M2RIu90mRg7AR-7Asvsjn0Bk0KI0-hLdXVT7OGmV5xMBQWGgrW5yLc56VrkLxmJqQy/s400/IMG_9205_rocket+pops.JPG" t$="true" width="300" /></a></div><br />
Add the strawberry jam. Blend, adding water until the mixture totals 300 ml. <br />
Pour into ice pop molds and freeze until firm. Try to stay cool while you wait...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSWwedPSj4KO59YE7P6FI02-iGSTrp-3JvGizqUN0M4xjDH3AQ5N4jvrkQE_d1tiN68QD2eCg02eL6mjFZD6g1uGCs7DPRfkvUnFw-PPpJjL1LgG9sSy2YIdjSUUSkAeIY1eQ2IcGbv49/s1600/IMG_9204_rocket+pops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSWwedPSj4KO59YE7P6FI02-iGSTrp-3JvGizqUN0M4xjDH3AQ5N4jvrkQE_d1tiN68QD2eCg02eL6mjFZD6g1uGCs7DPRfkvUnFw-PPpJjL1LgG9sSy2YIdjSUUSkAeIY1eQ2IcGbv49/s400/IMG_9204_rocket+pops.JPG" t$="true" width="300" /></a></div><br />
Blast off!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwoPfvEZvxvqpnwFKtdh368o1hu9e7S9UPcLkYSjI7AcsN7_EXGmI1pX292yqM90X8XCvTdRCddPcMbg_Hy5dnonP9RDW_xVlXw_IZIHF2D8Io2kV93qGTZljMWNrKlytTfUR2_YePvpA/s1600/IMG_9198_rocket+pops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwoPfvEZvxvqpnwFKtdh368o1hu9e7S9UPcLkYSjI7AcsN7_EXGmI1pX292yqM90X8XCvTdRCddPcMbg_Hy5dnonP9RDW_xVlXw_IZIHF2D8Io2kV93qGTZljMWNrKlytTfUR2_YePvpA/s400/IMG_9198_rocket+pops.JPG" t$="true" width="300" /></a></div><br />
And when you're done, you get a nifty surprise visit from a space man :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH3N6F7wD5r3JhFlfjmsfBLOZOFGHEl8rcBIb3rcic6w4dOXr7H6njHvtJFM_OP7F3ldEztrGcv6vECd1TAitiRY4_1n52kfmJktSRZtXjmO85pIoBeo3x7PX47oIsMQ4hEXtrRHrfhnL/s1600/IMG_9183_kiwi+strawberry+rocket+pops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH3N6F7wD5r3JhFlfjmsfBLOZOFGHEl8rcBIb3rcic6w4dOXr7H6njHvtJFM_OP7F3ldEztrGcv6vECd1TAitiRY4_1n52kfmJktSRZtXjmO85pIoBeo3x7PX47oIsMQ4hEXtrRHrfhnL/s400/IMG_9183_kiwi+strawberry+rocket+pops.JPG" t$="true" width="300" /></a></div><br />
<strong>Kitchen improv:</strong><br />
<br />
To make your own rocket pops, throw together anything that tastes good and will freeze. <br />
<br />
Here are a couple of other variations I've already made this year:<br />
<br />
<strong>Café Latte Ice Pops</strong><br />
Dissolve instant coffee and sugar into milk.<br />
<br />
<strong>Orange Yogurt Ice Pops</strong><br />
Blend together orange juice, yogurt, honey and vanilla.<br />
<br />
<strong>Fizzy Grapefruit Ice Pops</strong><br />
Pour grapefruit flavoured carbonated sparkling water into molds. <br />
<br />
Make up your own combo and let me know how it goes!Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-85133581798170114872011-07-23T16:02:00.001-04:002011-07-23T16:06:14.186-04:00Garden ImprovI ventured into new territory this year, starting some of my <a href="http://prairielemon.blogspot.com/2011/06/my-herb-garden.html">garden</a> from seed. I learned a lot and things seemed to be going well. But in the middle of July, in the heat of the summer, I was set to go away on holidays for more than a week. I watched the long term forecast for weeks in advance, worried that my little plants, left on their own, would shrivel in the hot sun and die of neglect. I hoped for a prediction of rain, but summer was in full force...7 days of sun and 30 degree temperatures were expected.<br />
<br />
