Oven Roasted Sauce

 

Baking something in the oven can be a bit freeing. No standing, constantly stirring or peering and hovering. This abundant oven roasted sauce is not only simple and easy, it's rich and flavourful and your house will absolutely smell of ripe robust vegetables that is so comforting and inviting.  

Oven Roasted Sauce

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1 red bell pepper, deseeded and chopped

1 onion, peeled and diced

1 pint (238 g/551 ml) grape tomatoes

1/2 cup chopped sun-dried tomatoes

3 - 4 cloves of crushed garlic

1 - 2 tablespoons olive oil

2 teaspoons Italian seasoning

salt and pepper to taste

1 can (156 ml) tomato paste

1/4 cup no salt vegetable stock

Preheat oven to 375ºF (190ºC)

Prepare the vegetables if you haven't already done so and place them in a 9 x 13 inch baking dish. Add the crushed garlic, olive oil, Italian seasoning and salt and pepper, stir to combined. Roast in the oven for about 10 to 15 minutes or until the veggies have softened. 

Carefully remove the baking dish from the oven and using a fork, gently squash down the tomatoes, add the tomato paste and the vegetable stock. Stir together, adding a splash or two more of vegetable stock if need be to help loosen the tomato paste more, and pop back into the oven for another 10 to 15 minutes or until everything is nice and bubbly. 

Remove from the oven and allow the sauce to rest for a few minutes before blending. Using a handheld blender gently blend together until just about smooth, having a bit of chunkiness is fine, the sauce should be thick. I found transferring the sauce to a heatproof bowl to blend easier when trying to blend. 

Use as a pasta sauce, pizza sauce, filling, dip or condiment.     

Fruitcake

 

Fruitcake is not just seasonally festive as there are many versions, Jamaican Black Cake, Italian Panforte, Mexican Rosca de Reyes, German Stollen, British Plum and Christmas cake, Welsh Bara Brith, Irish Barmbrack, Scottish Dundee, Simnel Cake and Monastery Fruitcakes that celebrate and honour throughout the year, using key ingredients such as fruit, sweeteners and alcohol and all having a similar texture. Ingredients may be modified according to season, where you live, what you prefer and what your local shop has in store.   

British-Canadian fruitcake was one of my mum's favourites, however she probably preferred it iced and although I often make this cake at the beginning of January as my homage... my remembrance of her, any version can be made anytime throughout the year particularly during the winter months.  

Fruitcake

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6 cups (approximately 1 kg) mixed dried fruit (golden raisins, raisins, currants, diced apricots, dried cranberries and mixed citrus peel)

1 cup (100 g) almond meal or flour 

2 cups (500 ml) brewed Earl Grey tea

1/2 cup (125 ml) orange juice

5 tablespoons Rum, optional

2 cups (approximately 300 g) sifted self raising flour

2-3 teaspoons English mixed spice

Slices of oranges for decorating on top

extra brewed tea

Place the dried fruit and almond flour into a large bowl. Add the brewed Earl Grey tea and orange juice, or which ever liquid you are using, and rum, if using, and stir all the fruit well to combine and immersing the fruit in the liquid. Cover the bowl with cling film, stirring occasionally, and allow the fruit to absorb the liquid by resting it in the bowl overnight. The fruit will become plump and juicy with most of the liquid being absorbed. You can place the bowl in the refrigerator overnight however the next day you will have to allow the bowl of soaked fruit to sit for at least 30 minutes at room temperature before adding any of the flour. Since I am not using liquid that contains dairy (ie: milk or cream) the bowl is perfectly fine to sit on the counter overnight.

The next day, Preheat the oven to 325ºF (170ºC). Grease a 9 inch round cake tin or a 9 inch square tin and line the bottom and side with baking parchment. Set aside.

Sift the self rising flour in to a medium bowl, add the mixed spice and whisk together until combined. Remove the cling film from the bowl of soaked fruit. Stir in the flour mixture until just combine. The batter will be thick, if you notice that the batter is just too thick and or a bit dry, for your liking, add a couple of splashes (1 to 2 tablespoons) of brewed tea or fruit juice to loosen it a bit. 

