Snickerdoodle Squares

 

Snickerdoodle squares sit somewhere between a coffee cake and a blonde brownie. Sweet, chewy and crumbly with warm spices and a runny drizzle icing on top, these fulfilling squares go perfectly with coffee or tea or a generous scoop of ice cream or whipped cream.   

Snickerdoodle Squares

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1 cup unsalted butter, softened 

3/4 cup granulated white sugar

1/4 cup dark brown sugar, packed 

3 eggs, room temperature

2 teaspoons vanilla extract

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon Kosher salt

1/4 freshly grated nutmeg

1/2 teaspoon ground cardamom

1 1/2 teaspoons ground cinnamon

Cinnamon Sugar Topping:

1/4 cup white sugar

1 1/2 teaspoons ground cinnamon

In a small bowl add the ingredients and mix together.

Icing: 

1/2 cup icing sugar 

1 to 2 tablespoons milk

1/2 teaspoon vanilla extract

Combine the icing sugar, milk and vanilla extract in a small bowl until smooth.

Generously grease a 9 x 9 inch square baking tin and line the bottom with baking parchment. Set aside. 

Preheat oven to 350ºF (180ºC).

Add the butter, granulated sugar and brown sugar to a large bowl. Using a handheld mixer cream them together until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla extract and mix until combined. Scraping down the sides of the bowl as needed. 

In a separate bowl, add the flour, baking soda cream of tartar, Kosher salt, nutmeg, cardamom and cinnamon. Whisk to combine. 

Slowly add the flour mixture to the buttery egg mixture and mix together until just combined, scraping down the sides of the bowl, when needed, ensuring all ingredients are incorporated. Do not over mix. The batter should be similar in texture to that of a cookies dough. 

Spoon the batter into the prepared baking tin and spread around evenly with an inverted knife or spatula. Make the sugar topping, see recipe above, and sprinkle the top with the cinnamon sugar topping.

Bake in the centre rack of the oven for 30 - 35 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. Cool on a cooling rack for at least 20 minutes before drizzling with icing.

Make icing, see recipe above, and once cooled, drizzle over the top and slice into squares.    

Mabon ~ Autumn Equinox ~ Zucchini Raisin Walnut Loaf

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Happy Autumn Equinox and Mabon to all who celebrate! 

Zucchini Raisin Walnut Loaf 

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3 cups shredded zucchini (2 to 3 medium)

1 1/2 cups sugar

2/3 cup olive oil

4 large eggs

2 teaspoons vanilla

3 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup coarsely chopped walnuts

1/2 cup golden raisins, optional

Preheat oven to 350ºF (180ºC). Grease 1 loaf pan (9 x 5 x 3 inches) with butter and line the bottom with baking parchment or grease 2 (8 1/2 x 4 1/2 x 2 1/2 inches) loaf pans with butter and line the bottom with baking parchment. Set aside.  

In a large bowl mix together the zucchini, sugar, oil, eggs and vanilla.

In another bowl combine and whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and cloves. Stir in the chopped walnuts and raisins, ensuring they become coated in the flour mixture. 

Add the flour mixture (dry ingredients) to the zucchini egg mixture (wet ingredients) and stir until well combined. Spoon the batter into the prepared loaf pan or divide the batter between two loaf pans, if using. 

Bake the 9-inch loaf pan in the preheated oven for 1 hour to 1 hour and 20 minutes or until a toothpick inserted into the centre comes out clean or bake 8-inch loaves for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Cool for 10 minutes in the pan or pans on a wire rack. Then loosen the sides and remove from the pan or pans and place on wire rack to cool completely. 

Notes: You can use self-raising flour just omit adding the baking soda, baking powder and salt. 

Crunchy Snack Mix

 

As snacks go and they go quickly this is one that will breathe new life into that box of cereal sitting on your shelf. Its versatility is a virtue here and depending on your tastes ingredients may be added or substituted. For all the minimal effort this sweet crunchy snack mix will help energize you through your day.    