Our neighbours were away; family and friends lived too far away for me to reasonably ask someone to do daily watering duties. So, I started asking around and researching self-watering systems online. I didn't like any of them and didn't want to spend the money on something I could probably make myself. The Internet was full of good do-it-yourself ideas, but many involved initially planting in self-watering pots and I didn't have the time or resources to re-pot. <br />
<br />
One family member had a good suggestion - to put trays of water under the plants, so they could draw the water up through the drainage holes in the pots. So, I bought some extra large aluminum roasting pans ($1.99 each at the dollar store) and tested this method one night. But the water only lasted a day in the heat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LYstqBwhfHQcgx-wnG2f08TNYyx6eOBbUToLUVMk1l5YJFFjEB4Cmkt1XdNA8Ji_V0I2TAXqBrXoHI7j7klHFbr9bzhUi8perBw1kCN-NvmwcnBMkEDuic57d-axOKxr_0T1aEJOKwp4/s1600/IMG_9180b_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LYstqBwhfHQcgx-wnG2f08TNYyx6eOBbUToLUVMk1l5YJFFjEB4Cmkt1XdNA8Ji_V0I2TAXqBrXoHI7j7klHFbr9bzhUi8perBw1kCN-NvmwcnBMkEDuic57d-axOKxr_0T1aEJOKwp4/s400/IMG_9180b_garden+improv.JPG" t$="true" width="400" /></a></div><br />
My deck is very sunny and I think the reflection off the aluminum just made the water evaporate even faster. So, my next step was to shade the pans with some old rags, essentially creating a skirt around the pan from the edge of the plant pot. This would shade the water and the aluminum pan, hopefully stopping some of the evaporation. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGZp5skNpX-MBjH-N0I1096iwDmCSF5UFWze25Z-RBeri_8KwIywOnAW7LjllbycFnO1urmoV_gx4EOsLQVeJyOxE-zSuTXNhUgxurjDKDsw_6IgucZC4y745EEG5OxgqquhFQtO_nmGP/s1600/IMG_9193_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGZp5skNpX-MBjH-N0I1096iwDmCSF5UFWze25Z-RBeri_8KwIywOnAW7LjllbycFnO1urmoV_gx4EOsLQVeJyOxE-zSuTXNhUgxurjDKDsw_6IgucZC4y745EEG5OxgqquhFQtO_nmGP/s400/IMG_9193_garden+improv.JPG" t$="true" width="400" /></a></div><br />
It was a good start, but I knew it would only extend the water supply by maybe one day. Since tomatoes need daily watering I had to do more. <br />
<br />
I had seen watering globes at the dollar store - but they were small and only held a few cups of water. They were also made of glass - possibly a bad idea on a windy and high outdoor deck. But, I wanted to do something using the same idea. So, I purchased several 4 litre plastic jugs of spring water ($1.29 a bottle). I poked a hole in each lid using a small nail so that just a tiny drop of water could come out when the bottles were inverted. Then, I poked another tiny hole in the bottom of the jug to let air into the bottle. (I'm not sure if this step was necessary, but I imagined the bottle collapsing in on itself, eventually preventing the water from dripping out.) Then I screwed the upside-down bottles into the soil of the plant pots, until they stood up on their own. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0kI6SxdYcLvEz8l5xnCKzGxvobHX3YU8AJ1BF1G9luAa_eUv1P0WDELEiAI7ZaWS_xpWkJPfPOrhKzGtPUAcdMT4KBwXfrE7jhAKMkvInbaq6z-lTm3ujHmwRgeErKhpQQ33rkLdu5eE/s1600/IMG_9180_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0kI6SxdYcLvEz8l5xnCKzGxvobHX3YU8AJ1BF1G9luAa_eUv1P0WDELEiAI7ZaWS_xpWkJPfPOrhKzGtPUAcdMT4KBwXfrE7jhAKMkvInbaq6z-lTm3ujHmwRgeErKhpQQ33rkLdu5eE/s400/IMG_9180_garden+improv.JPG" t$="true" width="300" /></a></div><br />
