Sunday, November 15, 2015


I was looking for a vegetarian or vegan dish to make for supper and adapted this recipe from 'oh she glows' cookbook.  The DH can't eat a lot of beans in one sitting and tofu is not his go to source of protein so I was looking for a dish that provided some protein or fat in the way of nuts.  I like using raw cashews in recipes and this curry uses cashews.  I soaked the raw cashews for about eight hours.  You can soak the raw nuts for less time than that.  Other vegetables can be added than what is listed in the ingredient list.  I didn't add any spinach but could have and only thought of adding it after the dish was cooked.  I used a mild curry powder and you could add a chile pepper if you want to increase the heat.  Instead of grating ginger I have been buying fresh ginger paste in the tube and find that more convenient to use.  A big frying pan or skillet is required to make this dish.

The recipe makes four servings so the leftovers will be used for another meal this week.  Both the DH and I enjoyed this meal.  I made basmati rice to go with the curry stew. 

Cooking in the large frying pan.


1/2 cup raw cashews, soaked beforehand
3/4 cup water
1 tbsp coconut oil or other fat
1 medium onion, chopped
3 garlic cloves, minced
1 tsp fresh grated ginger or fresh ginger paste
1 medium sweet potato, peeled and diced (2 to 3 cups)
2 medium carrots, peeled and diced
2 stalks celery, diced
4 mushrooms, chopped
2 medium tomatoes, diced
2 tbsp curry powder
1 cup fresh or frozen peas
salt and pepper


Blend the cashews and water in a blender or food processor until smooth. Set aside.  Heat the oil in a large frying pan on medium high.  Once hot, add the onions, garlic and ginger.  Reduce the heat to medium and sauté for five minutes.  Add the remaining ingredients except for the cashews and peas.  Saute for about five to ten minutes.  Stir frequently.  Add the cashews and peas, combine and reduce heat to low.  Cover the skillet with a lid and cook for 25 minutes.  Stir every few minutes and if the vegetables are sticking to the pan add some water.  The potatoes take the longest to cook and need to be soft for serving.  Serves four.  

Tuesday, November 3, 2015


Zucchini flourished in the garden this year and there are many recipes that can be made using zucchini.  You can add zucchini to muffins, breads, omelettes, casseroles, stews and soups.  You can sauté, fry, bake or roast zucchini.  I decided to make zucchini brownies as I saw this recipe in a blog that I follow- FatFree Vegan Kitchen.  I followed the recipe but made a few changes.  I used splenda for the small amount of sugar required.  I also added chocolate chips instead of walnuts to the batter.  I didn't make icing as I am not an icing kind of gal and I thought these brownies would be sweet enough with the splenda, dates and apple sauce added to the batter.  I baked the brownies for 35 minutes using convection heat but the recipe called for about 25 minutes.  We all like these brownies and they were consumed before it was necessary to freeze the leftovers.

Here is the link to the site for the recipe. 
vegan fat free zucchini brownies

Saturday, October 17, 2015


Recently I bought an eggplant from the farmer's market.  I grew up eating eggplant but I know that it is not part of everyone's vegetable menu.  This recipe is somewhat nostalgic as my mother would make it and I still remember eating it growing up.   The DH likes this recipe and he didn't eat eggplant until he met me.

It is a recipe made with a handful of ingredients, simple but delicious.  You can see from the photo that the tomatoes are coarsely chopped.  You can chop the tomatoes more finely.  I didn't as this was a juicy tomato from the garden.  I used the juice from half a lemon so the amount may have been a bit more than what I provided in the ingredient list.  I like lemons so the added juice is desirable.


1 medium to large size eggplant
1 green onion, chopped
1 tomato, chopped
1 tbsp lemon juice
1 tbsp good quality olive oil
salt and pepper to taste


Cut the stem off from the end of the eggplant and pierce the eggplant in several spots with a fork.  Microwave in a dish for 10 minutes.  Let cool.

Cut the cooled eggplant in half lengthwise and peel the eggplant flesh away from the skin.  I use a fork to help peel it away and I also use the fork to scrape the skin of any remaining eggplant.  Place the eggplant flesh on a cutting board and chop into small pieces.  Place it in a bowl and add the remaining ingredients.  Use a spoon to thoroughly mix all of the ingredients.  Serves four as a side dish.