Crunchy Snack Mix 

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Serves 4

2 cups (500ml) Honey Shreddies

1/2 cup (125ml) coconut flakes

1/2 cup (125ml) pumpkin seeds

2 tablespoons (30 ml) sesame seeds

2 tablespoons (30ml) ground flax seed

1 - 2 teaspoons ground cinnamon, optional

2 tablespoons (30 ml) olive oil or melted coconut oil

1/4 cup (60 ml) dark chocolate chips

1/4 cup (60 ml) dried cranberries

1/4 cup (60 ml) golden raisins 

Preheat oven to 350ºF (180ºc). Line a large baking tray with baking parchment and set aside. 

In a large bowl mix the Honey Shreddies, coconut flakes, pumpkin seeds, sesame seeds, ground flax seed. Pour the olive oil or melted coconut oil over the ingredients and stir everything together until coated. Sprinkle with ground cinnamon, if using. Spread the mixture on the prepared lined baking tray.

Bake, stirring once, in the preheated oven for 15 to 18 minutes or until the mixture is lightly toasted. Allow to cool completely. 

Add the chocolate chips, dried cranberries and golden raisins to the toasted cereal mixture and stir everything together. Store in a ziplock bag or airtight container.  

Savoury Cheese Herb Loaf

 

All the goodness from our garden is in this cheesy savoury loaf however feel free to add whatever herbs, tomatoes, seasonings, cheese or bacon you wish. It's a splendid slice that absolutely lends itself to use up whatever vegetables or herbs you have on hand. Toasted with lashings of butter are a must. 

Savoury Cheese Herb Loaf

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1/4 cup red onion, diced

1/4 cup fresh hot peppers, seeded and chopped

3 cloves garlic, peeled and crushed

1 tablespoon olive oil 

2 cups (250 g) unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon (12 g) granulated sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh thyme

1/4 cup (6 g) fresh basil, chopped

1 cup shredded sharp cheddar cheese 

1/2 cup grated fresh parmesan

1/3 cup unsalted butter, cold and cut into cubes

1 cup (240 ml) buttermilk

2 large eggs, lightly beaten 

handful of cherry tomatoes, cut in half, for garnish

fresh basil leaves, for garnish 

extra cheese for garnish

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment. 

In a frypan warm the olive oil over medium high heat. Once the oil is hot add the red onion, hot peppers and crushed garlic. Sauté until just tender.  Remove from heat and allow to cool. 

In a large bowl add the flour, baking powder, baking soda, cream of tartar, sugar, salt, pepper, fresh thyme and fresh basil. Whisk together until combined. Add the cheddar cheese and parmesan cheese and stir until combine. Add the cold cubed butter and using a pastry cutter cut the butter into the dry ingredients. Stir in the cooled onion mixture. 

Create a well in the centre of the flour mixture and add the buttermilk and two lightly beaten eggs. Stir together until  just combined. The batter should be thick and chunky. Spoon the batter into the prepared loaf tin. Spread evenly and smooth the top. Place the cherry tomato halves and fresh basil leaves on top, any way you wish, and sprinkle with extra cheese. 

Bake in the preheated oven for 50 to 60 minutes. Checking around the 40 minute mark. If you notice the top is browning quickly, place a piece of aluminum foil over the loaf to prevent over browning and to help the loaf bake more evenly. 

Once done, allow the loaf to cool for 10 minutes before removing from the tin and slice. Serve with butter.

Notes: if you do not want to garnish the top of the loaf with the tomatoes, basil leaves and cheese then simply brush the top with melted butter before baking. If you do not have buttermilk you can create your own by adding, 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk up to the 1 cup mark. 

Mabon ~ Autumn Equinox ~ Whole Wheat Applesauce Raisin Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Whole Wheat Applesauce Raisin Cake

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1 3/4 cups (425 ml) whole wheat flour

1/4 teaspoon (1 ml) cream of tartar

1/4 teaspoon (1 ml) salt

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2 ml) ground cloves

1/2 cup (1 stick / 125 ml) butter

1/2 cup (125 ml) honey

1 large egg

1 cup (250 ml) applesauce 

1/2 cup (125 ml) golden raisins 

Applesauce Icing

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2 tablespoons (25 ml) butter

1/4 cup (50 ml) thick unsweetened applesauce

1 teaspoon (5 ml) apple juice or vanilla or apple brandy or rum

2 cups (500 ml) icing sugar

Beat butter, applesauce and apple juice concentrate (or vanilla or apple brandy or rum) in a medium bowl until blended. 

