Cranberry Orange Muffins

I love the combination of cranberries and oranges, the flavours blend so well together.  It is almost like they were meant to be joined together in baking because they complement each other beautifully. 

This is a fairly healthy muffins proving to be a good source of both fiber and vitamin C.  As I have said before I love having muffins in the freezer to pull out for a quick breakfast or a snack before running out the door.

Cranberry Orange Muffins

1 1/4 cups bran cereal

1 1/3 cups low fat plain yogurt

1 egg

1 tbsp orange zest

1/2 cup orange juice 

1/2 cup honey

1/4 cup vegetable oil or apple sauce

2 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup cranberries

1. Preheat the oven to 375F and lightly grease or line a muffin tin.
2. Combine the cereal and yogurt in a mixing bowl and let it sit for 5 minutes.
3. Add in the orange zest, orange juice, honey and vegetable oil and stir until mixes well.
4. In a separate mixing bowl, combine the dry ingredients and cranberries.  Stir in the wet ingredients until just mixed, it should still be lumpy.
5. Spoon into the muffin tins.
6. Bake for 25 minutes or until they have set and the tops are golden.

Cheesy Zucchini Bread

Here is yet another way to use up some of the summertime zucchini goodness.  The zucchini helps keep the bread nice and moist.  I really enjoy this bread and I think it is a perfect match with some nice soup in the winter.  In the summer I will make a bunch to put in the deep freezer and take it out throughout the winter when I make soups at least once a week. It tastes great on its own, warmed with some butter.

Cheesy Zucchini Bread

3 cups flour

1/2 cup sugar

1 tbsp baking powder

1 tsp sea salt

1/2 tsp baking soda

2 tsp onion flakes

1 cup grated zucchini

1/3 cup melted butter

2 eggs, beaten

1 cup butter milk

3 tbsp parmesan cheese, plus extra for sprinkling on top

1. Preheat the oven to 350 F. Grease and flour a 9"x5" loaf pan or some mini loaf pans.
2. Combine the toasted onion and grated zucchini, allow it to sit for at least 10 minutes.
3. Combine and mix together the dry ingredients.
4. Stir in the eggs, butter and butter milk and parmesan cheese into the flour mixture.  Add the zucchini mixture and stir until just combined
5. Pour into the loaf pan(s) and sprinkle the tops with extra parmesan.
6. Bake for 50 - 65 minutes for a regular loaf and 25-35 minutes for mini loafs.  (It is ready when it passes the tooth pick test)

Christmas Relish

Well right now I almost have more zucchinis than I care to deal with but I have lots of recipes I would like to try and only a limited amount of time when I have an ample supply of them from the garden.  When I found this recipe in my zucchini cook book I knew it was a perfect on for me to try because at Christmas I like to give my family home made gifts.  I am very happy with how it turned out and I am sure once I gift it I will get requests for more!  This is another great recipe of

Christmas Relish

12 cups grated zucchini

2 grated green peppers

2 chopped red peppers

4 cups coarsely chopped onion

1/3 cup pickling salt

1 tsp turmeric powder

1 tsp curry powder

1 tsp celery seed

1 tbsp corn starch

1/2 tsp pepper

3 cups vinegar

4 1/2 cups sugar

Day 1

1. In a large bowl or pan mix together the prepared vegetables and pickling salt.  Let stand overnight.

Day 2

1. Drain the vegetables and rinse with cold water.
2. Mix together the rest of the ingredients into a large pot.
3. Add the vegetables and boil for 20 minutes.
4. Pour into sterilized jars and seal.

Zucchini Relish

Zucchinis are great and easy to grow as long as you don't have too many slugs around.  A problem some people face if finding enough different recipes to use them in, especially the monster baseball bat ones.  Last year I started making Zucchini Relish and I was not able to make enough of it to keep my family satisfied throughout the year.  Personally I am not a huge fan of relish in general unless it is on a hotdog or hamburger but my family will eat it will bread, crackers or cheese.  I hope you enjoy it as much as they do.

