stroganoff for the win

the kids love seeding and harvest time because they know they will be getting desserts…  and I love making desserts…

this is carrot cake in cupcake form… in my mind easier for the farmers to handle

the key to cupcakes is to use an ice cream scoop and it is quick and easy

this is when I wish you could smell pictures…  so good…

the classic cream cheese icing with a hint of orange

and topped with candied carrot slices

because farmers love fancy looking cupcakes

Carrot Cake Cupcakes



  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 cup canola oil
  • 2 large eggs
  • 2 tbsp vanilla extract
  • 4 cups grated carrots
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped walnuts


  • 1 (8 oz) pkg of cream cheese, room temperature
  • 3/4 cup unsalted butter, room temperature
  • 1/4 cup maple syrup
  • 1 1/2 tsp vanilla
  • 1/4 tsp orange extract (optional)
  • 1/4 tsp salt
  • zest of one orange
  • 3 cups icing sugar
  • 2 tbsp whole milk (if needed to thin the frosting)


  • preheat oven to 350 degrees
  • line 2 cupcake pans with paper liners
  • in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves
  • in a mixing bowl, beat the sugars, oil, eggs and vanilla
  • add the carrots
  • add the flour mixture
  • fold in the walnuts and cranberries
  • divide the batter between the prepared cupcake pans
  • bake until a wooden pick inserted in the centre of a cupcake comes out clean, around 20-25 minutes
  • let cool completely
  • in a mixing bowl, beat the frosting and spread over the cooled cupcakes

for the salad I am a bit obsessed lately with roasted nuts with nutritional yeast on them… if you haven’t used nutritional yeast in your cooking yet, it is a delicious element to add to it… I have a friend that puts it on her popcorn!

the kids were not as into this nutty, garlicky, yeasty crunch as I was so perhaps it is an acquired taste…

using a microplane for the garlic is perfect for not overpowering this recipe

I used the bag of kale mixture from Costco for this salad and topped it with a delicious lemon juice vineagrete

Kale Walnut Salad

Roasted Walnuts
2 cups raw walnuts
2 large cloves garlic, grated on a Microplane
6 tsp nutritional yeast
6 tsp olive oil
1/2 tsp fine sea salt
Salad and Dressing
2 large bunches kale, stemmed (or one large Costco bag)
2 large cloves garlic, grated on a Microplane
1/2 tsp fine sea salt
ground black pepper
1/4 cup fresh lemon juice and zest
3 tbsp olive oil
1 tsp maple syrup
dried cranberries
goat cheese

to make the roasted walnuts, head oven to 300 degrees
chop the walnuts into small pieces
spread over a parchment lined baking sheet
toast in oven for 10 minutes
in a medium bowl, whisk garlic, nutritional yeast, olive oil and salt
add the walnuts and coat thoroughly
for the salad, finely chop the kale into thin strands
for the dressing, in a mason jar shake the garlic, salt, pepper, lemon juice and zest, oil and maple syrup
add to the kale and toss
serve the kale with roasted walnuts, dried cranberries and goat cheese

the farmer tells me that you can never go wrong with stroganoff… so I winged it a bit and made an Instant Pot version of beef stroganoff

I saluted some onions, carrots and celery… then I added the frozen (yes frozen!) beef roast with some dijon mustard, tomato paste, mushrooms and homemade beef broth

because the beef was frozen I set the timer for 80 minutes…  if it wasn’t frozen I would have gone with 60 minutes…  I set the beef aside to slice and strained the mushroom mixture…

on saute mode, I melted some butter and added flour… then I added some cream milk and sour cream, placing the beef and mushroom mixture back into the pot… you can add more sour cream or broth or milk depending on how you like your sauce to look

serving it over egg noodles and you have a classic meal to the field dish!

Instant Pot Beef Roast Stroganoff


  • 2 lb beef blade roast
  • 2 tsp kosher salt
  • freshly ground black pepper
  • 2 tbsp canola oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 2 tsp Italian seasoning
  • 1/4 cup dijon mustard
  • 1 small can tomato paste
  • 1 cup beef stock
  • 2 lb button mushrooms, sliced
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 cup whole milk or cream
  • 1/2 cup sour cream (or more to taste)
  • 1 bunch green onions, chopped
  • egg noodles


  • set the Instant Pot to saute and allow to preheat for 4-5 minutes
  • season the beef with salt and pepper
  • add the canola oil to the pot and then add the beef
  • sear for 3-5 minutes on each side and then set aside
  • add the onion, carrot, celery and italian seasoning and state for 4-5 minutes
  • stir in the mustard and tomatoe paste
  • create space for the beef in the middle and add
  • add the mushroom and beef stock
  • set the machine for 60 minutes
  • when done, remove beef and slice into bite portions
  • strain the mushrooms and veggies
  • on saute, add the butter and flour
  • whisk and then add the milk
  • add the sour cream (more or less depending on how much sauce you need)
  • add the mushrooms and beef back to it and season with salt and pepper
  • serve over egg noodles with green onions sprinkled on it

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