Beat in icing sugar until smooth. Add more icing sugar if a stiffer icing is preferred. 

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Preheat oven to 350ºF (180ºC). Lightly butter and flour a 9 inch square baking tin. Line the bottom with baking parchment. 

In a medium bowl combine the flour, cream of tartar, salt, baking soda, cinnamon, and cloves. Whisk together.

In a large bowl cream together the butter and honey until light and fluffy. Beat in the egg. Mix in applesauce. Add the flour mixture and stir until evenly moistened. Fold in the raisins. 

Pour or spoon the batter into the prepare square baking tin. Bake in the preheated oven for 30 to 35 minutes or until golden brown and cake springs back when touched. 

When cake is slightly cool make the Applesauce icing, see above recipe, and spread generously over the top of the cake. Sprinkle with cinnamon or cinnamon sugar. 

Slice and serve.  

Roasted Cauliflower

 

The days of autumn are beckoning with this bright golden and seasoned spiced dish. That said, seasonings may be changed with what you have on hand and prefer; and may also change throughout the months to accommodate a more roasted seasonal palette. The cauliflower is tender however if you wish to have a more crispier texture replace half the olive oil with melted butter. Grated cheese may be added in the last 5 minutes of cooking time to give a more familiar cheesy cheerful flavour which is often associated with cauliflower.   

Roasted Cauliflower

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1 medium cauliflower, sliced into florets

1 pint cherry tomatoes

4 tablespoons olive oil

1/2 teaspoon sweet paprika

1 teaspoon curry powder

1/2 onion powder

1/2 teaspoon salt free dry herb mix

1/4 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment. Set aside.

Place the cauliflower florets and cherry tomatoes in a large bowl and drizzle with the olive oil. Toss to evenly coat. 

In another bowl combine the paprika, curry powder, onion powder, dry herb mix, salt and pepper. Whisk together. Sprinkle over the cauliflower and tomatoes and toss to coat. 

Spread the cauliflower and tomatoes evenly on the prepared baking tray. Bake in the preheated oven for about 15 - 20 minutes or until golden and slightly tender crisp.  

Mabon ~ Autumn Equinox ~ Apple Yoghurt Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Apples are symbolic not only of Autumn but of Mabon too. This lightly spiced butter cake is lovely around this time of year to celebrate both Mabon and the Autumn Equinox. 

Apple Yoghurt Cake

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Serves 9

1/2 cup (125 ml) butter, softened 

1/2 cup (125 ml) dark brown sugar

1/4 cup (50 ml) white sugar 

2 eggs

1 cup (250 ml) plain Greek yoghurt

1 teaspoon (5 ml) vanilla extract 

2 cups (500 ml) all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2 teaspoons (10 ml) ground cinnamon

2 cups (500 ml) diced unpeeled apples

Extra slices of apples for decorating

Icing sugar

Caramel sauce when serving 

Preheat oven to 350ºF (180ºC). Butter and flour a 9 - inch square baking pan and line the bottom with baking parchment. 

Dice the apples and set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and ground cinnamon. Stir together.

In a large bowl, using a handheld mixer cream butter, brown sugar and white sugar until light and fluffy. Then beat in the eggs until smooth.  Add the yoghurt and vanilla extract and blend until smooth.

Add the flour mixture to the creamed butter mixture and stir until blended. Fold in the diced apples. 

Pour the batter into the prepared square pan. Smooth the top of the cake and place  extra slices of apples on top. Sprinkle with cinnamon sugar. Bake for 45 - 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack. Once cool sprinkle with icing sugar and serve with a drizzle of caramel sauce or custard.   

 

Crunchy Chicken Salad

 

Having leftover roasted chicken went into making this flavourful crunchy chicken salad. Reminiscent of a Waldorf Salad minus the grapes. I have made a version of this when leftover turkey is abundant during certain holidays as well. This wrap and or sandwich filler is lightly creamy but fresh and crunchy thanks to the apples, walnuts and celery. Feel free to substitute what ever fruit, fresh or dried, or nuts you wish. A basic recipe where a tasty harvest of possibilities seems endless for such a classic.  

