1 cup long grain wild rice
1 medium onion, peeled and diced
1 bay leaf
1 cup soy beans
½ cup sliced toasted hazelnuts
1 cup sundried cranberries
2 tbsp butter
Salt and pepper to taste
In a large pan over medium heat melt the butter and gently sautee the diced onion and bay leaf.
Add the wild rice and stir for one minute.
Add three cups of water, a good pinch of salt and a twist of black pepper.
Bring to a gentle simmer, turn down heat and allow to cook for approximately 35 to 45 minutes, stirring gently from time to time. You will know that the rice is fully cooked because it will pop like pop corn and be soft and tender to the bite.
Remove from heat, add the soy beans, toasted hazel nuts and sun dried cranberries.
Stir gently and keep hot till ready to serve.
Makes eight to 12 servings.
One 2 to 2.5 pound simmering steak
A couple of tablespoons of flour
Salt and pepper
3 Tbsp canola or olive oil
1 onion, roughly chopped
1 clove garlic, chopped
2 cups puréed tomatoes (canned or fresh)
2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried
1 Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat a wide, shallow (3 inches), covered pan to medium high heat. Add 2 Tbsp of oil to coat the pan. Place the steak in the pan, and cook for a few minutes on each side, enough to brown the steak.
2 Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak. Add the 2 cups of puréed tomatoes to the pan.
3 Cover the pan with a tight fitting lid. Use a high lid if available. A high lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer.
4 Cook for about an hour, turning the steak every so often. To check it, you can poke it with a fork. The meat should be quite tender. To serve, remove the steak and slice it on a carving board, or shred with two forks and serve on rice with the sauce. Serves 4-6.
2 tbsp olive oil
3 large sweet white onions, halved and thinly sliced
½ tsp brown sugar
1 ½ cups quinoa
3 cups chicken stock
1 cup golden raisins
½ tsp dried tarragon (optional)
Salt and pepper to taste
Heat oil in a large, heavy skillet over medium-low heat. Add onions and brown sugar. Cook uncovered, stirring occasionally, until onions are very soft, 25-35 minutes. Sprinkle quinoa over onions and cook over medium-high heat until quinoa begins to toast and pop. Pour liquid over, stir and cook over low heat for 15 minutes or until liquids are absorbed. Add raisins and tarragon after 10 minutes. Before serving, add salt and pepper to taste.
2 slices bacon, chopped
1 pound Swiss chard, coarsely chopped
1 tbsp chopped fresh garlic
1/3 cup shredded Parmesan cheese
Preheat oven to 350 degrees. In a skillet cook bacon until crisp; drain on paper towels. Pour off fat.
Cook chard in the skillet over medium heat until it begins to wilt. Add garlic and cook and stir for 2 minutes.
Place chard in a lightly greased baking dish and sprinkle with bacon and Parmesan cheese.
Bake for 15 to 20 minutes or until the top is golden brown.
1 large zucchini, cut into ½ inch slices
½ large eggplant (or 1 small) cut into large dice
1 large onion, chopped
1 green pepper, cut into 1 inch dice
4 cloves garlic
1 can diced tomato in juice
2 tbsp tomato paste
1 tsp thyme
salt and pepper
Stir fry onion, zucchini, and eggplant in a deep pot with olive oil for 2 min. Add garlic and peppers, and stir fry an additional minute. Add tomatoes, paste and herbs and bring to a boil. Turn down to minimum and simmer for 30 minutes, until vegetables are tender. Alternatively, place pot in the oven at 325 degrees for 30 minutes. Remove bay leaf before serving!
1 2 to 3 lb roasting chicken
1 cooking onion, finely diced
½ lb button mushrooms
2 red peppers, large dice
1 zucchini, large dice
1 tbsp minced garlic
½ cup white wine
4 cups pureed stewed tomatoes
¼ cup chopped fresh basil
Butcher chicken into 8 equal parts. Mix 1 cup flour with 1 tsp salt and ½ tsp pepper in a bowl. Dredge chicken pieces in flour mixture, turning to coat. In a deep pot, brown chicken on all sides using ¼ cup olive oil. Remove and set aside chicken. In the same pot using the residual oil, brown the onion and garlic. Add mushrooms, zucchini, and peppers, stir frying for about two minutes. Add wine, and scrape up any bits in the bottom of the pot. Add basil and tomatoes and bring to a simmer. Reintroduce chicken and simmer for 1 hour until chicken is tender.
Season with salt and pepper and serve with pasta.
For a lower fat recipe, use skinless chicken breasts!
1 – 2 lb top sirloin
½ lb mushrooms, sliced
½ cup red wine
1 cup beef stock
1 sprig rosemary
1 cup sour cream
Slice sirloin into strips ½” thick and brown it in a frying pan in small batches. Set meat aside, and drain excess fat from pan. Add wine and stock to the pan and bring to a boil. Add rosemary and reserved beef. Simmer for 5-10 minutes. Add sour cream and season with salt and pepper. Warm through and serve with noodles.
2 cups packed fresh basil leaves
1/3 cup pine nuts
3 cloves garlic, peeled
1 tsp salt
½ cup olive oil
½ cup Parmesan cheese
Freshly ground pepper
Place basil, pine nuts, garlic and salt in a food processor and blend until finely chopped. With the motor running, gradually add the olive oil until blended. Scoop out into a bowl and stir in the cheese and season with pepper to taste.
*Add 1 tbsp of pesto for every serving of pasta.
*Use instead of tomato sauce on pizza dough and top with grilled chicken, tomatoes, onion and feta cheese!
1 tbsp butter
1 medium onion, small dice
1 cup pot barley
2 cups mushrooms, small dice
2 ½ cups beef stock
In a large, heavy-bottomed saucepan melt butter on medium heat and fry onions until translucent. Add barley and stir until coated. Add stock and mushrooms and bring to a boil. Cover with a tight-fitting lid, turn down to minimum and simmer for 45 minutes. Great wholegrain side dish for any meal!
1 ½ cups sugar
1 tsp vanilla extract
3 cups flour
1 tsp baking powder
¼ tsp salt
1/3 cup sugar
1 tbsp cinnamon
1 cup almond, walnut, or pecan haves
In a large bowl, beat butter with 1 ½ cups sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, mix together dry ingredients. Stir in butter mixture until combined. In a small bowl, combine1/3 cup sugar and cinnamon; set aside. Shape dough into 1-inch balls, roll in cinnamon mixture. Place 2 inches apart on baking sheets. Press nut into the top of each ball. Bake at 350 degrees F for 12 to 15 minutes or until golden on the bottom.
(Unbaked dough and baked cookies freeze well!)
Northwest Mom Finds is giving away a pair of these adorable shoes on their blog. Check it out!
These adorable infant shoes are handmade from natural wool fibers by the
team behind Knot Sew Cute. Felted
until they become soft and snug, they are perfect for keeping tiny feet cozy
during the winter months. And how cute are those buttons? The British Columbia
shop is stocked with crochet patterns galore, but owners Kim and Tara also make up
finished products like these for the less crafty among us.