Read more at http://higherperspective.com/2015/02/rituals.html#azyS6yli7Zs88cvM.99
Haven't tried this, but I love my juicer and it sounds good.
Monday, March 30, 2015
Green Juice
Read more at http://higherperspective.com/2015/02/rituals.html#azyS6yli7Zs88cvM.99
Tuesday, September 15, 2009
Cheddar Biscuits and Carrot, Ginger, and Pear Soup
As much as most of us don't want to say goodbye to the Summer sun, Autumn is on the way and cold and flu season with it. What better comfort food than homemade biscuits and a warm bowl of soup. Here are two great autumn day recipes to keep everyone warm in the upcoming fall season.
Cheddar Biscuits
Ingredients:
2 cups all-purpose flour
4 tsp baking powder
2 tbsp sugar
1/3 cup cooking oil
3/4 cup milk
1 cup grated old cheddar cheese
Instructions:
1. Measure the first 4 dry ingredients together in a large bowl and mix well. Add cheese and mix again.
2. Add oil and Milk, stir to form a soft ball of dough. Add more milk if needed to make the dough soft, but not sticky. Turn out on lightly floured surface and knead gently 8-10 times.
3. Roll or pat 3/4 to 1 inch thick and cut with a biscuit cutter, or use the open end of a water glass. Place on an ungreased cookie sheet close together for moist sides or one inch apart for crisp sides.
4. Dab tops with milk for a nicer browning. Bake at 425f (220c) in the oven for 15 minutes until nicely browed.
Makes 12 biscuits. Substitute cranberries instead of cheese for cranberry biscuits.
Carrot, Ginger, Pear Soup
Ingredients:
5 cups peeled, sliced carrots,
4 pears peeled, and cored, diced,
1 onion chopped,
2 cups chicken stock,
2 garlic cloves, minced,
1/4 cup fresh ginger, chopped and peeled,
1/3 cup butter,
1/4 cup flour,
4 cups milk
Instructions:
1. Combine first 6 ingredients in a large saucepan, cover with water, bring to a boil and reduce heat. Simmer for 30 minutes or until veggies are soft.
2. Puree until smooth, melt butter in a large sauce pan, add flour and mix smooth, gradually adding in milk. Cook, stirring constantly, until it boils and thickens. Stir in pureed vegetable mix and heat through.
Serve with a dab of sour cream in the soup and chopped chives for garnish along with biscuits for a nice autumn meal that will leave you feeling warm and cozy. Summer may be nearing it's end, but who says that has to be a bad thing?
Cheddar Biscuits
Ingredients:
2 cups all-purpose flour
4 tsp baking powder
2 tbsp sugar
1/3 cup cooking oil
3/4 cup milk
1 cup grated old cheddar cheese
Instructions:
1. Measure the first 4 dry ingredients together in a large bowl and mix well. Add cheese and mix again.
2. Add oil and Milk, stir to form a soft ball of dough. Add more milk if needed to make the dough soft, but not sticky. Turn out on lightly floured surface and knead gently 8-10 times.
3. Roll or pat 3/4 to 1 inch thick and cut with a biscuit cutter, or use the open end of a water glass. Place on an ungreased cookie sheet close together for moist sides or one inch apart for crisp sides.
4. Dab tops with milk for a nicer browning. Bake at 425f (220c) in the oven for 15 minutes until nicely browed.
Makes 12 biscuits. Substitute cranberries instead of cheese for cranberry biscuits.
Carrot, Ginger, Pear Soup
Ingredients:
5 cups peeled, sliced carrots,
4 pears peeled, and cored, diced,
1 onion chopped,
2 cups chicken stock,
2 garlic cloves, minced,
1/4 cup fresh ginger, chopped and peeled,
1/3 cup butter,
1/4 cup flour,
4 cups milk
Instructions:
1. Combine first 6 ingredients in a large saucepan, cover with water, bring to a boil and reduce heat. Simmer for 30 minutes or until veggies are soft.