Before microwaving the eggplant, you could use a peeler and peel the skin off of the eggplant flesh.  I have never cooked the eggplant this way but it is an alternate way to get the peel off.

Tuesday, October 13, 2015


I like the dish pad thai and decided to make a healthy version of it using shrimp.  If the shrimp was not included it would be vegan.  It is also low fat as no oil was added to sauté the vegetables.  This was a meal for both the DH and I.  It was filling and we had some leftovers.  We both enjoyed it and I liked the sauce which included some peanut butter.  You can add different vegetables than what I used and could substitute tofu for the shrimp.  I added zucchini which is not traditionally added to pad thai.  I didn't add any red or coloured pepper but that would be a good vegetable to add to the sautéing vegetables.  You could also add some shredded cabbage and celery as options.


1/2 small package of vermicelli rice noodles (not the very thin noodles)
1 small onion, chopped
1 medium size carrot, thinly chopped
1 clove garlic, minced
4 mushrooms, chopped
3 inch piece of zucchini, chopped
8 to 10 raw shelled shrimp
1 handful of fresh cilantro, chopped


1 tbsp maple syrup or agave
1 tbsp lemon or lime juice
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp peanut butter
1 tbsp sweet chili sauce


To a pot of boiling water, add the rice noodles, reduce the heat to medium and cook for 10 minutes.

While the noodles are cooking, add the ingredients for the sauce to a small blender and blend until well mixed.  Set aside.  Drain the noodles and cool off with cold water.  Let the noodles drain and while in the colander, cut the noodles with a knife so that they are in smaller lengths.

Using a nonstick pan, heat the pan to medium high.  Add the garlic and onions and sauté for a few minutes.  Reduce the heat to medium and add the carrots, mushrooms and zucchini and sauté for five minutes.  Add the shrimp.  Cook for another five minutes and stir every so often.  Add the cilantro.  Stir and then add the noodles.  Combine well and pour the sauce over the mixture.  Mix well and serve.  Serves two. 

Thursday, October 1, 2015


When cooking rice I usually make enough for several meals.  I had about two and a half cups of brown basmati cooked rice in a container in the fridge and decided to use most of it to make a meal for two people.  I made a healthy version of chinese style vegetable fried rice.  I used one and a half cups of the rice for this dish and froze the remaining cup in a freezer bag.  I will likely use it in the future to add to the weekly soups I make.  

In making this dish, I sautéed a variety of vegetables with the rice and included two eggs and a small amount of cashews for protein.  I didn't add any leftover cooked meat but that is an option to do.  The meal was good and both the DH and I enjoyed it.


2 tbsp oil

1 garlic clove, minced
6 to 8 baby carrots, chopped into small pieces
2 green onions, chopped
1 stalk celery, diced
2 mushrooms, chopped into small pieces
1 cup cabbage, chopped
1/2 cup frozen peas
1 1/2 cups cooked rice
2 eggs, beaten in a small bowl
8 dry roasted cashews or almonds, chopped
1 to 2 tbsp low salt soy sauce

Heat a wok on medium high heat.  Before it gets too hot, add 1 tablespoon of oil to the wok.  Reduce the heat to medium and add the garlic and carrots.  Saute for two minutes and add the onion and celery.  Using a wooden spoon move the vegetables around so that they don't stick to the bottom of the wok.  Add the mushrooms, cabbage and peas and saute for about four minutes.  Add the rice and mix it throughout the vegetable mixture.  

Make a well in the wok by pushing the vegetables and rice up the sides.   Add the remaining tablespoon of oil to the bottom of the wok and add the beaten eggs.  Mix the eggs around the bottom of the wok to quickly cook them and then combine them with the vegetables and rice.  Add the cashews.  Add the soy sauce around the edges of the food and then mix it all together.  Serves 2 as the main meal.

Sunday, September 20, 2015


With having lots of ripe tomatoes to use, I thought I would make a soup using about six tomatoes along with cabbage, beans and vegetables.  I had bought a big green cabbage from the farmer's market which also needed to be eaten.  To add some flavour and variety to the soup, I decided to sauté several slices of bacon with the onions and garlic before adding the rest of the vegetables and stock.  I also had fresh basil and parsley so that was added to the soup.  I used dry northern beans but you can use canned or other white beans in the recipe.  I soaked the beans overnight to ease the cooking time.  My go to pot for making soups has been an electric pressure cooker and I cooked the soup on medium pressure for 25 minutes.  The soup turned out well and it will be great for lunches for the next number of days.


