Category: Uncategorized

INGREDIENTS:

6 cups crushed hulled strawberries
1 package light fruit pectin crystals
4 and a 1/2 cups granulated sugar

DIRECTIONS:

Pour strawberries into a large Dutch oven. Combine pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam. Using a sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

*Useful Tips: To crush strawberries, crush only one layer at a time. To prepare canning jars and metal funnel and measure, fill boiling water canner two-thirds full of hot water; cover and bring to boil. Wash and rinse jars, funnel and measure. Place in canner; cover and boil for 15 minutes. To prepare lids, heat new canning lids in saucepan of boiling water just before jam is ready.

INGREDIENTS:

8-10 on-vine tomatoes, diced

3 cloves garlic

3/4 cup fresh basil leaves, coarsely chopped

1 tsp fresh lemon juice

1/3 cup extra-virgin olive oil

Coarse salt and coarsely ground black pepper, to taste

French or Italian bread slices

Black olive slices

DIRECTIONS:

1. Preheat oven to 475 degrees F.

2. In a medium bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper; set aside.

3. Slice the bread into 1-inch slices. If you’re working with a large loaf, you’ll then want to halve each slice again. Brush one side of each slice with extra-virgin olive oil. Place the slices oiled side down on a cooking sheet, and toast them in the oven until golden brown.

4. Top each bruschetta with the tomato mixture, olives and garnish with any left over basil leaves. Don’t top too far ahead of serving, as the bread may get soggy.

INGREDIENTS:

1 1/4 cups brown sugar

3 eggs

2 1/2 cups carrots, grated
1 cup whole wheat flour
1 lemon, zested
1 small orange, juiced and zested
3/4 cup raisins (soaked in juice from orange)

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 teaspoon baking soda

1/4 cup pecans, roughly chopped (optional)

1/4 teaspoon salt

Cream cheese icing (optional)

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Whisk together eggs, sugar and orange and lemon zests in a bowl, until pale and airy. Add the grated carrots and blend well. Mix in the spices, baking soda, salt and flour, then add the raisins and pecans (if desired) and any left over orange juice.
3. Pour the mixture into a lightly greased pan, and bake for 40 minutes. After the cake is cooked and cooled, top with cream cheese icing if desired.

Ingredients:

2 large avocados (ripe)

1/2 cup of salad shrimp

2 tablespoons of sour cream

2 tablespoons of mayo

Juice from half of a lemon

Pinch of dill

Pinch of paprika

Directions:

Mix shrimp, mayo, sour cream, lemon juice, dill, and paprika; add salt if shrimp is unsalted.

Half the avocados and remove their pits.

Separate the mixture into 4 equal portions and place them on top of the avocado halves.

Tip – adjust the amount of sour cream, mayo, and seasoning to your liking.

Ingredients:

1 cup of packed sweet basil

1/3 cup of parmesan cheese

1/3 cup of olive oil

1/4 cup of roasted sunflower seeds

2 cloves of garlic

A pinch of salt (optional)

Directions:

Combine all items with a food processor/magic bullet and blend into a slightly chunky texture.

Tip – you can freeze the pesto to store for extended periods of time

Tip – If you are using a magic bullet or a similar type of blender, you should chop up the basil to help with blending.

[youtube height=”HEIGHT” width=”WIDTH”]http://www.youtube.com/watch?v=-HCpiIAnSNs&list=UUCOTM86m3nZInqcpaMUn9-A[/youtube]

Serves: 8 people

Preparation time: 2.5 hours

Ingredients:

400 grams rice flour (1 bag)

6 pounds turnip (white Lo Bok)

4 Chinese sausages

38 grams dried shrimp

3 cups (combined turnip juice and water *refer to instructions)

6 tablespoons white sugar

Seasoning Ingredients:

6 tablespoons heated oil

4 teaspoons chicken essence powder

2 teaspoons salt

White Pepper (to taste)

sesame oil (to taste)

Garnish:

½ teaspoon white sesame (stir-fry beforehand without oil, making sure it doesn’t burn)

1 teaspoon finely chopped spring onion

Use:

2 round cake tins, brushed with a thin layer of oil

Instructions:

1. Soak dried shrimp in water until soft and tender. Then, dice it into fine pieces.

2. Cut Chinese sausages into fine pieces.

3. Stir-fry the dried shrimp and Chinese sausages together.

4. Peel the turnip, and grate them into thick shreds. Next, put the turnip into a big pot. Add 6 tablespoons of white sugar. Cook and boil the turnip until they are transparent. Switch off the heat.

5. Pour the juice from the boiled turnip, adding water as required to make 3 cups of liquid into a big bowl. Gradually add rice flour and stir until smooth.

6. Put the flour mixture, dried shrimp and Chinese sausages to the pot of turnip. Add seasoning ingredients. Stir and mix well.

7. Pour the combined mixture into the 2 oiled cake tins. Steam each cake tin at individually over high heat for 45 minutes to one hour until done. When a toothpick is inserted, the pudding-like cake residue should be transparent if done. Sprinkle with the sesame and spring onion to decorate. It can be served immediately. Or, leave it to cool.

8. The cooled pudding-like cake can then be refrigerated until ready to eat. When ready to serve and eat, slice the pudding-like cake into squares and pan fry in a skillet until lightly brown on each side.

9. Serve hot and enjoy!

INGREDIENTS:

12 medium potatoes (4lbs), boiled and mashed

6 oz. sour cream

1 pkg. (8 oz.) cream cheese

1/2 cup butter

1 small onion (chopped and pan fried in low heat until caramelized)

8 strips of bacon minced and pan-fried

1 cup shredded cheddar cheese

1 tsp. salt

DIRECTIONS:

 Beat the first four ingredients together until fluffy.

With a spoon, stir the caramelized onions and the bacon into the mixture,

Put into a 9 x 13 inch pan and refrigerate until ready to use.

Bake at 35o degrees for 45 minutes.

Top with shredded cheese and bake for an additional 5 minutes. Can be made the day before.

INGREDIENTS:

2 cups diced celery, with leaves

3 cups chicken broth

1/2 cup minced onion

1/2 cup butter

3 eggs beaten

1 tsp ground pepper

1/4 tsp sage

1 pinch dried thyme

4 quarts bread cubes

1 tbsp salt

INSTRUCTIONS:

Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.

Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

To bake dressing out of the turkey, place in a battered baking dish and bake at 350 degrees Fahrenheit for 45 minutes or until the top is lightly browned. More broth may be needed for this method to keep it from drying out.

INGREDIENTS:

1 bag of Kin’s fresh local cranberries
1/2 cup white sugar
1 cinnamon stick
3/4 cup orange juice

DIRECTIONS:

In a medium sized pot, add cranberries, sugar, orange juice and cinnamon stick. Stir over medium heat to get berries bubbling for 10 minutes, then reduce the heat to low.
Cook slowly for about 10 minutes until berries are soft. If you want more of a jam-like taste, cook longer and remove cinnamon stick once the sauce is chilled.
You can make this cranberry sauce a week in advance and store it in the fridge for up to 3 weeks. Serve in a small clear bowl and add a sprig of rosemary or any herb to finish.

*For a nice kick, you can substitute orange juice for Grand Marnier or a combination of both.