yesterday the young-ins were home from school due to something called labour day… which strikes me as odd due to the fact we’ve had an entire summer off…  and now you are making me look after my own children for something called labour day???

so, I put them to work… in honour of the day…  and we picked two rows of corn from the garden… and got over 120 cobs I figure!  just crazy this year due to the insane rain we’ve had…

my middle son made up a song as he did it… something to do with he likes sausage more than corn…  drove me nuts… but I knew that was his game plan to get out of working so I tried to block him out and not let him win the battle…

he won the battle… Sienna and I finished the job…

after getting a few cobs of corn back in the suppers sent out to the farmers I decided that driving giant machinery whilst eating a cob of corn might be tricky so I’m doing the work for them now and cutting the kernels off the cob…

what I really should do to help them out is throw the entire meal into my Vitamix and wa-la…  dinner in a smoothie!

creamed garden corn

Ingredients:

  • @ 40 cobs corn, kernels cut off into a bowl to use
  • 1 cup butter
  • 1 pint half/half cream
  • 2 tsp kosher salt
  • 1/4 cup sugar

Directions:

  • cut the kernels off the corn cobs
  • put kernels in a large roasting pan, add butter, cream, salt and sugar
  • bake covered at 350 degrees for 90 minutes, stirring once
  • allow to cool and store in ziplock bags in freezer for future use or serve immediately

the kids were very excited to eat this… and I have 12 bags in the freezer for our family for the winter now!

now that labour day is done and I can get my kids back to school, the dogs and I took a little run this morning…

I have to stick to the dirt roads as there is an abnormal amount of heavy machinery traffic on the grid roads… and this lovely dog Lacy tends to stand in the middle of road when a sprayer or combine or grain truck comes rolling by…

almost like she’s deaf… or blind… or stupid…

but dirt roads have better scenery anyways…

and the smell of wet leaves on the ground this morning mixed with the breeze blowing through the barley and durum made for a blissful run…

fall is my favourite time of year… maybe…

I was able to steal some rhubarb from the farmers cousin’s place… which used to be his grandparents rhubarb…  and I do this every harvest because rhubarb might be my favourite ingredient ever…

I know what you are thinking… just transplant it already…

I feel like that would take some of my excitement over getting the rhubarb away… and thus make me not enjoy it as much as I do now…

I was planning on making Grandma Swan’s rhubarb cream pie but upon discussion at the local grocery store with the owners of how to go about making a great rhubarb pie I changed my plans and went with a recipe that was told to me as I was paying for my baking supplies…

I might not have remembered well enough and overfilled my pies a touch, but made the adjustments for the recipe I’m posting with this…

so go ahead and try it out…  my kids ate it like they had never ate pie before…

thank you Pat and Craig from P&C Foods!

rhubarb sour cream pie

Ingredients:

  • 1 9” pie shell, chilled
  • 4 cups chopped rhubarb
  • 1 egg
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 1/3 cup flour
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/8 cup butter

Directions:

  • place rhubarb in the unbaked pie shell
  • whisk egg, sugar, sour cream and flour together
  • pour over the rhubarb
  • crumble the flour, brown sugar and butter together
  • spread over the pie
  • bake at 425 degrees for 15 minutes
  • continue to bake at 350 degrees for 40-50 minutes
  • allow at least an hour to cool before you serve

easiest salad to make ever… I don’t like it… but seems like there are those out there that do… and it’s better than just sending spinach…

spinach strawberry salad

Ingredients:

  • 16 oz bag of spinach
  • 4 lbs strawberries, washed and sliced
  • 1 1/2 cups slivered almonds
  • 1/4 cup sugar
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1/4 tsp worcestershire sauce
  • 1/4 tsp paprika
  • 1/2 cup canola oil
  • 1/4 cup apple cider vinegar

Directions:

  • place spinach (if too much take some out) and strawberries and almonds in a very large bowl
  • shake the dressing ingredients until well combined
  • pour over salad and serve

I’ve put this recipe for naan bread on before and I still love it… it’s no Opa but if you can’t buy their pitas… make this…

homemade naan bread

Ingredients

– 2 tbsp sugar

– 1/2 cup hot water (not boiling)

– 1 1/2 tsp active dry yeast

– 4 cups all purpose flour

– 4 cups whole wheat pastry flour

– 1 tsp kosher salt

– 3 tsp baking powder

– 2 tsp baking soda

– 1 1/2 cups warm milk

– 2 cup greek yogurt, room temperature

– melted butter for brushing

– fresh cilantro for garnish

Directions

– dissolve the sugar in the water and add the yeast in a large measuring bowl… let sit for 10 minutes

– in a mixing bowl, add flour, salt,  baking soda and baking powder

– add the warm milk and yogurt to the yeast mixture

– pour the wet ingredients into the dry and begin mixing together gently

– use your hands to finish mixing it together

– it should be sticky but should be able to form a ball

– cover with a damp tea towel and let rise 1 hour in a warm place

– when ready to use divide it into 2 and divide those two sections into 8 each… keep these balls covered with a damp tea towel

– roll the ball into an oval shape, about 6 inches long and 1/4 inch thick

– brush the dough with butter and place in a frying pan on med/high heat and cover with a lid for 1 minute or until you see bubbles begin to form

– flip and cook for 1-2 minutes more until it looks toasted

– brush with a little bit more butter and sprinkle with kosher salt and cilantro

– place in a 9×13 tea towel lined dish and cover with a tea towel until you have completed cooking all of them

now the butter chicken… which is always a hit around this house…

my advice, if you are are planning on doing this entire meal, go to costco and buy their three pack of greek yogurt…  you’ll thank me…  over and over and over again…

crockpot butter chicken

Ingredients:

  • 7 chicken breasts, thawed and cut into chunks
  • 2 cups onions, minced
  • 1 (14 oz or 398 mL) can coconut milk
  • 1/2 cup greek yogurt
  • 1/4 cup half/half cream
  • 1 (5.5 oz) can tomato paste
  • 6 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 2 tsp mild curry powder
  • 2 tsp garam marsala
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp kosher salt

Directions:

  • in a large measuring bowl, mix together coconut milk, greek yogurt and cream
  • add tomato sauce and whisk
  • add garlic, ginger and spices and whisk
  • spray the inside of your crockpot with a cooking spray
  • add the onion to the bowl and then the chicken
  • pour the coconut milk mixture over
  • cook on low for 4-6 hours
  • try to stir at least once during the cooking to break up the chicken
  • season with salt and pepper as necessary
  • serve over white rice and with a piece of warm Naan bread