1 medium-large onion, diced
2 cloves of garlic, minced
5 strips of uncooked bacon, chopped (optional)
2 tbsp oil (if not using bacon)
1 cup of dry white beans soaked overnight in water OR 1 can (19 ozs) of white beans
2 stalks celery, chopped
4 carrots, chopped
6 tomatoes, chopped
4 cups of cabbage, chopped
6 -7 cups of broth, vegetable or chicken
handful of each - fresh parsley and basil, chopped
salt and pepper to taste


In a large soup pot or using an electric pressure cooker, sauté the onion and garlic with the bacon or oil on medium heat for 10 minutes.  Add the rest of the ingredients. If you need to add more broth because it looks thick you can.  The tomatoes will also add some liquid to the soup. If cooking on a stove top, increase the heat to a boil and then reduce to a simmer and cook for 2 hours if using dry beans. You can reduce in cooking time in half if using canned beans.   If using an electric pressure cooker, cook on medium pressure for 25 minutes if using dry beans or 15 minutes if using canned beans.  Makes 8 servings.

Monday, September 7, 2015


While doing the weekly shopping one weekend, I picked up a package of two fillets of wild salmon.   One of the fillets would have been ample but all of the packages had at least two fillets and I knew that there would be leftovers.  I grilled the fish on the barbecue and of course had leftovers.  I could have frozen one of the fillets before cooking it but I didn't think of it at the time.  With the leftovers, I decided to make a salmon vegetable chowder to have for a supper meal.  The soup is freezable and I could always freeze single portions for future lunches.  Adding a side salad and some toasted french baguette bread made a nice meal.

Chowder in the soup pot cooling off. 


2 tbsp oil
1 medium size onion, chopped
2 cloves of garlic, minced
2 stalks celery, chopped
2 medium size carrots, chopped
2 medium size potatoes, diced
1/2 coloured pepper, diced
3 tbsp flour
4 cups of broth, chicken or vegetable
1 pound of cooked salmon, chopped into small pieces
1 cup milk
one handful of chopped herbs - parsley, dill
salt and pepper to taste


Heat the oil on medium high in a large soup pot.  Add the garlic and onion and reduce the heat to medium.  Saute for three to four minutes.  Add the celery, carrots, potatoes and pepper to the pot and continue to saute for about five minutes.  Reduce the temperature to low.  Add the flour and combine with the vegetables.  Add the salmon and the broth, increase the heat to high and reduce it to low once the chowder starts to boil.  Simmer for 30 minutes.  Add the herbs and milk.  Stir and finish off with pepper and salt to taste.  Serves 6. 

Saturday, August 29, 2015


I had a request this week to make peach pie from the DH.  With fresh peaches being available, it is hard to resist not making peach pie.  Instead of a standard 9 inch pie plate, I used a quiche baking dish.  I did this as the deep pie plates I usually use, are in the freezer holding other pies for future consumption. Depending on the juiciness of the peaches, you can get some liquid after you add the lemon juice.  The pie turned out fine as I combined flour and corn starch to thicken the peach mixture.  I also used Splenda instead of sugar in the recipe.  The pie was delicious and met all of our cravings.  


pastry for a 9 inch double crust pie
1 egg, beaten
5 - 6 cups sliced peeled peaches
2 tbsp lemon juice
1/3 cup all-purpose flour
2 tbsp corn starch
1/2 cup white sugar
1/2 tsp ground cinnamon  
1/4 tsp salt
2 tbsp butter


Preheat the oven to 425 degrees F).  Roll out the pie crust to create two crusts.  Place one crust on the bottom of a 9 inch pie plate.  Brush the pie crust with the beaten egg to keep the dough from becoming soggy later.

In a medium sized bowl, add the sliced peaches in a large and sprinkle with lemon juice and mix gently.  In a separate bowl mix together the flour, sugar, cinnamon, and salt. Pour over the peaches, and mix gently.  Pour into the pie crust and dot with butter.  Cover with the second pie crust and press down on the edges using a fork dipped in egg.  Brush the remaining egg over the top crust.  Cut several slits in the top crust to vent steam.