Finally, I wanted to create a bit of shade for the plants, without blocking any rain that might come unexpectedly. The deck is small and the plants share the space with a bistro table and two chairs. I simply tied a plastic table cloth to the backs of each of the chairs and stretched it over the table creating a little banner of shade that sat beside the row of plants. If it rained, they'd still get wet, but for a couple of hours a day, when the sun was at the right angle, they'd be sheltered from the hot sun. <br />
<br />
Then I crossed my fingers, told the plants to "hang in there" and left for 8 days. <br />
<br />
**********<br />
<br />
We came back from our lovely vacation late one evening. It didn't rain once in the time we were gone. We unpacked the car before I went out to check on the plants. I was relaxed and happy after my vacation and I didn't want to rush out to see them in case my experiment had failed. <br />
<br />
I opened the door and peered around the corner to see a beautiful sight. <br />
<br />
Not only were the bottles either empty or nearly empty, but the soil was moist and the plants had nearly doubled in size over the week. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fRT7PlhGe_pT01OieYxGtu0yR9UvpkGg5lP7aHDbR_F2wY416SG7lL0lCQPJbmIQy_3K5EgDQFWoCAJTjGxNqmeiTHDeXDb83mgBoro74pbi-nkYJo0z24MIDFLqpeEHE-soWayaPlXV/s1600/IMG_9167_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fRT7PlhGe_pT01OieYxGtu0yR9UvpkGg5lP7aHDbR_F2wY416SG7lL0lCQPJbmIQy_3K5EgDQFWoCAJTjGxNqmeiTHDeXDb83mgBoro74pbi-nkYJo0z24MIDFLqpeEHE-soWayaPlXV/s400/IMG_9167_garden+improv.JPG" t$="true" width="400" /></a></div>(pictures were taken the next day, when it was light out and once I'd cleaned the deck up so I could move around)<br />
<br />
<br />
The tomatoes had flowered.... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5KK_Bvmu538DyrcT5LdKLb3-Md_JYpeWOaIuIUPB6vjp_g3pK6NQckDEIwJMlwQi0Pn5eWwWBZcPj7zqLd6RkYYe1h_8oGfb0HQShbFEYmRfTh89uddxAvz_PEjhgyVlnatJgHSwGRGg/s1600/IMG_9178_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5KK_Bvmu538DyrcT5LdKLb3-Md_JYpeWOaIuIUPB6vjp_g3pK6NQckDEIwJMlwQi0Pn5eWwWBZcPj7zqLd6RkYYe1h_8oGfb0HQShbFEYmRfTh89uddxAvz_PEjhgyVlnatJgHSwGRGg/s400/IMG_9178_garden+improv.JPG" t$="true" width="400" /></a></div> <br />
More than 100 grape tomatoes are on the way.... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2uKuc_qGvdqNM6jALJIj6urVIxZD7R-5jmSMhnZBuWr5u52pu0HvJBEM1xxycDMfNOKplRIXi0m2S5lnOZkVXN2kJxupo0ZP48v662YmV47gMoxtallBaV4DdYGKctRpOCowUzLHV9hS/s1600/IMG_9186_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2uKuc_qGvdqNM6jALJIj6urVIxZD7R-5jmSMhnZBuWr5u52pu0HvJBEM1xxycDMfNOKplRIXi0m2S5lnOZkVXN2kJxupo0ZP48v662YmV47gMoxtallBaV4DdYGKctRpOCowUzLHV9hS/s400/IMG_9186_garden+improv.JPG" t$="true" width="400" /></a></div> <br />
The peppers are coming along... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSDKHduIK2j78iW8eXNuGt71d_9n3LonbgGhWdhImIe-hA2FW8udOZZA6L7Ib1CcjHyG4q__oZtJWWZ7luEFgHH6xgq9XpTG4r9amihPWtSKbBg6AFRiZZOG5PG3KRob8yvvxRcC6Iimo/s1600/IMG_9185_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSDKHduIK2j78iW8eXNuGt71d_9n3LonbgGhWdhImIe-hA2FW8udOZZA6L7Ib1CcjHyG4q__oZtJWWZ7luEFgHH6xgq9XpTG4r9amihPWtSKbBg6AFRiZZOG5PG3KRob8yvvxRcC6Iimo/s400/IMG_9185_garden+improv.JPG" t$="true" width="300" /></a></div> <br />
