This is the type of week that you love because a lot gets done but at the same time just about kills you with how busy it is. We’ve been eating surprisingly well but it has been a bit of a struggle. Thank goodness for a quality husband, nice people to work with and good friends.

Best of all, I finally got to see my Michelle and even made plans to see her again really soon.

If I can catch-up with Cassie in the next week and write all of my student’s report cards, all will be right and just in the universe.

From last week here is the mulligitawny soup. This was just so satisfying that I will make it again soon. I added two kafir lime leaves and a bit of lemongrass as I didn’t have any cilantro to add.

Make the pastrami chicken VERY soon. Try not to share very much-you will want it all for yourself as the flavour goes all the way through. FAB! This chicken provided the bones for chicken stock and meat for the soup pictured above.

This week’s food is pretty quick but still healthy and tasty.

After the farmer’s market (Main Street) on Saturday I was able to make a bit of food ahead. If you haven’t been to the market yet then go this weekend. It is only on until the end of the month and the people are spectacular.

Madison caught the eye of one of the farmer’s who gave her his last raspberries, I had a great chat with some lovely Japanese ladies who were selling vegetarian bento boxes and was able to find all the items that I had hoped to find. My grand total; $40.00.

The items that you already have the recipe for are; moussakka, chicken pot pie and lasagne in the slowcooker.

One of the things that I have liked the best this week is butternut squash soup. This is less of a recipe and more of a method. Bake a whole butternut squash in the oven at 330 until it is soft. When cool enough to handle, slice in half and clean-out the seeds, peel off the skin and break into chunks. Place in a pot with a chopped onion, an inch chunk of fresh ginger (remember to buy a really big piece and then store it in the freezer for when you want it), enough chicken stock to cover and a can of coconut milk. Heat on medium and cook until the onion and ginger are soft. Blend.

This moist pumpkin bread is dense and satisfying without being too sweet. This is a terrific recipe for breakfast. I got it out of this month’s “Real Simple”.

http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-pumpkin-cake-00000000044847/index.html

Ingredients
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, spooned and leveled, plus more for the pan
5 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
1 15-ounce can pumpkin puree (1 1⁄2 cups)
1/2 cup whole milk
1/4 cup molasses
1 1/4 cups confectioners’ sugar
2 tablespoons fresh lemon juice
Directions
1.Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
2.In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3.Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
4.Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
5.In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.

This stew is a shockingly easy way to get more fish in your diet. I had the fish in the freezer and just dropped it into the pot in frozen chunks. The recipe is from Rachael Ray’s magazine this month.

All you do is; saute (in a pot) 3 medium potatoes, 2 leeks that have been cleaned and sliced thinly. Cook until the potatoes are just starting to colour. Add-in 2 cups of vegetable stock and three cups of water. Add; 1 1/2 tsp of smoked paprika and 1/2 tsp of salt. Add two skinless salmon filets that have been cut into 2 inch chunks, cook for approx. 2 minutes and just before serving add 3 cups of roughly chopped spinach. Let wilt and serve with warm chunks of crusty bread.

I picked-up lots of apples at the market and was able to can applesauce for the baboo. I simply peeled and cut the apples into really large chunks, placed them in the slowcooker and let burble away with a bit of water. I’ve made applesauce in a pot A LOT and often I forget about it and it burns. That lovely burned taste goes through the whole thing then and you need to throw it all out. Yay 😦

By making it in the slowcooker you avoid the burn potential. When it is done just process your jars as if you are filling them with jam.

I made a big batch of springrolls too. Just buy three packs of eggroll wrappers (found in the produce section of the grocery store) and follow the instructions on how to fold on the back. For the filling, in a large bowl combine; one head of cabbage shredded (you can also buy a coleslaw mix), shred in two carrots, add 2 cups of bean sprouts, (all to taste) ginger, garlic, sesame oil, soy sauce, hot sauce and sesame seeds.

Place the folded rolls on a cookie sheet and spray with a bit of oil. Cook in a hot oven (375) until browned and crispy.

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