Bake for 10 minutes at 425 degrees F and then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes.  If the top crust is browning too fast, cover with aluminum foil about halfway through baking.  Cool before serving.

modified from

Sunday, August 9, 2015


A couple of weeks ago I saw that a friend on Facebook had a photo of soft pretzels that she had made that day.  They looked very good.  I decided to try making pretzels as I never had made them before.  They are not difficult to make but the recipe requires several steps as they are boiled before they are baked.  The shape of my pretzels are not perfect, they look more like a roll than a pretzel, but they tasted really good.  This is a recipe that I will be making again.  The DH quite enjoyed them.  I did freeze about half of them for future eating.

Rolled into pretzels and getting ready to put into a pot of boiling water.

Ready for sampling.


1 tbsp yeast
1 tbsp sugar
2 cups warm water
1 cup flour
1 tbsp salt
4 cups of flour
1 egg, beaten in a small cup with 1 tbsp water (egg wash)

small roasting pan filled half way with water
1 tbsp baking soda


Into a medium size bowl or a food processor/mix master bowl, add the yeast, sugar and 2 cups of water.  Gently mix the ingredients and then let it rest for a few minutes until the yeast is foamy.  Add the one cup of flour and using a mix spoon or a dough hook, mix the flour into the water yeast mixture.  Add the rest of the flour and the salt, mix the ingredients and either knead by hand on a smooth surface or use the dough hook and knead for about 4 to 5 minutes.  Oil a medium size bowl and place the dough into the bowl.  Roll the dough around until it is covered with the oil.  Cover, place the bowl out of the draft, and let it rise for about an hour.

Gently punch the dough down and knead for a minute.  Divide the dough up into sixteen pieces and roll out each piece into a 14 inch length rope.  Make the rope into a U shape and cross the ends over each other and press the ends into the bottom part of the U so it looks like a pretzel.  Place each pretzel onto an oiled cookie sheet or a parchment lined cookie sheet.  Let the dough rest for 15 minutes.  

Add the baking soda to the roasting pan and boil the water in the roaster to a rolling boil on top of the stove.  You need to use a roasting pan that can sit on a heat element on top of the stove.  Using a flat slotted spoon, add a few of the pretzels at a time to the roasting pan and let the pretzels boil for 30 seconds.  Remove each pretzel using the slotted spoon back to the cookie sheet.

Once all of the pretzels have been boiled, brush each pretzel with the egg wash and sprinkle with salt.  Place the cookie sheets into a preheated oven at 450 degrees F for 12 to 15 minutes.  Cool on a wire rack.  Makes 16 pretzels.

Saturday, August 1, 2015


With more green and yellow beans being produced in the garden, it was time to do some picking.  Previously I had picked about 15 cups of beans and blanched 12 of these cups to freeze for future meals.  After picking a few pounds of beans today I had to give some thought to what I would do with these beans.  I had seen recipes in the July/August Nutrition Action Health newsletter of which one combines potatoes and green beans.  This was a good option for using garden beans.  The recipe turned out well.  I like to mix the oil vinegar dressing with the potatoes and beans while the vegetables are warm.  The dressing seems to stick to the warm potatoes and beans.  I prefer this recipe to one that is cream based.  For the mustard in the dressing I used a dill mustard.  The addition of dill to add to the flavour was a good choice.


1 pound of potatoes, cut into small cubes

1 pound of green and yellow beans, cut into small pieces
1 tbsp mustard, grainy or flavoured preferred
2 tbsp oil
1 tbsp red wine vinegar
salt and pepper to taste


In a medium to large pot bring potatoes cover with cold water to a boil. Reduce to medium heat and gently boil them with the lid partly off for ten minutes until also tender. Add the beans, turn the temperature up to get the mixture to a gentle boil and then reduce the heat to medium.  Cook for four to five minutes.  Drain in a colander.  Pour some cold water over the beans and potatoes to partly cool them down.  Set aside for a few minutes.

In a medium size serving bowl, mix the mustard, oil, vinegar and salt and pepper.  Add the potatoes and beans and combine so that the vegetables are coated with the dressing.  Serves 5 to 6.