The basil's booming... <br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtboDt-jUtwUu03MMfP6JDFS20J-VkStdf12t9aNYBjK5pkpSJEJdWwcUfsCftegXeGQvOeOmqTC-mdgAT-C9DqvoneUYeSG5PU-6DfWxfc8wT0L6R04G-g2XA64smyzbv8JDe9-x8ybqu/s1600/IMG_9188_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtboDt-jUtwUu03MMfP6JDFS20J-VkStdf12t9aNYBjK5pkpSJEJdWwcUfsCftegXeGQvOeOmqTC-mdgAT-C9DqvoneUYeSG5PU-6DfWxfc8wT0L6R04G-g2XA64smyzbv8JDe9-x8ybqu/s400/IMG_9188_garden+improv.JPG" t$="true" width="400" /></a></div> <br />
The dill is divine... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdo4E0kKNAlW4jO76DuxTxdby0URBN33OJfjfmaPfCCHncyYvdOWk2i2Xr0NZgEZeJXcLoNKfD8OitNNldlKQpvvA4SATd75_QIPnjSczr-9hm7skez5OkQi0un3KV7vvaoTtQUqgZsbG/s1600/IMG_9174_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdo4E0kKNAlW4jO76DuxTxdby0URBN33OJfjfmaPfCCHncyYvdOWk2i2Xr0NZgEZeJXcLoNKfD8OitNNldlKQpvvA4SATd75_QIPnjSczr-9hm7skez5OkQi0un3KV7vvaoTtQUqgZsbG/s400/IMG_9174_garden+improv.JPG" t$="true" width="400" /></a></div> <br />
The rosemary is still the underdog, but it's still hanging in there... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3C-cGqsx4_gUnfvtuZMtVecHUqsbKNRTJtv6ggehSwPGnyRasbpBP1soKH2SSpdvXBuBe5wUPWleZBWMJKgsSqgZpX_M749Ykt2ZAabz602WxX0QqRH5CHQmsjik5dYCIrCj1GhFrWTkL/s1600/IMG_9192_garden+improv.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3C-cGqsx4_gUnfvtuZMtVecHUqsbKNRTJtv6ggehSwPGnyRasbpBP1soKH2SSpdvXBuBe5wUPWleZBWMJKgsSqgZpX_M749Ykt2ZAabz602WxX0QqRH5CHQmsjik5dYCIrCj1GhFrWTkL/s400/IMG_9192_garden+improv.JPG" t$="true" width="400" /></a></div> <br />
Stay tuned for some fresh tomato recipes...send me your favorites!Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-76322142943300639402011-06-25T14:01:00.002-04:002011-06-25T14:10:22.218-04:00White Bean and Salmon SaladDo you ever arrive home from work so hungry that your brain can't even begin to plan dinner? I do. In cases like this, I need food fast! And I need something with lots of protein, but that's not too heavy. Last night, this salad did the trick. Using just a couple of ingredients I found in the pantry, and some fresh herbs from the garden, dinner was delicious and on the plate in mere minutes. <br />
<br />
<strong>White Bean and Salmon Salad</strong><br />
Serves 2<br />
<br />
1 (540 ml) can of white kidney beans<br />
1 (170 g) can of wild salmon <br />
2 cups of baby spinach<br />
1 tablespoon of chopped fresh tarragon<br />
1 tablespoon of chopped fresh chives<br />
1 1/2 tablespoons of white wine vinegar<br />
1 1/2 tablespoon of olive oil<br />
sea salt and fresh ground black pepper, to taste<br />
<br />