Spoon the batter evenly into the prepared cake tin and smooth out the top. Arrange the freshly cut orange slices or any fruit or nut of your choice, on top to decorate. Bake in the preheated oven for approximately 1 to 2 hours, or until a toothpick inserted into the centre comes out with just a few moist crumbs. 

When the cake is done, carefully remove from the oven, brush the top with extra rum while still warm and allow the cake to cool completely in the tin before slicing. Store in an airtight container for a few weeks. 

Notes: There are plenty of options of liquid to use, like, chocolate milk, iced coffee, coffee, milky tea, ginger ale, Bailey's Irish cream, cider, fruit juice, it really depends on what you prefer and which flavour you wish the fruit cake to have. Remember if using any liquid with dairy the bowl of fruit will have to soak overnight in the refrigerator. 

If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour, whisking well to combine. You can make this gluten free by using gluten free self raising flour. 

English mixed spice is a great all in one spice blend for baking however feel free to use a combination of ground spices you wish like cardamom, nutmeg, cinnamon, ginger and all spice. You can also add nuts with the soaked fruit for added flavour and texture. Adding  a tablespoon of molasses may add a more rich flavour.    

Vegetable Soup

 

This bright and bold vegetable soup is a healthy meal that's great for cold wintery days  and cool autumnal days. It's an easy flexible soup to use up whatever vegetables that you may have on hand or to reacquaint yourself with some classics. An abundant bowl with a wee bit of spiciness for added warmth.  

Vegetable Soup

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Serves 6 to 8 

2 tablespoons olive oil

1 medium yellow onion, diced

1 teaspoon salt

1 teaspoon ground pepper

1 carrot, diced

1 small - medium sweet potato, diced

5 garlic cloves, crushed

2 cans (2 x 398 ml) fire roasted diced tomatoes

3 teaspoons Scarborough Fair or Herbs de Provence or 2 teaspoons dried oregano, 1 teaspoon dried rosemary and 1 tablespoon dried thyme - you may use fresh herbs

1/2 teaspoon crush red pepper flakes

8 cups (2 x 946 ml) low sodium vegetable broth

3 bay leaves

1 small pint (284 g) cherry tomatoes

1 cup green beans, fresh or frozen, chopped

1 medium zucchini, diced

1 can (398 ml) chickpeas, drained and rinsed

4 tablespoons white wine vinegar

1 1/2 cups chopped kale, fresh or frozen

Prep or chop vegetables according to recipe. Set them aside. 

Using a large Dutch Oven, heat the olive oil over medium heat. Add the onion, salt and pepper and cook for 8 minutes, stirring occasionally. Add the diced carrot and diced sweet potato and crushed garlic, stir and cook 2 minutes more.

Add the canned tomatoes, Scarborough Fair herb seasoning, or whichever seasoning and herbs you are using, and the red pepper flakes. Stir in the broth and bay leaves and bring to a boil. Once boiling reduce the heat to a simmer and cook covered for 20 minutes.

Add and stir in the cherry tomatoes, chopped green beans, diced zucchini, and chickpeas. Cover and cook for 10 to 15 minutes or until the green beans are tender.

Stir in the white wine vinegar, then add the chopped kale and cook for 5 minutes more or until the kale is soft and wilted. Season according to your taste. Serve.  

Pumpkin Raisin Fruit Loaf

 

A golden amber spiced loaf that is moist and rich. A definite winter warmer in every slice and depending on which mix of spices you use and dried fruit you add, it will have a wonderful abundant seasonal flavour.  

Pumpkin Raisin Fruit Loaf

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makes 1 loaf

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon English mixed spice

1 teaspoon Pumpkin Pie spice

3/4 teaspoon salt

1/2 cup golden raisins

1/2 cup Italian mixed peel or any citrus candied peel

2 large eggs, room temperature

1/2 cup white sugar

3/4 cup dark brown sugar, packed

1 can (398 ml) pumpkin purée

1/2 cup light olive oil

1/4 cup milk or orange juice

walnut pieces or pumpkin seeds for sprinkling on top, optional 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.