2. Puree until smooth, melt butter in a large sauce pan, add flour and mix smooth, gradually adding in milk. Cook, stirring constantly, until it boils and thickens. Stir in pureed vegetable mix and heat through.
Serve with a dab of sour cream in the soup and chopped chives for garnish along with biscuits for a nice autumn meal that will leave you feeling warm and cozy. Summer may be nearing it's end, but who says that has to be a bad thing?
Monday, August 31, 2009
Rack of lamb with garlic anchovy pesto
This year at the fishing camp I had an opportunity to cook a few meals for our dining room guests. My first dinner and one of my favorite recipes was this one and it is actually very easy to make. Lamb is not the same without this pesto.
Rack of Lamb with Garlic Anchovy Pesto
Ingredients
Anchovy fillets, 4
Garlic, 1 tbsp
Chopped almonds, ½ cup
Mint leaves, ½ cup, Chopped
Olive oil, 2 tbsp
Lamb racks, 3, 8-chop
Instructions
1. Blend pesto ingredients together until well chopped in a blender, spread over lamb racks and marinate for 30-40 minutes. Cover chop bones in tin-foil. Pre-heat oven to 400f (200c). Cover cookie sheet with parchment paper and bake in oven for 30-40 minutes until meat is pink. Cut into chops and eat.
Source: LCBO magazine, Jane
Servings: about 6 people, ½ rack each
Comments: Best lamb recipe I’ve tried
Tip: None.
Rack of Lamb with Garlic Anchovy Pesto
Ingredients
Anchovy fillets, 4
Garlic, 1 tbsp
Chopped almonds, ½ cup
Mint leaves, ½ cup, Chopped
Olive oil, 2 tbsp
Lamb racks, 3, 8-chop
Instructions
1. Blend pesto ingredients together until well chopped in a blender, spread over lamb racks and marinate for 30-40 minutes. Cover chop bones in tin-foil. Pre-heat oven to 400f (200c). Cover cookie sheet with parchment paper and bake in oven for 30-40 minutes until meat is pink. Cut into chops and eat.
Source: LCBO magazine, Jane
Servings: about 6 people, ½ rack each
Comments: Best lamb recipe I’ve tried
Tip: None.
Hank's Salad
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Hank is my sister's dog and he helped me create this easy and delicious salad. He also helped me eat some of it. It is my favorite salad to have for lunch in a hurry. Hank likes it too, but he'll eat just about anything.
Hank’s Salad
Ingredient List
Tomato 1 Chopped up,
Avocado 1 Chopped,
Feta Cheese Crumbled,
Fresh Mushrooms sliced,
Mixed greens or fresh spinach leaves,
Bacon Cooked and chopped roughly (optional),
Sliced almonds toasted
Instructions
1. Mix together. Use olive oil, balsamic vinegar, lemon juice, garlic (minced), and mustard well blended for dressing or dressing of choice.
Source: Myself, hunger
Servings: Can be single or many depending on how you feel
Comments: Very filling for a salad. Great for lunch
Instructions
1. Mix together. Use olive oil, balsamic vinegar, lemon juice, garlic (minced), and mustard well blended for dressing or dressing of choice.
Source: Myself, hunger
Servings: Can be single or many depending on how you feel
Comments: Very filling for a salad. Great for lunch
Intro
Most people develop an interest in cooking while they are growing up or they don't. I was never seriously interested in cooking or baking while I was growing up. I dabbled now and then, but my culinary talents amounted to heating up pizza pops in the microwave or making KD. Some of my more ambitious efforts ended in disaster and more often then not heartburn. Then I grew up and I ended up spending a lot of time in a kitchen working at a fly-fishing camp. I worked with the most amazing woman who could make anything. She was an incredible cook and an inspiration to me, and finally, from her, I learned to cook, to improvise, and to have fun while doing it. I want to pass on some of the recipes that I have found and learned. Some are left exactly as I found them and others are tweaked here and there. I will try to include a source with each one to the best of my memory, but some are hard to place so forgive me if I make a mistake or list a recipe under the wrong source.
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