Grandchildren Make Life Grand!

Writing this cooking blog and sharing our recipes with everyone has truly been a heart warming experience for me. I have searched out all our favourite recipes and now have them in one location – that’s a feat in itself. But, it has also allowed me to explore many new and exciting recipes - recipes for the health conscious, recipes using ingredients in season, especially the garden. It has been a journey and a commitment but it has also been fun. I hope you have enjoyed the recipes and my little stories about life.

“Life is like a box of chocolates…you never know what you’re gonna get” by Tom Hanks is one of my favourite quotes. Life with grandchildren is truly the sweetest reward ever! The best part is watching them grow, learn and laugh. Our family has been truly blessed!

I was initially inspired to write this blog for two reasons – to practice my writing skills and to share moments of my life with everyone. But over the past year, I realized that it also allowed me to share many parts of my life and to pass onto my grandchildren a legacy of family traditions like cooking and celebrations that make life beautiful.

Keep your kitchens warm with love……Sincerely, Gloria

Recipe #52 Fresh Pear Pie

Ingredients:

Classic Pie Pastry for one 9 inch double-crust pie. I used the Perfect Processor Pastry

Filling:

1/2 cup granulated sugar

3 tbsp all-purpose flour

1/4 tsp salt

1 - 2 tsp ground cinnamon

6 pears (about 6 cups)

1 tbsp unsalted butter

1 tbsp freshly squeezed lemon juice

Topping:

1 tsp half&half

1 tsp sugar

Instructions:

1. Preheat oven to 425 degrees F. Prepare pastry using method listed below. Line a 9 inch pie pan with bottom pastry

Filling:

2. In a large mixing bowl, combine sugar, flour, salt and cinnamon. Set aside.

3. Peel, core and dice pears into small pieces, about 1/4 inch thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.

4. Spread pear mixture into pastry-lined pan. Dot with butter. Cover filling with the top pastry and flute the edges. Cut slits in top pastry to allow steam to escape.

Topping:

5. Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 tsp sugar.

Bake:

6. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until pear juices are bubbling and the crust is a golden brown.

Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over browning.

7. Remove from oven. Cool on a wire cooling rack before cutting and serving.

Perfect Processor Pastry

• 3 cups all purpose flour


• 1 tsp salt


• 1/2 cup cold butter cubed


• 1/2 cup cold lard or shortening cubed


• 1 egg


• 2 tsp white vinegar


• Iced water
  


• In food processor combine flour and salt, process to mix


• Using on/off motion, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces


• In measuring cup, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup. With motor running, add egg mixture all at once; process just until dough starts to clump together. Dot not let it form a ball.


• Remove; press together into 2 discs. Wrap and chill for at least 30 minutes or for up to 3 days, or freeze for up to 3 months.


• Let cold pastry stand for 15 minutes at room temperature before rolling out.

The Fresh Pear Pie recipe can be found at the following website: http://thebakingpan.com/

The Pastry Recipe is taken from Canadian Living's Deserts by Elizabeth Baird and the Food Writers of Canadian Living Magazine.

Special thank you to Mary Catherine of SunLife for sharing her lovely fresh pears with us. It was perfect timing!

Recipe #51 Simple Beet Salad

Eating from the garden is coming to end but I think we saved the best for last or maybe we don't want the season to end. Whatever the reason, this week we roasted beets on the BBQ for about 20 minutes or until tender when pricked with a fork.

Ingredients:
5 or 6 large garden beets with tops cut off but leaving just a little so the beets do not bleed.
Wash thoroughly and rub with olive oil.
Place on the BBQ for 20 to 30 minutes. Let cool a little.
Using rubber gloves, peel the beets and then shred them using a grater.
Add 2 tbsp olive oil, 2 tbsp aged balsamic vinegar ( we used modena 15 year old from Italy), salt & pepper to taste.

This will keep in the refrigerator for up to one week.

Thank you to Brenda Smythe of Tavistock for sharing this beautiful way to enjoy beets. And thank you to her sister Debbie who added a few more ingredients to her beet salad - she added roasted walnuts drizzled with honey for a little extra zip to the salad. I will save her suggestion for another family get together.

Keira's 2nd birthday!!

This week we celebrated our granddaughters 2nd birthday. When everyone asked her how old she was - her reply would be "doo" and she calls herself KiKi! She certainly melts the hearts of all those around her.

The birthday meal included all her favourites - BBQ chicken legs, baked potatoes and corn on the cob! Pretty healthy eating for a 2 year old. And she loved her special birthday cake made by her Mom. It decorated in Dora, the explorer theme and what a suprise for her. Her eyes just sparkled as she blew out the candles. Another precious moment to remember!

Hope you enjoy the pictures too!

Recipe #50 Butternut Squash Soup

Ingredients:
5 tbsp butter
2 1/2 cups peeled, diced butternut squash
2 cups chopped leeks
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 tsp dried thyme
1/2 tsp dried sage leaves
5 cups low salt chicken broth
1 1/2 cups apple cider, divided
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large pot over medium, high heat. Add squash, leeks, carrot and celery; saute until slightly softened about 15 minutes. Mix in apples, thyme, and sage. Add chicken broth and 1 cup cider; bring to boil. Reduce heat to medium low, cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot.

Season to taste with salt and pepper.

Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider.
(Soup and cider cream can be prepared 1 day ahead. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Cover cider cream and chill. Bring soup to simmer before continuing)

Mix whipping cream into soup. Ladle soup into bows. Drizzle with cider cream. Top with chives and enjoy!
This is an excellent starter for Thanksgiving dinner!

Page 99, The Bon Appetit Cookbook by Barbara Fairchild

The joy of cooking with fall garden vegetables

The joy of cooking with fall vegetables allows everyone to enjoy healthy fresh foods. The key is to fill your kitchen with ingredients that are in season. Choose items like butternut squash, corn or peaches - these are the garden August crops for this area of Canada. For example, Butternut squash is so simple to prepare and filled with wonderful nutrients. And its tasty - so try something new today! Just cut in half, drizzle with olive oil and bake for hour. MMM delicious.

Cooking is one to way to relieve the stress of the day. Take your mind off the day's work and immerse yourself for an hour or two in the kitchen. It will make you feel better and your family will be eating a healthy delicious meal tonite!

Planning ahead is another way to avoid stress. Plan for meals that can be made ahead of time. Always use a a menu planner for the week. Keep a list for shopping and food preparation. Make life easier for yourself by following a few simple tips - some are old and some are new but always remember to enjoy the foods in season!

Recipe #49 Aunt Renee's High Fibre Bean Salad

Dressing:

1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp fresh lemon or lime juice
1 clove fresh garlic minced
fresh black pepper
a little salt to taste

Ingredients:

1 cup diced fresh tomatoes
1 cup diced cucumber
1 cup chopped peppers (I used our garden variety)
2 cups blanched fresh garden beans cut into 2" pieces
1 19 oz can of Primo mixed beans
1 15 oz can white beans
1 tbsp fressh dill and/or parsley


Thoroughly rinse and drain beans and toss with remaining ingredients. Add the dressing and chill about 1 hour before serving. Can be made a day ahead too.


Calories for 1 cup is only 160 cal and fibre is 11.2 g
Thank you Aunt Renee for sharing this healthy choice. It was a great addition to our buffet.