Zucchini Relish

4 stalks celery, chopped

10 cups grated zucchini

4 large onions, chopped

1 red pepper, chopped

1/2 cup pickling salt

3 cups vinegar

3 1/4 cups sugar

2 1/2 tbsp celery seed

2 1/2 tbsp mustard seed

2 tsp turmeric powder

2 tbsp corn starch

1/2 vinegar

Day 1

Combine the vegetables and pickling salt in a large stainless steel bowl or pan.  Let them sit overnight.

Day 2

1. Drain the vegetables and rinse them well.
2. In a large pot bring the vinegar (3 cups), sugar and seasonings to a boil.
3. Remove from heat and add the vegetables.  Let it stand for two hours.
4. Return to the stove and bring to a boil.  
5. Dissolve the cornstarch in vinegar (1/2 cup) and add it to the boiling mixture.  Allow everything to simmer for 15 minutes.
6. Spoon into sterilized jars and seal.
7. Process in a water bather for 20 minutes.

*** Makes about 15 half pints/500 mL jars

Lemon Lavender Shortbread

If you have lavender in your garden and wonder what to do with the flowers when you cut them back.  This is a great way to use up some of them.  
These cookies are to die for!  Like most shortbread all you have to do is let this cookie melt in your mouth and enjoy the flavour medley.  I will often close my eyes and savour the taste.  The lavender adds a wonderful flavour.  I have made this recipe several times and I have family and friends who ask when I am going to make some more.  

Lemon Lavender Shortbread

• 1/4 lb butter, at room temperature
• 1/3 cup sugar
• 1/2 tsp salt
• 1 tsp lavender
• 1 tsp fresh lemon zest
• 1 cup all-purpose flour
• 1. Beat butter, sugar, salt, lavender and lemon zest until light and fluffy.
  2. Add flour and beat until a soft dough results. Cover and refrigerate for 20 minutes.
  3. Roll dough into a 4" (10 cm) diameter log and wrap in a sheet of parchment paper. Chill for 1 hour.
  4. Preheat oven to 325° F (160° C). Slice log into 1/4" thick slices and place on cookie sheet. Bake for 20–25 minutes, until lightly golden at edges.

Strawberry Balsamic Black Pepper Jam

I love strawberry jam and when I came across this recipe last year I was very excited to try it.  I have use balsamic vinegar and black pepper to enhance the flavour on store bought strawberries before so I could only imagine what it would do for jam!  Last year I had a small strawberry harvest so I only made one batch.  Once it matured the jam went really fast.  I am happy that this year I have plenty of strawberries so I am making my second batch of the year tomorrow.
This jam goes great with fine cheeses, meats or on a nice pice of artisan bread.  I hope you enjoy it as much as I do.

Strawberry Balsamic Black Pepper Jam

4 heaping cups strawberries, washed, hulled and halved

1 1/2 cups sugar

3 tbsp lemon juice

1/4 cup balsamic vinegar

 1/4-1 tsp black pepper corns, cracked

1. Place the strawberries, sugar and lemon juice in a non-reactive bowl.  Cover the bowl and allow the strawberries to macerate for about 24 horus.
2. Sterilize the jars and warm the lids.
3. In a wide, heavy bottomed pot bring the berry mixture to a full rolling boil that can not be stirred down.
4. Remove the strawberries with a slotted spoon and continue to boil until the liquid begins to thicken.  
5. Return the strawberries to the pot, and bring it back up to a boil.  Continue to boil, stirring frequently and skimming off any foam, until it reaches the setting point.
6. Add the vinegar and pepper to taste; a full teaspoon will make quite a hot flavour - even 1/4 tsp will give a good hint of pepper.
7. let the jam rest on low heat briefly and test to be certain it has reached the setting point, but be careful not to burn the jam.
8. Ladle into the sterilized jars, leaving 1/4 inch of head space, seal with warm lids and process for 10 minutes at a rolling boil.
9. Remove the lid and turn off the heat.  Allow the jars to sit in the hot water for another 5 minutes to cool down.

*** Let this jam age for at least a month before trying it to allow the flavours to really mature. 

Sweet and Spicy Brine

I have brined turkeys before but this was the first time I had tried brining chicken.  It is a simple way to add extra flavour to meat in a relatively short amount of time.  I like that when you go to grill the meat that it doesn't go and leave a sticky mess to scrub off afterwards.