Crunchy Chicken Salad 

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about 2 cups leftover cooked/roasted chicken, chopped or 2 - 3 cooked chicken breasts, chopped

1/4 cup mayonnaise

1/4 cup Greek Yoghurt 

1 tablespoon grainy dijon mustard

1 - 2 teaspoon fresh or dried dill, according to taste

2 celery stalks, chopped

3 green onions, sliced

1 apple, unpeeled, cored and chopped

1/2 cup chopped walnuts, optional

salt and pepper to taste

Combine all the ingredients into a medium large bowl and mix well. Season with salt and pepper or more herbs according to taste. 

Serve over top spinach or mixed leafy greens, in a wrap, in a sandwich or tucked into a bun.

Notes: if the chicken salad appears a bit dry add either a little more mayonnaise or yoghurt or a 2 tablespoons of chicken or vegetable stock. Red onion may be used instead of the green onion.   

Creamy Pasta Salad

 

Having leftover smart veggie elbow macaroni, a Catelli brand pasta made with carrot and cauliflower flours with twice the fibre as regular pasta, had me wanting to make pasta salad... you know the creamy comfort kind and although mine isn't excessively rich or creamy because I made it with less mayo and more organic Greek yoghurt, it still has that cool creaminess that comes with many sides over late summer. I added chopped celery, diced mixed peppers from our pepper pot and slices of green onion. Oil and vinegar may be used to replace the mayo and yoghurt, just adjust the measurements to 1/4 cup vinegar and about 1/2 cup olive oil and omit the 2 teaspoons of white wine vinegar.   

Macaroni Salad Dressing

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1/4 cup mayo

3/4 cup plain Organic Greek yoghurt

2 teaspoons grainy mustard

2 teaspoons white wine vinegar or any vinegar you prefer

1 1/2 teaspoons white sugar

1/4 teaspoon smoked paprika

1 - 2 teaspoons vegetable and herb medley seasoning mix or whatever fresh or dried mixed herbs you like

pinch of salt

1/4 teaspoon fresh ground pepper

Add ins:

2 green onions, sliced

1/2 cup mixed peppers, diced

2 celery stalks, cut in half and chopped

3 - 4 cups cooked leftover Catelli Smart Veggie elbow macaroni

In a medium bowl combine all the salad dressing ingredients and whisk together until well combine and smooth.

Prep and chop the vegetables if you haven't done so already.

In a large bowl add the leftover cold macaroni and pour the dressing over and toss together until well coated. Add the chopped vegetables and toss again.

Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

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1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Tomato & Roasted Vegetable Soup

 

I have made this soup before however not with roasted vegetables and what an aromatic delight it was to do so. Not only was this flavoursome with fresh roasted herbs but I used up and roasted some vegetables that were otherwise lacklustre in their appearance. For being a soup with simple ingredients and minimal effort this is quite substantial and one that will be on repeat in our house.  

Tomato & Roasted Vegetable Soup

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2 large white onions, peeled and chopped

2 red peppers, cored and chopped

1 orange pepper, cored and chopped

2 medium carrots, chopped

3 -4 cloves garlic, peeled

1 pint grape tomatoes

2 sprigs of fresh rosemary

2 - 3 sprigs of fresh thyme

2 oz /2 tablespoons flour

2 tablespoons unsalted butter

2 x 796 ml salt free diced tomatoes or 2 pounds fresh tomatoes skinned and chopped

1 pint / 600ml low sodium chicken or vegetable stock

salt and pepper to taste

Preheat oven to 425ºF (220ºC). Prep the vegetables. Line a baking tray with baking parchment. Set aside.

Place the onions, peppers, carrots, garlic and grape tomatoes in a large bowl. Toss with 1 to 2 tablespoons of olive oil. Add salt and pepper and and sprigs of rosemary and thyme. Toss to coat. Place the oiled vegetables and herbs on the prepared baking tray and roast in the preheated oven for about 20 minutes. The vegetables and herbs should be well roasted and fragrant, not burnt. Remove from oven.

Using a large stockpot, melt the butter over medium high heat. Once the butter has melted add the roasted vegetables and the herby bits from the sprigs, discard the sprigs. Stir the roasted vegetables and herbs in the butter for about 3 to 5 minutes. 