In a large bowl combine the flour, baking soda, spices and salt. Whisk together and then add the raisins and Italian mixed peel. Stir to combine.   

In another bowl whisk the eggs, white sugar and brown sugar together until combine. Then whisk in the pumpkin purée, olive oil and milk or orange juice, which ever you are using, until incorporated and smooth. Pour into the flour mixture and gently stir together until just combined. Do not over mix. 

Pour or spoon the batter into the prepared loaf tin. Sprinkle walnut pieces or pumpkin seeds, if you are using, over the top.   

Bake for about 60 minutes, or until a toothpick inserted into the centre comes out clean, a few moist crumbs will be fine, checking halfway through baking time and covering the top with aluminum foil if you notice the top browning too quickly. 

Allow the loaf to cool completely in the tin on a wire rack before carefully removing to slice and serve. 

Notes: if you cannot find any English mixed spice just use 2 teaspoons pumpkin pie spice. You can also mix together your own spice blend of ground cinnamon, ginger, nutmeg, all spice and or cardamom. You may also add some grated orange zest to the batter.  

Simple Beef Stew

 

I have made an oven beef stew to which I stand by and that is my go to recipe even with its three hour cooking time however this stovetop recipe just may curb that. A satisfying, simple and abundantly delicious meal that is hearty and rustic. And if you are feeling a bit adventurous, you may substitute the potatoes for sweet potatoes and pop in a few plump cherry tomatoes for added richness. 

Simple Beef Stew

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Serves 6 - 8

3 tablespoons olive oil, divided

2 medium yellow onions, diced

5 large carrots, peeled and cut into rustic chunks

1 pound small Yukon gold potatoes 

5 - 8 cloves of garlic, peeled and minced

2 1/2 teaspoons salt, divided

1 1/2 teaspoons freshly ground black pepper, divided

4 pounds beef sirloin tips, cut into 1 - inch pieces

1/4 cup unbleached all purpose flour, divided

2 tablespoons Worcestershire sauce

2 cups beef broth

2 cups water

2 bay leaves

1 - 2 teaspoon dried thyme

Heat a large Dutch oven or stock pot with 2 tablespoons of the olive oil over medium heat. Add the onions and carrots to the pot and cook for 5 to 7 minutes. Next, add the potatoes and garlic and continue to cook all of the vegetables for 10 minutes more, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Next add the last bit of the oil and let it heat up a bit. While the pan heats up, season the beef with the remaining salt, pepper, and 2 tablespoons of the flour and shake off any excess. Place the meat into the hot pan and sear it quickly for about 1 to 2 minutes, then sprinkle the remaining flour over the meat and veggies and mix well while cooking for an additional 1 minute.

Add the Worcestershire sauce and beef broth to the pot and scrape the bottom of the pot to loosen any bits from the bottom. Add the water, bay leaves and dried thyme and bring the stew up to a boil. Once boiling, turn the heat down and simmer for 10 minutes until the vegetables are, when pierced with a fork, tender. Taste the stew for seasoning and adjust as necessary. Ladle portions in smaller bowls and serve warm with a buttery Scotch Bap bun or thick slices of crusty bread.

 

Honey Shortbread

 

Not only do I make these for World Bee Day, I do make these during the summer months and colder months as well. With a sprinkling of dreamy lavender sugar these buttery golden biscuits are ideal for balmy sunny days. 

Honey Shortbread

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1 cup (225 g / 8 oz) butter, softened

1/3 (80 ml / 3 fl. oz) cup runny honey

1  (5 ml) teaspoon vanilla

1 3/4 cups (225 g / 8 oz) unbleached all purpose flour

1 cup (100 g / 4 oz) finely ground almonds

lavender sugar or fine caster sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour and almonds and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. 

4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with lavender sugar, allow to cool completely.  

   

Leftovers #61 ~ Spicy Peanut Butter Noodles

 

I can't take full credit for this. My leftovers were inspired by Nigella Lawson's Creamy Dreamy Peanut Butter Pasta recipe. After foraging around the kitchen for lunch, I found some leftover stir-fry noodles, green onion and carrots... instantaneously I remembered watching Nigella's video recipe, although not committed to memory, I did recall some key ingredients and instead went with what I had, peanut butter, soy sauce, crushed dried chili flakes, green onions, carrots and leftover noodles.