Sweet and Spicy Brined Chicken

4 boneless skinless chicken breasts (pork will work as well)

1/4 cup coarse salt

1/4 cup dark brown sugar

12 whole black pepper corns

1 chili pepper thinly sliced (leave the seeds in if you want a spicier brine)

2 whole bay leaves

1 cup hot water

3 cups cold water

1 lemon, thinly sliced

1 onion, thinly sliced

2 cloves garlic, crushed

1. Place the salt, brown sugar, pepper corns, chill and bay leaves in a bowl and add the hot water.  Whisk together until the salt and sugar have dissolved; add the cold water and allow to sit to reach room temperature.
2. Rinse the chicken under cold water and pat dry. In a non-reactive baking dish arrange the meat so it lays flat.
3. Arrange the garlic, onion and lemon slices over the meat.
4. Pour the brine over the meat. Cover the dish with plastic wrap and keep it in the refrigerator for 2 hours, turning the meat once or twice.
5. Preheat the barbecue and when you are ready to cook brush the grill with some oil.
6. Cook the chicken on the grill, about 5-7 minutes a side.

Saucy Steak Marinade

This is a great marinade to put together in the morning an add your steaks to before heading out for the day.  By the time you are home ready to make dinner it has nicely seasoned the meat.

Saucy Steak Marinade

1/3 cup low sodium soy sauce

1/2 olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/4 tbsp garlic powder

2 tbsp basil

1 1/2 tbsp parsley flakes

1/4 tsp hot sauce

2 cloves minced garlic

1. Thoroughly mix the ingredients together in a jar or blender.
2. Pour the marinade over the meat and refrigerate for up to 8 hours.  Cook your steak as desired.

Raincoast Crisps

I have enjoyed eating crisps for a since they have been on the market, they are amazing to enjoy with different cheeses and spreads.  My only problem is that at close to $8.00 a box they are not very economical and it is very easy to eat through the box quickly.  This year I have made some wonderful savoury jams and I decided to feature them with some brie as an appetizer last night when we had friends over.  I also thought it would be a great time to experiment and try making my own crisps.  If they turned out it would be great, otherwise I had other crackers on hand to take the place.
I searched online for recipes and I came across a few that were very similar and looked promising so I thought I would try two of them first.  I was amazed at how easy they were to make and how well they turned out.
I made one of the recipes with regular whole wheat flour and the other one with a combination of whole wheat flour, rice flour, spelt flour and chick pea flour.  I wanted to see if my guest preferred one over the other as far as the texture went and they enjoyed both of them and did not seem to have a preference.  This excited me because next time I make it I will try making a gluten free version because it will allow my sister a chance to enjoy these wonderful crisps!
An added bonus to these recipes is that before baking them a second time to turn them into the crisps they are frozen and this means you can make a double batch or use mini loaf pans to save some for another day.  Once you take them out of the freezer it takes about 25 minutes for them to be ready to use.

Fruit and Nut Raincoast Crisps (recipe with a blend of flours)

2 cups of a mix of flours (I used whole wheat, spelt, chick pea and rice)

2 tsp baking soda

1/2 tsp salt

2 cups butter milk

2 tbsp sugar

2 tbsp honey, maple syrup or molases

1 cup mix of seeds and or nuts (I used flax seeds, sesame seeds, poppy seeds and pine nuts)

1 cup dried fruit or mixture of dried fruit (I used raisins)

1. Preheat the oven to 350 F and grease 2 regular loaf pans or 6 mini loaf pans.
2. In a large bowl mix together the flours, baking soda and salt.  Since I used a blend of flours I wanted to make sure I really blended them together well.
3. Add the buttermilk, sugar and honey and mix.
4. Add in the seeds, dried fruit and nuts and gently combine.
5. Divide evenly into the different pans and bake for about 35 minutes or until it passes the toothpick test.
6. Take the loaves out of the pans and wrap in plastic wrap and freeze for at least an hour.  This makes it easier to slice the loaves thinly.
7. Once the loaves are partially frozen slice them thinly and then arrange them on a cookie sheet.
8. Bake them again at 300 F for 12 minutes, then flip the crisps over and bake for another 8 minutes.
9. Allow them to cool before serving and store the extra in an air tight container.

The original recipe can be seen here. 