Sprinkle in the flour, gently stir to coat the vegetables, simmering for 1 to 2 minutes. Add the tomatoes and chicken stock. Bring everything to a boil, then turn down to medium low and allow to simmer for about 10 minutes. Once the tomatoes are tender, remove from heat and using a handheld blender on high, blend until smooth. When using a handheld blend please ensure that the stockpot you use can withstand a few nicks here and there, if not carefully transfer the soup to a heat proof bowl to blend, transferring the soup back to the pot after blending. You may also use a standing blender, although this will require you to transfer the soup from pot to blender to container back to pot, blending in batches. 

Gently warm the soup, add salt and pepper, according to taste.

Serve hot with herbed crackers, crusty bread or buttery croissants.

Mabon ~ Autumn Equinox ~ Apple Walnut Squares

 

Mabon ~ Autumn Equinox, September 23rd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

A light sponge cake studded with apples and walnuts all on a shortbread crust, a most luscious way to honour and celebrate Mabon. 

Happy Mabon and Autumn Equinox to everyone!

   

Apple Walnut Squares

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1 1/2 cups (325ml) unbleached all purpose flour

1/4 cup (50ml) icing sugar

1/2 cup (125ml) butter

2 eggs

3/4 cup (175ml) brown sugar

1 teaspoon (5ml) vanilla extract

2 cups (500ml) diced peeled apples

1/4 cup (50ml) chopped walnuts

1 teaspoon (5ml) baking powder

Preheat oven to 350ºF (180ºC).

Sift 1 cup (250ml) flour and icing sugar into a small bowl. Melt butter and blend into flour mixture. Press mixture into an 8-inch square baking pan. Bake in the preheated oven for 20 minutes. Remove from oven and set aside. 

Beat the eggs and brown sugar together in a large bowl until thick. Stir in the vanilla, apples and walnuts.

Sift the remaining flour and baking powder in a small bowl. Stir into the egg mixture. Spread over baked pastry. Bake in the the preheated oven for 35 minutes or until browned. Cut into squares when cool. Dust with icing sugar before serving.

 

Chicken & Leek Soup

 

A bright soup that will soothe the soul and hearty enough to curb the most hungriest of appetites. It's an undemanding midseason meal to comfort and nourish and served with homemade dinners rolls adds to its rustic appeal. I have made this soup without beef but more bacon for a somewhat lighter soup, still it's flavourful with an exceptional savoury herb flavour.  

Chicken & Leek Soup

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3 1/2 pounds Frying Chicken, cut into 8 pieces

1 pound Beef Shanks, cut into 1" pieces

3 - 5 slices of thick cut bacon, cut into chunks

2 medium carrots, peeled and chopped

6 - 8 cups chicken broth

1 tablespoon dried thyme

2 bay leaves

3/4 cup pearl barley

1 1/2 cups chopped leek, white parts only

salt and pepper, to taste

2 tablespoons chopped parsley, optional

Put the chicken, beef, bacon, chopped carrots, broth, thyme and bay leaf in a heavy stockpot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.

Remove chicken from the pot and when cool enough to handle debone and set aside.

Add leeks and cooked barley to the pot, and simmer for 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered for 5 minutes more. Season with salt and pepper and garnish with parsley, if you wish.

Cranberry Blueberry Muffins

 

Bursting with berry flavour these are a scrumptious snack and a marvellous pick me up anytime of the day. Easy to make and the streusel topping gives an instant touch of autumnal warmth and sweetness. 

Cranberry Blueberry Muffins

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3/4 cup milk

1/4 cup olive oil

1 large egg

2 cups unbleached all purpose flour

2 teaspoons baking powder

1/2 cup sugar

1/2 teaspoon salt

1/2 cup frozen or fresh cranberries

1/2 cup frozen or fresh blueberries

Streusel Topping:

1/4 cup flour

1/4 cup packed brown sugar

1/4 teaspoon cinnamon

2 tablespoons firm butter

Mix the flour, sugar and cinnamon in a bowl. Cut in butter, using a pastry blender or a fork until crumbly.