Adding some oil to a frypan over medium heat I tossed the noodles to warm them up. I quickly sliced the green onions and grated the carrot. In a bowl I added about 2 to 3 tablespoons of peanut butter, smooth or crunchy, doesn't matter, and 1 to 2  teaspoons of low sodium soy sauce, stirred together then poured it over the noodles in the frypan. Added the green onions and carrot, sprinkled with crushed chili flakes, adjust according to your level of spiciness, and using tongs to toss and coat. Throughly mixing everything together and ensuring the sauce and vegetables are heated through. I found this incredibly tasty, substantial and moreish! The crushed chili flakes gave it a delicate spicy kick and as the noodles cooled they got more sticky however still very edible; I possibly need to tweak the sauce ingredients. 

I would still like to try Nigella's recipe as it uses spinach.. for not following a recipe and being inspired by one, this was delicious and quick and an excellent way to use leftovers!   

Curried Fruit Bake

This is a fantastic way to use canned and frozen fruit that absolutely tantalizes the senses with such a warm aroma and captures the eye with a beautiful autumnal colour. Served on its own or over ice cream this truly hits the spot and is a dessert I simply can't get enough of. Fruit may be changed or added and the curry flavour may easily be made more mild or strong, depending on your preference. 

Curried Fruit Bake 

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1 x 398ml (14oz) canned peach halves, drained and juice reserved

1x 398ml (14oz) canned pear halves, drained

1 x 398ml (14oz) canned apricot halves, drained

1 cup frozen cranberries, thawed

Reserved peach juice

1 cup dark brown sugar, packed

1 1/2 teaspoons curry powder

pinch of salt 

Preheat oven to 350ºF (170ºC).

Arrange the peaches, pears, apricots and cranberries in an ungreased shallow baking dish.

Pour the reserved peach juice in a bowl. Add the brown sugar, curry powder and salt. Stir to combine and pour over the fruit. Bake in the preheated oven for about 25 to 30 minutes or until hot. Sprinkle lightly with cinnamon before serving.

The Green Man

 

It is said that seeing a robin during winter was a sign that the Oak King and summer would return. The robin is associated with the Oak King and the wren associated with the Holly King. Both the robin and the wren can be seen during the winter and summer months, it's a sign of the Oak Kings reign however it is also a reminder that the Holly King is never far away.

In Celtic myth and legend the Oak King is comparable to the Green Man, a legendary being who is a symbol of rebirth. The Green Man like the Oak King was seen as a figure of fertility and is most commonly depicted as having a face made from sprouting oak leaves whereas the Holly King is depicted as having a face made from sprouting holly leaves. Both are a symbol of seasonal renewal.  

It is believed that the Oak King and the Holly King are brothers and represent their reign and defeat over one another, twice a year, through transformation at the equinoxes, Spring and Autumn, with the Holly King ruling over the dark part of the year and the Oak King ruling over the light part of the year. 

Honey Cranberry Hazelnut Cookies

There came a time when I would make these cookies quite regularly over the holidays for my mum. She absolutely loved them and would request I make them for her often. I can understand why, they are a delightfully light semi-soft cookie with a sweet rich  taste. Throughout the years I have made different variations and this year I added them to my holiday baking, except with the addition of cranberries and hazelnuts. You can omit the cranberries and hazelnuts, if you wish, and add another nut or fruit which you may like or leave them out all together and opt for a more delicate straightforward biscuit. Either way, to me, these bring back fond memories and are extremely reminiscent of time and years gone by. 

Honey Cranberry Hazelnut Cookies

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1 cup butter, softened

1 cup dark brown sugar, packed

2 eggs

1/2 cup honey

1 teaspoon vanilla

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon British mixed spice

1/2 cup chopped dried cranberries

1/2 cup chopped hazelnuts

cinnamon sugar, to sprinkle on top

Preheat oven to 350ºF (180ºC).

