Blueberry Basil Vinegar

I am always looking for new and inventive ways to use the different produce we grow at the farm.  Blueberries are one thing we have a lot of, especially since this year we added another 16 bushes to our collection as well as five more of the pink lemonade blueberries.  I already had a knew a lot of different ways to use them but I wanted to try something a little different.  I was very excited when I found a blog called Creating Nirvana because it has a lot of really great recipes that I look forward to trying.  This is one that I decided to start with.
It takes time because you have to allow it to sit for four weeks before canning it but I canned mine last night and it was definitely worth the wait!  I am looking forward to using it in salads all winter when I don't have fresh blueberries available to sprinkle on my salad.

Blueberry Basil Vinegar

4 cups blueberries

4 cups white wine vinegar

1 cup loosely packed basil

1 lemon, zested

1. In a large glass bowl, crush the blueberries.
2. Add the remaining ingredients to the bowl and stir to combine.
3. Cover the bowl with plastic wrap.
4. Keep the bowl in a cool, dark place for 4 weeks.
5. Stir the contents every 2 or 3 days.
6. Using a fine mesh strainer, strain the vinegar into a pot.
7. Heat the vinegar to 180 F.
8. Ladle into sterilized jars and leave 1/4 inch of head space.
9. Apply the lids and process in a hot water canner for 10 minutes.

***If you like you can add some fresh blueberries before you boil the vinegar.

***Makes about 2 pints.

Healthier Zucchini Brownie

I am constantly looking for new ideas on how to use up the many zucchinis I grow in a summer.  I only have so much room in my freezer for grated zucchini to use during the year.  I was excited to find this recipe because it is always nice to find a desserts on the healthier side of things.  This recipe has zucchini, apples and bananas in it.  The addition of these keep the brownie unbelievably moist.  The people I shared this with all seemed to really enjoy it.

Healthier Zucchini Brownie

1/2 apple sauce

2 small or medium mashed bananas

1 1/2 cup sugar

2 tsp vanilla

1/2 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

2 cups finely shredded zucchini

2 cups flour

1/2 cup walnut pieces

1. Preheat the oven to 350 and grease a 9x13 pan.
2. Mix together the apple sauce, mashed bananas and sugar.
3. Add the vanilla and cocoa powder and stir until combined.
4. Then add the baking soda, salt and zucchini.  Mix together.
5. Finally add the flour and walnuts, stirring until everything is well blended.
6. Spread evenly into the pan and bake for about 25 minutes.  The brownie should spring back when it is touched.

Orange Almond Biscotti

Well the weather making it feel like fall is on the way and with the cooler weather around the corner I like to enjoy a nice warm drink after being outside in the cold.  I am not a coffee drinker, I prefer hot cocoa or a nice apple cider.  When I am enjoying my warm drink the kid in me still love to dunk in a cookie or a biscotti.  I especially like how the almond and orange in this recipe enhances the flavour of the drink and vice versa!
The first time I made these I was really surprised at how easy the were to make.

Orange Almond Biscotti

1 3/4 cups flour

2 tsp baking powder

2 oranges, zested 

3/4 cup sliced almonds

2 eggs

3/4 cup sugar

1/3 cup butter,  melted

1/2 tsp almond extract

1 egg white, slightly beaten

decorating sugar (optional)

1. Preheat the oven to 350 F.
2. Combine the flour, baking powder, zest and almonds.
3. Beat the eggs with the sugar, butter and almond extract.  Combine both mixtures until the form a sticky dough.
4. Form the dough into a long ball on a lightly floured surface.  Divide the dough into two.  
5. On a parchment lined baking sheet, make two long logs.  Brush with the egg whites and sprinkle with the decorating sugar.
6. Bake for 20 minutes.
7. Allow it to cool for five minutes before transferring to a cutting board.  Slice diagonally into 3/4 inch pieces.  Return them to the baking sheet with the same side upright and cook for another 20 minutes, or until golden.
8. Transfer to a cooling rack and then store in an airtight container for up to two weeks.

Fruit and Nut Chocolate Bark

I am a bit of a chocoholic and I enjoy Dairy Milk's Fruit & Nut bar as a treat every so often but I was really excited to find this recipe.  It isn't hard and I am sure I could figure it out myself but sometimes you need to see a recipe before you decide to make it.
I also like to pretend it is a little healthier when I make it than the store bought bar because I like to use good quality chocolate and different fruits that I have dried myself.  In my mind the home made bark cuts out at least some of the preservatives and saturated far.  Even if you don't agree with me please let me continue in my ignorance.  As they say, ignorance is bliss! ;)

Fruit and Nut Chocolate Bark

3 cups dark Belgian chocolate

3/4 cup mixed dried fruit

3/4 cup toasted almonds

1. Melt the chocolate in a bowl in a hot water bath.  Once the chocolate begins to melt remove from the water and stir the chocolate until it has all melted.  If you need to, return it to the hot water bath.
2. Mix in the dried fruit and almonds.
3. Spread evenly onto a cookie sheet lined with parchment paper and allow it to cool and harden.
4. Break it up into pieces and enjoy for yourself or share it with others.

Roasted Carrot Soup

I have always found going back to school a really busy time trying to adapt to the new schedule.  The past couple of years I have started to try and make a pot of soup a week so I can take it with me for lunch or on a busy night I can have it for dinner.  This was the first pot I have made for the year and it turned out marvelously so I thought I would share the recipe.

Roasted Carrot Soup

Preheat your oven to 400.
Wash and cut up 5 pounds of carrots. (I cut them into about 3 inch peices)
Cut 2 large onions into chunks.
Place the vegetables in a large roasting pan and drizzle with olive oil.
Sprinkle the vegetables with 2 Tbsp of vegetable seasoning.
Place the pan in the oven to roast for an hour, tossing the vegetables a few times.
Prepare 8 cups of Bouillon
In batches puree the vegetables together with the bouillon.

It makes roughly 12 cups of a thick soup.  If you prefer a thinner soup just add more bouillon.  You could also add some ginger, garlic and turnip if you wanted.