Drain and rinse beans and place them in a large bowl. If using regular salmon, drain the water, then remove the skin and bones and flake into the bowl with the beans. (I used tuna style flaked salmon, which was ready to use.) Add the spinach. In a small bowl or glass jar, add the herbs, the oil and vinegar and salt and pepper. Mix well and then pour over the bean mixture and toss well. Serve with a slice of dark rye bread. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB9amAn_ZhuyALZG-Tyk-2X1Zc6mfk-RVCDfF4ixm1UgWzhjxBmvRhxqVNYwEyj-RrNlPSlFO52ahDKn3YMEOH7HFL4HDu_URv7Sk6YcO3EpR7UoKAz_Xr_dlYdiOTeOgnMFnIKQ7UUHy/s1600/IMG_8645+white+bean+and+salmon+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB9amAn_ZhuyALZG-Tyk-2X1Zc6mfk-RVCDfF4ixm1UgWzhjxBmvRhxqVNYwEyj-RrNlPSlFO52ahDKn3YMEOH7HFL4HDu_URv7Sk6YcO3EpR7UoKAz_Xr_dlYdiOTeOgnMFnIKQ7UUHy/s400/IMG_8645+white+bean+and+salmon+salad.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><strong>Kitchen Improv:</strong><br />
<br />
This is one of those recipes that you could easily adapt based on what you have available. Try a different kind of beans, or use tuna instead of salmon, or swap out the vinegar or herbs for your favorites! Let me know if you come up with a winning combination. <br />
<br />
Here's another really delicious example of this type of salad using lentils and tuna. I've made this <a href="http://www.nytimes.com/2010/11/16/health/nutrition/16recipehealth.html">recipe</a> several times.Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-11593378958214306682011-06-15T22:15:00.000-04:002011-06-15T22:15:21.784-04:00Cream of Cauliflower Soup with SaffronWhat to do with a whole cauliflower? I like it steamed, baked, or grilled - it's so mild and adaptable. But it's an awful lot of one vegetable for two people. So, into a soup it goes...reduced to a couple of spoonfuls by the time I'm done. Hmm...where did it all go?<br />
<br />
I searched online for an interesting flavour to compliment cauliflower in a soup. Cheese and curry seemed to be the most popular choices. But I wanted something a little different. I found this <a href="http://www.epicurious.com/recipes/food/views/Cream-of-Cauliflower-Soup-with-Saffron-107622">recipe</a> at Epicurious and modified it for a low fat version. I doubled the saffron, but it was still lovely and subtle - a great appetizer or first course. <br />
<br />
<strong>Cream of Cauliflower Soup with Saffron</strong><br />
<br />
Serves 2<br />
<br />
2 cups water<br />
2 cups chicken broth<br />
1 whole cauliflower, cut into small pieces<br />
1/4 teaspoon coarsely crumbled saffron threads<br />
3 tablespoons butter<br />
2 cups chopped onions<br />
1 tablespoon all purpose flour<br />
1 cup skim milk<br />
salt and pepper<br />
fresh chives<br />
<br />
Combine 2 cups water and 2 cups chicken broth in medium saucepan. Bring mixture to a simmer. Add cauliflower then cover and cook until almost soft. Remove from heat. Add saffron threads. Cover and steep 20 minutes. <br />
<br />
Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onions and sauteé until very tender but not brown, about 10 minutes. Add flour and stir to coat onions. Cook one more minute. Add milk and stir constantly on medium-low heat until mixture is thickened. Add saffron broth and incorporate well. Use an immersion blender, or transfer to a blender and blend until smooth. Bring to simmer over high heat. Season to taste with salt and pepper. Stir well and serve with fresh chives. <br />