Line a baking tray with baking parchment paper.

In a large bowl mix throughly together the butter, brown sugar and eggs. Stir in the honey and vanilla. 

In a medium bowl whisk together the flour, baking soda, British mixed spice, chopped cranberries and chopped hazelnuts. Add the flour mixture to the butter and honey mixture and blend together until you have a nice semi firm dough. Roll into balls and place on the prepared baking sheet. Using floured tines of a fork, gently press each dough ball. Sprinkle with Autumn sugar or cinnamon sugar. Bake for 10 to 12 minutes or until puffed up and set along the edges. Transfer cookies to a wire rack and allow to cool. Repeat until all the dough has been used up.  

Yule ~ Winter Solstice ~ Christmas ~ Irish Coffee Muffins

Yule - Winter Solstice - typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night). 

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. Other festivals or celebrations at this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). 

Making a batch of Irish Coffee Muffins is a marvellous way to celebrate Yule and Winter Solstice. Happy Yule, Winter Solstice, Holidays and Christmas to all! 

Irish Coffee Muffins

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2 cups unbleached all purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon British mixed spice

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted butter

1/2 cup of heavy cream, unwhipped

1/2 cup coffee liqueur

1/4 cup Irish whiskey

Preheat oven to 400ºF (200ºC) 

Line muffin tin cups with paper liners or silicone baking cups. 

In a large bowl sift together the flour, sugar, baking powder, British mixed spice and salt. 

Stir in the beaten egg, heavy cream, coffee liqueur and Irish whiskey until moistened. Fill the prepared muffin cups. Sprinkle the tops with cinnamon sugar. Bake in the preheated oven for 15 to 20 minutes or until done.

Sprinkle delicately with icing sugar before serving. 

Lentil Curry Soup

With minimal effort and in about thirty minutes you can enjoy a nourishing soup to see you through the most wintery of days. 

Lentil Curry Soup

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4 cups low sodium chicken broth

2 cups water

1 cup chopped onion

1 1/3 cups red lentils

1 carrot, peeled and chopped

2 tablespoons curry powder

1 teaspoon Garam masala

1/2 teaspoon thyme

salt and pepper, to taste

2 bay leaves

In a large stock pot combine all the ingredients.

Heat, stirring often until soup comes to a boil.

Cover and simmer for about 30 minutes, until vegetables are tender.

Red Velvet White Creme Chip Cookies

A festive chocolate lovers delight... red velvet cookies are just as joyous as red velvet cupcakes and are divine dipped in a tall cool glass of milk or a warm mountainous mug of hot chocolate.     

Red Velvet White Creme Chip Cookies 

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makes 3 dozen 

2 cups (500ml) unbleached all purpose flour

1/2 cup ( 125ml) cocoa powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1 cup (250ml) softened unsalted butter

3/4 cup (177ml) white sugar

1/2 cup (125ml) packed dark brown sugar

1 egg

2 teaspoons (10ml) vanilla 

1 teaspoon (5ml) red gel food colour

1 package of CHIPITS white creme chips

Preheat oven to 375ºF (190ºC). Line a cookie tray with parchment paper.

In a medium bowl stir together the flour, cocoa powder, baking soda and salt.

In a large bowl cream together the butter, white sugar and brown sugar. Add the egg, vanilla and red gel food colour and beat until well combined. Add the flour mixture, beating well. Stir in the package of white creme chips. Roll into tablespoon size balls and place on the prepared cookie tray. 

Bake for 7 to 9 minutes or until set. Transfer to wire rack and cool slightly.  

 

Red Lentil Stew

Spicy and full of flavour, stews are another winter meal that graces our table and has become a repetitive classic that's met with wide eyes and empty stomachs; soon to be full with such a delicious recipe as this. With a few simple ingredients you can create a wonderful hearty meal in under an hour and the savoury aroma as this simmers evokes an impatient hunger which will gladly be met with an empty bowl.  