Cranberry Hazelnut Raincoast Crisps

2 cups flour

2 tsp baking soda

1/2 tsp salt

2 cups buttermilk

1/4 brown sugar

1/4 honey (or maple syrup or molases)

1 cup cranberries

1/2 cup hazelnuts

1/2 cup roasted pumpkin seeds

1/4 cup flax seeds

1/4 cup sesame seeds

1 tbsp chopped fresh rosemary 

1. Preheat the oven to 350 F and grease 2 regular loaf pans or 6 mini loaf pans.
2. In a large bowl mix together the flour, baking soda and salt.  
3. Add the buttermilk, brown sugar and honey and mix.
4. With a few swift stokes add the cranberries, hazelnuts and seeds.  Combine until just blended.
5. Divide evenly into the different pans and bake for about 35 minutes or until it passes the toothpick test.
6. Take the loaves out of the pans and wrap in plastic wrap and freeze for at least an hour.  This makes it easier to slice the loaves thinly.
7. Once the loaves are partially frozen slice them thinly and then arrange them on a cookie sheet.
8. Bake them again at 300 F for 12 minutes, then flip the crisps over and bake for another 8 minutes.
9. Allow them to cool before serving and store the extra in an air tight container.

The original recipe can be viewed here.

Vanilla Blueberry Jam

I love the taste of vanilla and when I saw this recipe I thought I should try it.  You can always save the vanilla bean used in this recipe again if you rinse it and dry it.  It is always nice to put one in with white sugar to infuse the sugar with a bit of a vanilla flavour.
This jam turns out having a nice subtle hint of vanilla that is not too overpowering.

Vanilla Blueberry Jam

6 cups blueberries

3/4 cup water

3 tbsp lemon juice

1 vanilla bean

1 box powder pectin

6 cups sugar

1. Sterilize jars and warm lids.
2. In a thick bottomed wide pot crush the blueberries.  Add the water, lemon juice and vanilla bean. Bring to a boil.
3. Remove from heat, then add the pectin and stir in until completely dissolved in the fruit mixture.
4. Return to stove on low hear and simmer for five minutes.  Remove from hear, cover and let stand for 30 - 120 minutes (the longer the standing time the stronger the vanilla flavour).
5. Return to the stove and bring up to a boil.  Remove it from the heat and add the sugar.  Stir unit the sugar dissolves completely.
6. Bring to a rolling boil, stirring frequently until it reaches the setting point.  Skim off any foam.
7. Remove the vanilla bean and ladle into sterilized jars, leaving 1/4 inch of headspace.  Seal with warm lids and process for appropriate amount of time depending on your jar size.

Puffed Peach Dessert

I had some peaches to use up so I looked online for a recipe and I found one that looked like a good start but I changed it around a bit and it turned out great.  I am sure this would work with all sorts of different types of fruit too!

Puffed Peach Dessert

4 tbsp butter
1/2 cup sugar, plus extra to sprinkle on top
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
2 eggs
1 tsp vanilla
3 or 4 peaches, pitted and thinly sliced

1. Preheat the oven to 375 F.  While it is preheating place butter into a baking dish and allow it to melt while the oven heats up.
2. Mix the dry ingredients together in a bowl and blend well.
3. In a separate bowl beat together the wet ingredients with a fork.
4. Combine the wet and dry ingredients together until they are blended.
5. Pour the batter into the baking dish.  Arrange the peaches (or fruit of your choice) into the batter and sprinkle the top with sugar.
6. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the centre.

Enjoy hot or cold and if there are any leftovers it tastes great for breakfast.

Apricot Fruit Leathers

I just got a new food dehydrator last week and I love fruit leathers so I thought making some would be a great way to use up some of the case of apricots.  It is amazing how simple these are to make.  It is nice to have home made ones because they are not filled with all the preservatives the store bought ones are.

Apricot Fruit Leathers

1/2 cup sugar

2 cups pitted and diced fresh apricots

1 tbsp lemon juice

Making it in an oven

1. Preheat the oven to the lowest setting you have. (Usually about 150)
2. Combine the lemon juice, sugar and diced apricots in a sauce pan. Heat until the sugar has melted.  Transfer to a blender and blend until smooth.
3. Cover a cookie sheet with parchment paper and pour the pureed fruit evenly on the surface.  
4. Bake for 4-6 hours in the preheated oven or until it is no longer sticky.  Use a something to keep the oven door slightly ajar.
5. Cut into strips and store in an air tight container.