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(Can be made 1 day ahead. Cover and refrigerate.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_m3zZwsZ8w1125Nx6tGdbDNXHeqZ6aDBkoQtZgd5eQJWk2XZRawEIJQa1kdnG03euuQtfprqNtDTdPTUN6AaP2fiSHmtxaqPHoLGaReqGjuOA7L-DjC19VRTrsjYVzELmVG9oifdippf/s1600/IMG_8564_cauliflower+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_m3zZwsZ8w1125Nx6tGdbDNXHeqZ6aDBkoQtZgd5eQJWk2XZRawEIJQa1kdnG03euuQtfprqNtDTdPTUN6AaP2fiSHmtxaqPHoLGaReqGjuOA7L-DjC19VRTrsjYVzELmVG9oifdippf/s400/IMG_8564_cauliflower+soup.JPG" t8="true" width="400" /></a></div><br />
Yes - that little purple bud in the soup is a <a href="http://prairielemon.blogspot.com/2011/06/my-herb-garden.html">chive flower</a>! Good eye!<br />
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What do you do to make cauliflower more interesting?Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0tag:blogger.com,1999:blog-4742452864746046069.post-89519469599361016692011-06-03T22:25:00.003-04:002011-06-03T22:28:37.852-04:00My Herb GardenMy summer herb garden is underway - I'm hoping these little beauties will make an appearance in some late summer recipes. I'm limited to what I can grow in containers on the deck, but I've expanded my tiny garden since last year. I have a wider variety of plants, and I even started some from seeds for the first time. <br />
<br />
Despite a spring full of cloudy days, what I have so far was looking good...until this morning when I discovered that my dill had been dug up by our resident squirrel. And I do mean resident. We've had a family of squirrels living in the roof for the past year. Now they're living rent free AND they've got a free buffet. What a life! I think I'll have to buy some chicken wire this weekend.<br />
<br />
Look at the difference between the left and right sides...<br />
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</div><div class="separator" style="clear: both; text-align: left;">On the left, the dill was dug up and is almost completely gone, except for a few tiny sprigs that survived Mr. Squirrel's tiny paws of destruction. (I'm hoping I can re-plant...it's supposed to be fairly easy to grow.)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Interestingly, he didn't touch the cilantro. (Hey Mr. Squirrel, I didn't like it much at first either. Lucky for me, I like it now and you don't.)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And, he didn't get to anything else I've got outside...including chives, oregano, tarragon and some parsley and lavender waiting to be planted.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I love the chive flowers...if he touches those, "It's ON!"</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgix0xKE4YmoNZ44rdu0HRXYuzJcBTSnD_Tx0nboeq4-DnY3hyphenhyphen4ZKvZueZEMD_fj3ELNzfI7P6Qu9zhyGimkKQJv1ASlGGw-sX5KhCH144Zrs11ePN5vkC5Sd06-IhyphenhyphenUEGfRcaYHb6tb8BQ/s1600/IMG_8585_herb+garden.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgix0xKE4YmoNZ44rdu0HRXYuzJcBTSnD_Tx0nboeq4-DnY3hyphenhyphen4ZKvZueZEMD_fj3ELNzfI7P6Qu9zhyGimkKQJv1ASlGGw-sX5KhCH144Zrs11ePN5vkC5Sd06-IhyphenhyphenUEGfRcaYHb6tb8BQ/s400/IMG_8585_herb+garden.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Safe and sound indoors, I started a few different plants in a little dome...as you can see the results have been so-so. Some didn't come up at all. There are some sad looking peppers and some wispy thyme. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And, there's one lonely shoot of rosemary. I read that it's notoriously hard to start from seed. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div align="left">But, there are a couple hearty sprigs of basil...</div><div align="left"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And, the tomatoes look promising.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLYGT2YNBrNC6OhjyndcBG08uDrV9dbOAjsxZnxwSpkRfrZip3vbGEc9FgCYCls5ROmcxE87m7_AaUPKpj2PpA1IpO_NrKLufbMEeK6KQwIwIgnUNjEh7b0BUplRrv8oyvdvw3s2s_Bfp/s1600/IMG_8592_herb+garden+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLYGT2YNBrNC6OhjyndcBG08uDrV9dbOAjsxZnxwSpkRfrZip3vbGEc9FgCYCls5ROmcxE87m7_AaUPKpj2PpA1IpO_NrKLufbMEeK6KQwIwIgnUNjEh7b0BUplRrv8oyvdvw3s2s_Bfp/s400/IMG_8592_herb+garden+copy.JPG" t8="true" width="300" /></a></div><br />
I'm hoping for a salad or two by the end of the summer...Mr. Squirrel permitting.<br />
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</div><div style="text-align: left;"></div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com1tag:blogger.com,1999:blog-4742452864746046069.post-8341902207213065362011-05-30T19:31:00.004-04:002011-05-30T22:04:26.803-04:00Barley with Chicken and RapiniBarley deserves a more prominent place at my table. Chewy and slightly nutty, it works in casseroles, salads, stews, or anywhere else you need a grain with some texture. This recipe was easy and turned out perfectly. If you use regular, instead of low-sodium stock, it won't need any extra salt. And the bitter rapini will balance the flavours. <br />
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<strong>Barley with Chicken and Rapini</strong><br />
Serves 2<br />
<br />
4 tablespoons of olive oil<br />
1 rib of celery, diced<br />
1/2 medium white onion, chopped<br />
1 boneless, skinless chicken breast, diced<br />
1 cup pot barley, rinsed<br />
3 cups water + one chicken bouillon cube <br />
or<br />
1 cup of water + 2 cups of chicken stock <br />
2 cups chopped rapini<br />
<br />
In a large saucepan, heat 2 tablespoons of olive oil. Add onion and celery and sautee until soft. Add diced chicken and cook until browned slightly. Add barley and the water + stock or bouillon cube and bring to a boil. Reduce heat to simmer, cover and cook for 25-30 minutes, until the barley is tender, but still slightly chewy. (You may have to add a bit more water...check part way through cooking.) In the meantime, sautee the rapini in a separate pan. When the barley is cooked and all the water absorbed, add the rapini and stir. Season with fresh ground black pepper to taste. (optional: serve with plain yogurt on the side.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvBIZoxOk2gADRLP0u-lnLXNGln-Xx-2riU9ZGBrH6oie8C5t5oiMhvA6wLcxI7bWIiWHmGeV78a0T76DLZa4_ru6oFFhA6paEfR_kN4jbR2vEexShcpXuQE3s1pwbwqalgtyGwweN4X3/s1600/IMG_8574_chicken+and+rapini+barley.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvBIZoxOk2gADRLP0u-lnLXNGln-Xx-2riU9ZGBrH6oie8C5t5oiMhvA6wLcxI7bWIiWHmGeV78a0T76DLZa4_ru6oFFhA6paEfR_kN4jbR2vEexShcpXuQE3s1pwbwqalgtyGwweN4X3/s400/IMG_8574_chicken+and+rapini+barley.JPG" t8="true" width="400" /></a></div>Prairie Lemonhttp://www.blogger.com/profile/15973185964492420964noreply@blogger.com0