Red Lentil Stew

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Serves 4 to 6

3 tablespoons olive oil

4 cloves of garlic, minced

1 medium yellow onion, diced

2 sweet potatoes, peeled and diced

1 carrot, peeled and diced

1 teaspoon salt

1/2 teaspoon dried red pepper flakes

1 can (28 - ounce) no salt diced tomatoes

1 teaspoon smoked paprika

1/2 teaspoon hot curry powder

1 cup red lentils

4 cups vegetable broth

2 cups water

freshly ground black pepper

juice of 1/2 lemon, to taste

Heat the olive oil in a large stockpot on medium heat. Add the garlic and diced onion to the pot and cook for 5 to 7 minutes. Next add the sweet potatoes and carrot and continue to cook all of the veggies for 5 to 7 minutes. Season the pot with the salt and red pepper flakes. 

Add the diced tomatoes to the pot and season with the paprika and hot curry powder. Add the red lentils, vegetable broth, and water, and bring the soup up to a rapid boil. Once the soup boils, lower the heat and continue to cook on a simmer for 10 to 15 minutes, until the lentils and vegetables are tender. Taste the stew for seasonings and adjust as necessary and according to taste. Serve warm with freshly ground pepper and a squeeze of lemon juice added to each bowl.  

Food Photo of the Day ~ Chilli Con Carne

 

One pot dinners are upon us and nothing beats a bowl full of chilli. The spicy heat stewed with tomatoes, meat and beans is a dinner classic in high demand during the cooler months at our house. Making chilli also means leftovers and those leftovers become spooned over jacket potatoes, a platter of hearty nachos, ladled out over homemade chips for poutine, quick lunches, a scoopable snacking dip for tortilla chips and other dinners.   

Sausage, Chard & Pasta Bake

Now is the time when casserole dishes get served wholeheartedly with comfort and care. Immersed with warmth and heaped on a plate or in a bowl, undoubtedly melts away the bitter coldness that is trying to settle in. Their wintery disposition plays a big part at our table over the following months. This is a winter warmer full of familiarity and flavour and if you can not find any Swiss chard it may be replace with spinach.  

Sausage, Chard & Pasta Bake

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16 ounces (500g) rigatoni pasta

3 tablespoons olive oil

5 cloves garlic, minced

1 medium onion, chopped

2 cups Swiss chard

1 sausage ring, sliced

1/2 teaspoon red pepper flakes

1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon black pepper

1 can tomato paste

1/2 cup Parmesan cheese, shredded 

Preheat oven to 450ºF (230ºC). 

Cook the pasta according to package directions, tender but not overcooked. Drain the pasta, return it to the pot, and toss with 1 tablespoon olive oil. This will help prevent the pasta from sticking together. 

In a sauté pan or fry pan, heat the remaining 2 tablespoon olive oil over medium heat. Add the minced garlic and chopped onion, cook for about 10 minutes or until the onions are translucent. Next add the Swiss chard and cook for 2 to 3 minutes, just to wilt the chard. Add the slices of sausage and season with the red pepper flakes, basil, salt and pepper. Cook for 5 to 7 minutes to slightly brown the sausage. Add the can of tomato paste and stir to combine and heat through. 

Add the sausage mixture to the pasta and toss everything to combine. Spoon the pasta into a 9 x 13 inch baking dish and place in the preheated oven. Bake uncovered for 10 minutes, then remove the dish from the oven and sprinkle it with shredded Parmesan cheese. 

Remembrance Cookies

 

I tend to make these Rosemary Remembrance cookies periodically between October 30th and December 31st; for Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day, Remembrance Sunday, Yule and also for remembering loved ones who are no longer with us. Serve them with fresh sprigs of rosemary, to symbolize remembrance, and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups icing sugar 

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore baking time may vary slightly.   

 

Apple Rosemary Cake

 

In many ways November is a month of remembrance for me... our family and us. Rosemary is for remembrance and in Celtic mythology, legend and folklore apples are not only an emblem of fruitfulness but at times immortality too. I tend to make this during the first few months of winter, when remembrance and missing those who are no long with us deepens, as the subtle sweetness with the comforting aroma of rosemary brings about all sorts of memories.  