Making it in a dehydrator

1. Combine the lemon juice, sugar and diced apricots in a sauce pan. Heat until the sugar has melted.  Transfer to a blender and blend until smooth.
2. Pour evenly on the dehydrator sheets and place in the dehydrator for about 10 - 12 hours.
3. Cut into strips and store in an air tight container.

Lavender Apricot Jam

After all the success and requests I had for my Blueberry Lemon Lavender Jam I thought I would give this recipe a try.

Lavender Apricot Jam

4 cups finely chopped and pitted apricots

4 cups sugar

1/4 cup lavender flowers (dried or fresh)

1. In a bowl, alternate layering the apricots sugar and lavender.  Leave it to macerate over night.
2. Sterilize jars and warm the lids.
3. In a heavy bottomed pot, add the apricot, lavender and sugar mixture and bring to a boil.  Stir frequently.
4. Continue to boil, but keep the heat as low as possible, continually stirring until it reaches the setting point.
5. Ladle into sterilized jars, leaving 1/4 inch of headspace.  Seal with war lids and process according to jar size.

*** It is best to wait a month for the flavours to really develop.

Blueberry Thyme Compote

This recipe is one of my mother-in-laws summer specialties!  It is one she had adapted from a recipe she found in a magazine years ago and she now wings it so each time it may be a little different but it tastes great.  She usually serves it with brie cheese that has been heated on the barbecue on top of a cedar plank.  The paring goes so well and is a wonderful appetizer on a hot summers day.
This is the basic recipe but feel free to experiment by adding different herbs and spices to the mix.

Blueberry Thyme Compote

4 cups blueberries
1 cup sugar

1 orange, zested and juiced

3 sprigs thyme

1. Combine the ingredients in a pot and boil together until it reachers the desired consistency.
2. Serve warm with your choice of cheeses and a bagette.

***You can always add extra blueberries in while you warm it up to serve.

Blueberry Lemon Lavender Jam

I first made this jam last year and it was a huge hit amongst everyone who tried it.  If you don't like lemons, lavender or blueberries this may not a jam for you but if you do, this is one you will love!  A couple of my friends have even asked if I can make them a whole batch for them to keep themselves.  They want/need to have more than just the jar they get a Christmas to last them the whole year.

This jam is one that takes two days to make but it is worth it.
On a side note, the first batch I made of this jam this year turned in to a bit of a disaster.  I made a mistake in not selecting a pot that would be big enough during the rolling boils stage for all the jam to fit.  The jam started boiling over the edge of the pot so I had to quickly remove it from the heat.  I didn't have a good grip and manage to spill some of the jam onto my arm and on the kitchen floor.  It got everywhere in the kitchen and burned half of my forearm.    I wasn't sure the best way to deal with the burn so I called my in-laws for advice (my mother-in-law is a retired nurse).  They were great because arrived at my house not too long after ready to help.  My mother-in-law went to work on examining and treating my arm and my father-in-law went straight to work on cleaning the mess I had made in the kitchen.  The kitchen was put back together in no time and I must thank my in-laws for a job well done!

Blueberry Lemon Lavender Jam

3 lemons

2 tbsp dried lavender

2 cups water

6 cups blueberries

6 cups sugar

Day 1:

1. Scrub the lemons in warm, soapy water to remove the wax, pesticides and or dirt from the peel.  Slice them as thinly as possible and then chop them into pieces.
2. Tie the lavender into a jelly bag or a piece of cheesecloth.
3. In a large, deep pot with a thick bottom, cover the lemons with the water and then add the lavender.  Bring to a boil and simmer for 5 minutes.  
4. Turn off the heat and let the  pan cool.  Cover and let stand overnight.

