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.

Matthew's Baptism Day - Sunday, August 15th, 2010

Today was a beautiful day for the baptism of Matthew Edward Pallant. The ceremony took place at St. Peter's Basilica in London, Ontario. His Aunt Andrea was honoured to be his godmother as was Uncle Phillip to be his godfather. It was a time to celebrate with family and friends.

The heat and humidity were unbelievable on this day but the beauty of the cathedral kept everyone in awe. After the church ceremony, we all went back to Kristel & Andrew's home - which thank goodness has air conditioning. All the babies stripped down to diapers and cooled down. Within the hour, everyone was cooled off and then we enjoyed a wonderful extravaganza of food. The buffet supper included pulled pork, potato salad, coleslaw, bean salad to name a few and to sweeten the day we enjoyed mouth watering chocolate cupcakes decorated with blue crosses for the special occasion.

Our little Matthew slept through most of the day - a prince for the day!

Recipe #48 Lasagna - loved by most!

Ingredients:
12 lasagna noodles, cooked and cooled
4 cups of shredded cheese, mozzarella and monterray jack
1/2 cup finely grated parmaesan cheese
4 cups of your favourite sauce

Meat Sauce

Saute chopped onions and garlic in olive oil. Add some finely chopped fresh parsley, 1/2 cup chopped celery and/or green peppers and cook over medium heat until the mixture turns golden brown. Then add about 1 pound of lean ground beef or chicken and cook over medium heat until meat is browned. Season to taste adding salt, pepper, basil, oregano and little crushed chilies.

Slowly add 4 cups of tomato juice and 1/2 cup tomato paste. Let simmer for about 2 hours on low heat, stiring occasionally.

Assembly:
Cover the bottom of a 9 x 12 baking dish with sauce. Then a layer of noodles, more sauce - about a cup and a cover with a cup of the cheese mixture.

Continue in the same order - making 4 layers ending with cheese on top.

Bake in a 375 degree oven for about 35 minutes. Let rest about 5 minutes.

Serve with your favourite crusty bread and a fresh salad.

Other variations:
For the veggie lovers, omit the meat and add layers of zucchini or eggplant. Use your imagination and add the ingredients that your family likes too! There are many combinations that make wonderful variations to this simple but good food choice.
For cheese lovers, use variations of cheese, like old cheddar, provolone, brick or white cheddar.