Preserving – Apple Butter

When I was a little girl, I saw a cartoon about Johnny Appleseed and spent the next several months “planting” the seeds of every apple I ate.  Apparently one took, and my sharp-eyed farmer grandfather spotted it in one of my mom’s flower beds. He transplanted it to a more reasonable area, and to my…

Preserving – Purple Sauerkraut

I’ve been reading up on preserving and canning and am very intrigued by the non-heat processed methods of preserving.   Having recently discovered that I really like sauerkraut, and learning how it was made I couldn’t resist trying it out.  This post will take a while to complete and I’ll update it as the days go…

Slow Cooker Green Chili

This is my version of a green chili – here in Nova Scotia, Canada, I’ve never seen things like fresh tomatillos or many of the Mexican ingredients I’ve seen on food tv or in cookbooks.  They may be around somewhere, but I can’t find them!  So I make do with what we do have, and…

Roasted Corn Muffins

I am making these today to serve with tomorrow’s planned Green Chili.  I’ve seen roasted corn mentioned a lot – some people mention buying it frozen from the grocery store, but I thought I’d try making it myself from regular frozen corn – I’m sure it would be much better on the cob, but I’m…

Tangy Lemon Chicken from A Year of Slow Cooking

Only Stephanie O’Dea could make me regret having given away the only box of jello in my pantry, or have me say the sentence “Could you please get me a packet of Jell-o when you go out today?” – such is the influence this woman has over me. When I saw her latest post “Tangy…

Asian Bean Cakes

Based on the success of my Spaghetti Squash Pancakes I decided to follow up with a bean cake that would use up some leftovers, and use some of my favourite flavors.  You could make this mix and keep it in the fridge then fry as needed, freeze the mix, or freeze the cakes after they…

Spaghetti Squash Pancakes

I decided to try this with the leftover spaghetti squash from last night, and after browsing around different recipes came up with this: Spaghetti Squash Pancakes 8 slices bacon (optional) 2 cups leftover cooked spaghetti squash 1/2 cup thawed corn 2 eggs (you could try flax eggs if you are brave) 1/2 cup flour (or…

Spaghetti Squash with Mushroom Yogurt Sauce

I tried out spaghetti squash for the first time, as one was given to us.  I really didn’t believe it would turn into pseudo-spaghetti – but it did! I cooked it yesterday in the slow cooker – super easy, just pierce a few times, put it in the pot, add about an inch or so…

White Bean and Vegetable Stir-Fry

I saw a recipe for “Oriental Beans” in The Daily Bean and it got me thinking about how I could use up the leftover white beans from last nights dinner in a stir-fry.  I sometimes used canned beans but prefer my own frozen beans, cooked in my slow-cooker.  Stephanie O’Dea, author of the 365 day…

Bacon Bean Buttermilk Pasta

We don’t live on noodle casseroles, we just have a huge stockpile of pasta, and I’m trying to use it up.  So along with the other odds and ends of things we had around I came up with this pasta dish for tonight’s dinner.  The quantities and variety of vegetables could be adjusted to include…