Day 2:

1. Sterilize jars and warm lids.
2. Add the blueberries to the lemon mixture and crush them with a potato masher or slotted spoon.
3. Add the sugar to the mixture, stirring until it completely dissolves.
4. Bring the mixture to a full, rolling boil that cannot be stirred down, and continue to boil until it reaches the setting point.  Remember lemons have lots of pectin and the gel stage may arrive rather suddenly.
5. Remove the lavender bag from the pot.
6. Ladle the jam into sterilized jars, leaving 1/4 in of headspace.  Seal with warm lids and process for 10 minutes at a rolling boil.
7. Remove the canner lid, turn off the heat, and allow the jars to sit in the hot water for another 5 minutes to cool down.

Apricot Jam

I love the farmers market close to my family's farm the have great deals with wonderful local product.  I found a great deal on a case of apricots and I have been working my way through them.  With the maceration it is a two day process but the results are amazing!  I hope you enjoy this simple recipe.

Apricot Jam

Equal parts sugar and finely chopped apricots.

1. Layer the apricots and sugar and leave them to macerate overnight.
2. Sterilize jars and warm lids.
3. In a non-reactive pot, add the apricots and sugar.  Bring to a boil, stirring frequently.
4. After about 15 minutes of boiling, continue to boil at a lower temperature on a lower heat.  Stir continuously until it reaches the setting point.
5. Ladle into sterilized jars, leaving 1/4 inch of headspace.  Seal with warm lids and process for time appropriate based on the jar size.

Blueberry and Cherry Jam

Not only did I have a bunch of blueberries to use up this weekend but I also picked up a 20 lb box of cherries for an less than 50 cents a pounds so I had plenty to use up.  I was very excited to fined this recipe in one of my cook books because it meant I could use both cherries and blueberries in one recipe!
It was an easy enough recipe and the only real time consuming part was pitting all the cherries.  But the effort was worth it because the jam turned out beautifully.  It is one that you could use as a syrup if you heat it up and add a little water to it.

Blueberry and Cherry Jam

1 1/2 lbs sweet cherries 

3 cups blueberries

2 tbsp lemon juice

1 package powdered pectin

4 1/2 cups granulated sugar

1. Stem and pit the cherries.  Finely chop the cherries.  You may use a food processor or an hand blender to do this but be careful not to puree the fruit.  Place the chopped cherries in a large heavy bottomed pot.
2. Finely chop the blueberries in a food processor or with a hand blender.  Again be careful not to puree the berries.  Add to the cherry pot.
3. Stir in the lemon juice and bring to a boil over high heat.  Reduce the heat and allow it to simmer for 3 minutes, stir constantly.
4. Stir in pectin until it dissolves.  Bring it to a full boil over high heat, stirring constantly.
5. Add the sugar and stir the mixture to help the sugar dissolve.  Return to a full boil, stirring constantly and boil hard for 1 minute.
6. Remove from heat and skim off any foam.  Stir for 5 to 8 minutes to prevent floating fruit.
7. Ladle into sterilized jars to within 1/4 inch of the rim.  Wipe the rims before applying prepared lids and rings.
8. Process the jars in a boiling water canner for the appropriate time depending on the size of the jar.

Blueberry Syrup

There were an abundance of blueberries that needed to be used up at our house over the weekend and I did not mind in the slightest because I love blueberries and I have many recipes that I enjoy making with blueberries.  I ended up making four different types of blueberry preserves: Blueberry Thyme Compote, Blueberry Cherry Jam, Blueberry Lemon Lavender Jam and Blueberry Syrup.  Plus a couple of other recipes to help use up all the other produce I had.
On weekends my husband and I try to have a nice breakfast of pancakes or waffles as a special treat for working hard all week and to give us enough energy for while we are out at the farm.  It is always nice to have a berry syrup to put on top of them instead of regular old syrup.  This is a simple recipe that
does not take much time and makes a delicious syrup that you can use in many ways.

Blueberry Syrup

4 cups blueberries

2 tbsp vanilla

1/2 cup sugar

1/2 tbsp cinnamon (optional)

2 cups water

1. Simmer 3 cups of the blueberries with the other ingredients until they reach the desired consistency.
2. Add the remaining blueberries into the pot and warm them briefly.
3. Can what you want and enjoy the rest on some fresh pancakes.