Heat oven to 400ºF (200ºC). Grease bottoms only of 12 muffin cup tin or line with paper baking cups or silicone baking cups. Set aside. 

Make the streusel topping and set aside.

In a large bowl, beat the milk, oil and egg with a wire whisk. Stir in the flour, baking powder, sugar and salt all at once just until the flour is moistened, the batter will be lumpy. Fold in the berries. Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of streusel topping.

Bake in the preheated oven for about 20 to 25 minutes or until golden brown. If baking in a greased pan, allow to stand about 5 minutes in pan, then remove from the pan to wire rack; if baked in paper or silicone baking cups, immediately remove from the pan to a wire rack. Serve warm with butter. 

Beef Mushroom Stew

 

If you love mushrooms then you will most definitely be delighted with this hearty beef and mushroom stew. It's rich with an earthy and robust flavour that is simply irresistible. And although the recipe calls for button mushrooms, you can certainly try a combination of crimini and shiitake mushrooms for a slightly different flavour. Either way, served with a nice bit of rustic bread to soak up the juicy broth, I highly recommend.  

Beef and Mushroom Stew

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Serves 6 - 8 

2 tablespoons butter

1 tablespoon olive oil

1 pound boneless beef chuck, cubed

2 teaspoons salt, divided

1 teaspoon black pepper, divided

5 cloves garlic, peeled and minced

1 large yellow onion, chopped

16 ounces mushrooms, quartered

2 tablespoon tomato paste

2 tablespoons flour

2 teaspoon Herbs de Provence

1/2 teaspoon thyme

1 cup red wine

2 1/2 cups low sodium beef broth

Heat butter and oil in a large Dutch oven or stock pot to medium heat. When the pot is hot, add the beef and season with 1 teaspoon salt and 1/2 teaspoon black pepper, then let the meat sit and cook in the pot without turning or stirring it. After a few minutes, the meat will naturally relax and release from the bottom of the pot. Once it is easy to stir, mix it well to brown it on all sides. Brown the beef for 3 to 4 minutes, then add the garlic and onion to the pot and cook for another 5 minutes.

Next, add the mushrooms and tomato paste, season with the remaining salt and pepper, and cook for 5 minutes more, stirring frequently.

Sprinkle the stew with the flour, Herbs de Provence and thyme and continue cooking everything for 2 minutes, stirring occasionally until the mixture thickens slightly. Gradually whisk in the wine by scraping the brown bits from the bottom of the pot to deglaze it, then add the broth and bring the stew to a boil. Once the stew comes to a boil, reduce the heat to low and simmer uncovered for 45 to 55 minutes or until the meat is completely tender. Before serving, taste the stew and adjust the seasonings as needed. 

Notes: you may replace the Herbs de Provence with one teaspoon of dried rosemary or you may use fresh herbs, just adjust the amounts according to taste. 

Chickpea Pomegranate Salad

 

Salads may not have such an autumnal presence like summer does however this bejewelled salad, due to the pomegranate arils looking like scattered gems, may change that or certainly give you a seasonal transitional feel. It's crunchy and hearty and is wonderful spooned over rustic toast with a handful of arugula wildly placed on top.

Chickpea Pomegranate Salad

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1 cup pomegranate arils

1 can (540ml) chickpeas, rinsed and drained

1/2 cup diced cucumber 

1/2 cup diced red onion

2 tablespoons chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

Open the can of chickpeas and empty into a fine mesh sieve. Rinse with cold water and allow to drain. In the meantime dice the cucumber and red onion, chop the cilantro and prepare the pomegranate arils, see notes below. Once the chickpeas are completely drained assemble the salad.

In a large bowl combine the pomegranate arils, chickpeas, diced cucumber, diced red onion. Add the chopped cilantro, olive oil, lemon juice and salt and pepper and lightly toss to coat.

  

Notes:  Two methods on how to remove pomegranate arils:

1. Cut the pom in half then submerge it in a bowl filled with water. Pick out the seeds allowing them to sink to the bottom of the bowl and discard the membrane and rind which floats to the top. Strain the seeds. 

2. Cut the pomegranate in half through the equator, then hold it over a bowl of water, cut side down. With a wooden spoon, smack the skin assertively and repeatedly and watch the seeds hail down.