Apple Rosemary Cake

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1 cup (2 sticks) butter, softened

3/4 cup white sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup honey

2 cored and chopped Ambrosia apples

3 tablespoons finely chopped fresh rosemary

2 cups unbleached all purpose flour

2 teaspoon baking powder

extra apples slices for the top

Preheat oven to 325ºF (170ºC). Lightly butter and flour a 3 lb. loaf tin and line the bottom with baking parchment paper.

In a medium bowl combine the flour and baking powder. Add in the finely chopped rosemary and stir together. 

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and stirring to incorporate after each. Stir in the vanilla extract and honey, then add the grated apples and stir together. 

Add the flour mixture, in three additions, to the butter and sugar mixture, stirring after each addition until the batter comes together nicely. The batter will be thick so spoon it as evenly as you can into the prepared loaf tin and using a butter knife smooth the top. Place thinly sliced apple slices or fresh rosemary sprigs on top to decorate. 

Bake in the preheated oven for 50 to 60 minutes or until done in the centre, checking with toothpick inserted into the centre. Allow the loaf to rest in the tin for 10 minutes, carefully remove from the tin, the parchment will help ease this, and transfer to a wire rack to cool.    

Bean & Bacon Stew

 

This mega hearty stew is substantially satisfying in every way and its smoky autumnal heartiness can carry you through those frosty wintry months as well. Paired with a crusty roll or a slice of seeded multigrain bread this is an instant mealtime hit. 

Bean and Bacon Stew

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2 tablespoon olive oil

1 pound low salt bacon, diced

5 cloves garlic, minced

1 medium yellow onion, diced

3 large carrots, diced small

3 stalks of celery, diced small

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoon tomato paste

1/2 cup flour

8 cups low sodium chicken broth

2 cans (15 oz, each) navy beans or great northern beans, drained

1 can (15oz) butter beans, drained 

2 bay leaves 

Place the olive oil in a large stockpot or Dutch oven and warm over medium heat, add the bacon and cook for 7 minutes or until the bacon crisps. Carefully remove the bacon from the pot and set aside to drain on a plate with paper towel, to absorb most of the grease. Do not remove the bacon fat from the pot. Add the garlic, onion, carrots and celery and season with the salt and pepper, cook for 10 minutes or until the vegetables are tender and onions translucent.

Add the tomato paste to the vegetable mixture, stir, and cook for 2 minutes. Sprinkle in the flour and cook for another 2 minutes, then gradually pour in the chicken stock all the while stirring to scrape up any bits from the bottom of the pot. Add the bacon back to the pot, then add the drained beans and the bay leaves and bring the stew to a boil. Once it boils, reduce the heat and simmer for 25 minutes. Taste and adjust the seasonings according to taste. Remove and discard the bay leaves before serving.     

Chinese Chews

Not much is know about this vintage recipe; which first appeared in an issue of Good Housekeeping in 1917 and it remains a mystery as to why these are called Chinese Chews. My only thought is that they possibly were made using Chinese dates, also known as Jujube. Traditionally made at Thanksgiving and Christmas, there are a few variations, replacing the nuts with pecans and adding coconut, apricots and ginger, and rolling pieces in icing sugar. Not overwhelmingly sweet, they have a seemingly rich texture and taste and are undeniably chewy. To give these a slight summery... tropical feel, I sprinkled shredded coconut on top before baking, resulting in a modest toasted coconut taste. 

Chinese Chews

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makes aprroximately 24 bars

 3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1 cup chopped dates

3/4 cup chopped walnuts

2 eggs

Icing sugar for dusting

Preheat oven to 350ºF (180ºC). Grease an 8 - inch square tin. Line the bottom with baking parchment. 

In a large bowl blend or sift together the flour, baking powder, salt and sugar.

Stir in the chopped dates and chopped walnuts.

In another bowl, beat the eggs until foamy then blend with the dry ingredients. Turn into the prepared tin. Bake in preheated oven for 25 to 30 minutes. Cool and cut into bars. Dust with icing sugar. 

Notes: you don't have to beat the eggs however beating the eggs rather than combining them creates a lighter, less dense texture. Also some versions of this recipes call for 3 eggs, if the mixture appears to dry by all means add another egg.