Rice Pudding

I am not afraid to admit that I am very particular about what I eat.  There are things I don't like so I don't see the point in eating (or drinking) them.  I am a bit of a milk snob, I will only drink skim milk willingly.  The other day when I was in the store I was not paying much attention when I grabbed a container of milk and I grabbed 2% milk by mistake.  I didn't realize I had the wrong one until the next day when I was eating cereal and was it ever a shock.  Not wanting to waste I have been making pancakes and muffins trying to use it up because I hate to waste.  I ended up doing a google search for how to use up milk and I came across some great websites with wonderful suggestions.  I found this recipe for rice pudding and I remember liking it the one time I ate it as a child so I thought I might as well try it out.

Rice Pudding

1 cup rice (brown or white)

2 cups boiling water

4 cups milk

1/4-3/4 cup sugar

1 tsp vanilla

1tbsp butter

1/2 cup raisins (optional)

Brown Rice Directions

1. Boil rice in water for 15 minutes and drain off any excess water.
2.  Add milk (and raisins if using) and bring carefully to a boil, medium heat, cover off, stirring often. Turn to low, cover and cook 60-90 minutes until the pudding is thick and milk seems to have all been absorbed. Don’t stir too often during this time, but watch for scorching on the bottom of the pan. The finished product will have the consistency of a thick tapioca pudding, but it will gel up a bit after cooling. 
3. Turn off heat, then add sugar, vanilla and butter. Garnish with cinnamon

White Rice Directions

1. Boil rice in water for 3 minutes and then drain off the excess water.
2.  Add milk (and raisins if using) and bring carefully to a boil, medium heat, cover off, stirring often. Turn to low, cover and cook  for 15-30 minutes or until pudding is thick and milk seems to have all been absorbed. Don’t stir too often during this time, but watch for scorching on the bottom of the pan. The finished product will have the consistency of a thick tapioca pudding, but it will gel up a bit after cooling. 
3. Turn off heat, then add sugar, vanilla and butter. Garnish with cinnamon

Adapted from here.

Pea and Broad Bean Humous

I have to thank my in-laws for helping me decide on trying this recipe, it had caught my eye before but I was always on the fence as to whether to try it because there were so many other recipes to try and we only grew enough broad beans for about 3 meals during the summer.  Yesterday my in-laws stopped by after a big harvest at their allotment and gave me a grocery bag full of peas and broad beans.  It was a pleasant surprise and I knew exactly what to do with them.

Pea and Broad Bean Humous

2 cups fresh peas (podded)

2 cups fresh broad beans (podded)

4 tbsp olive oil

2 cloves peeled garlic

2 lemons zested, juice from 1

2 tbsp extra virgin olive oil

1.  Put a pot of salted water on to boil, once it boils add the peas and beans.  Cook for 3 minutes and then cool under cold water. Drain thoroughly again.
2. Put the 4 tbsp of oil in a pan, heat gently and add the garlic.  Cook for 3 minutes, very very gently, until the oil has infused and the garlic has softened but not changed colour.
3. In a food processor, blend the peas, beans and most of the zest.  Add the garlicky oil slowly as it processes.  
4. Add the cloves of garlic, almost all of the lemon juice and 1 tbsp of extra virgin olive oil.  Blend some more.  The humous should be swirling around the sides of the bowl, with not too fine of a texture.  Scrape down the sides if you need too.
5. Season with salt, pepper and lemon juice to taste.

*** This goes great on some nice artisan bread with some goat cheese.
Link to the original recipe.

Chocolate Coconut Cookies

I love how easy the cookies are to make, you don't even have to bake them!  The are definitely one for chocolate lovers to try.  I think they would make a really nice base for a ice cream cake.  I don't think they will last too long though.

Chocolate Coconut Cookies

• 3 cups rolled oats
• 1/2 cup long-shredded unsweetened coconut
• 1/2 cup cocoa powder
• 2 cups sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 tsp vanilla
• 1. Mix first 3 ingredients together in a large mixing bowl.
  2. Combine sugar, butter and milk in a over medium-high heat. Boil for 5 minutes without stirring.
  3. Remove from heat and quickly stir in vanilla. Pour over rolled oat mixture and stir quickly.
  4. Quickly drop by spoonful onto cookie sheet lined with parchment paper (they will firm up quickly). Cool to room temperature. May be stored in an airtight container for up to 1 week.