crockpot butter chicken, homemade naan bread, creamed garden corn, spinach strawberry salad and rhubarb sour cream pie 

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

 

seeding meal #7

the boys had to help me get the meal out yesterday… life was busy and I was not home during the crucial hours of 3:30 – 5:30 pm…  but I had laid out the ingredients and had instructed both boys on what their role would be in this process…

a few concerns I had…  Ethan got his phone out an recorded me word-for-word like a reporter… unbeknownst to me… and I rambled… and paused…  pretty sure he is just going to use that audio for something to embarrass me with at a later point…

Brandon, my 14 year old, grabbed two Cutco knives and started singing ‘everybody was Kung Fu fighting’…  (might I add that I believe there should be more parenting books written to guide one through the murky waters of adolescent boys?)

Ethan, upon seeing that chicken was on the menu, countered with his own little jingle that only had one word ‘salmonella… salm, salm-onella’ (more of a rap really)

seeing that they had dinner prep firmly under control, I headed out to pick up my daughter and couldn’t wait to get home to see the progress they had made…

I had made this Naan bread earlier and it was ready to go…  this might have been a bit complicated for the boys, even though they did keep reminding me that they are learning all this ‘cooking stuff’ at school…

homemade greek yogurt Naan bread

– 2 tbsp sugar

– 1/2 cup warm water

– 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 whole milk

– 2 cups greek yogurt, room temperature

– melted butter, for brushing

– fresh cilantro, chopped and for garnishing

– sea salt flakes for seasoning

Directions:

– dissolve sugar in the water and add the yeast in a large measuring bowl

– let sit for 10 minuts

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

– add the warm milk and yogurt to the yeast mixture and mix on low speed with paddle attachment

– add the dry ingredients and mix with paddle attachment on medium speed until combined

– turn out onto counter and form into a ball

– place in a greased bowl and cover with tea towel for 1 hour to rise

– when ready, divide into two and then divide those two sections each into 8

– roll each of these into balls and keep covered with a warm, 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 looks toasted

– brush with a bit more butter and sprinkle with sea salt flakes and cilantro to serve

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

steph curried chicken and vegetable pan roast

Ingredients:

  • 2 lbs butternut squash, cut into 1 inch cubes
  • 1 1/2 lbs Brussels sprouts, halved
  • 2 large red onions, cut into thin wedges
  • 1/2 cup canola oil
  • salt and pepper
  • 1 cup plain greek yogurt
  • 2 tbsp minced fresh ginger
  • 4 large garlic cloves, minced
  • 1 tbsp mild curry powder
  • 4 lbs skinless, boneless chicken thighs

Directions:

  • preheat oven to 450
  • in a large bowl, toss brussels sprouts, onion and squash
  • turn out onto a parchment lined baking sheet (or two baking sheets if necessary) and season with salt and pepper
  • combine yogurt, ginger, garlic and curry powder
  • add chicken and coat
  • in a 9×13 pan, pour chicken into
  • place chicken in oven and roast for 20-25 minutes or until cooked through
  • place vegetable in oven and roast for 15 minutes or until soft
  • serve over white rice and with a slice of Naan bread

all that hard work at school paid off with these finally chopped vegetables!  maybe there is still hope for this 14 year old after all…

the kids also believe that any dish containing curry is simply my ode to Steph Curry… I overheard Ethan talking to Sienna as we were packing up the suppers and she said, ‘ya, it’s Steph Curry chicken night I think’…

now to the sheet cake that the farmer claimed was his favourite dessert through all of seeding thus far…  in the defence of other desserts made, he is sleep deprived and if you asked him to name a single other dessert he has had, I believe he would not be able to…

chocolate coconut macaroon sheet cake

Ingredients:

Cake:

  • unsalted butter, room temperature, for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 1 1/2 cup all purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup warm, strong coffee
  • 3 tbsp canola oil
  • 1 tsp vanilla

Macaroon Topping:

  • 3/4 cup unsalted butter
  • 2 cups icing sugar
  • 6 tbsp cocoa powder
  • 3 cups unsweetened shredded coconut
  • 2/3 cup warm, strong coffee
  • 1 tsp vanillla
  • whipping cream
  • strawberries

Directions:

  • preheat oven to 350
  • butter a 9×13 pan, line 2 sides and bottom with parchment paper, butter again and dust with cocoa powder
  • whisk in a large bowl, cocoa powder, flour, sugar, baking soda, baking powder and salt
  • in a mixer, add eggs and buttermilk and mix on medium speed till combined
  • add buttermilk, coffee and vanilla
  • add dry ingredients and combine until well incorporated
  • pour into the baking dish
  • bake for 35 minutes or until wooden toothpick comes out clean
  • set pan on a wire rack to cool
  • in a saucepan, add butter and melt
  • mix together the icing sugar, cocoa powder and coconut
  • add to the melted butter and add vanilla
  • stir until well combined and take off heat
  • when cake has slightly cooled, pour the coconut mixture over it and smooth out evenly
  • when it comes time to cut the cake, lift out gently with the parchment paper and transfer to a cutting board
  • cut 12 for large pieces or 16 for regular pieces
  • serve with whipped cream and strawberries if you so choose

meal to the field #2

when I took this meal my kid’s were still at home on summer holidays… which means two things… I can make them work for me but I also have to put up with them… toss up… 

let us begin with the layered salad… in my mind it is the best salad to take out to the men because it keeps so well and resists the urge to get soggy… and it has bacon…

Layered Salad

Ingredients

For the Salad:

– 2 heads Romain Lettuce

– 1 small box of baby Spinach

– 12 whole hard boiled eggs, chopped

– kosher salt and ground pepper to taste

– 1 10 oz bag frozen peas

– 2 cans water chestnuts, sliced (227 mL cans)

– 4 whole tomatoes, chopped

– 1 bunch green onions, thinly sliced (green and white parts)

– 1/2 block cheddar cheese, grated (300 g)

– 2 packages thick cut bacon, cooked and chopped

For the Dressing:

– 1 cup Mayonnaise

– 1 cup Sour Cream

– 2 tbsp sugar

– 1 tsp dried dill

Directions

– in each container you are doing, layer the ingredients in the order they appear, but put the dressing layer in the middle so it does not stick to the lid of the container

– put them in the fridge until ready to pack suppers up

next up is Homemade Naan Bread…  and it is a bit time consuming to make up but if you have the time it is so much more delicious homemade than bought… and not a difficult dough to work with…

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

the Teriyaki Chicken is shown with rice and no bean spouts because I live in the middle of no-where and sometimes can’t get the ingredients I envision for my meals…  seriously in the middle of no-where…  I’m nestled in between two towns and neither of them have a paved street… there was one summer where the kid’s and I got all excited because we thought they were paving main street in the one town… only to find out they were just ‘oiling’ it down to keep the dust at bay (and because there is so much oil around here we can afford to just spread oil over anything we feel like spreading it over)

Teriyaki Chicken with Peppers, Bok Choy, Green Onions & Bean Sprouts on Udon Noodles

Ingredients

– 12 Teriyaki Chicken Breast, unthawed and sliced

– 1/4 cup olive oil

– 2 Green Peppers, sliced

– 2 Red Peppers, sliced

– 2 Yellow or Orange Peppers, sliced

– 2 Red Onions, sliced

– 2 bags of Bok Choy, bottomed removed and sliced

– 1 bunch Green Onions, sliced (include white and green parts)

– 1 pound Bean Sprouts

– 2 jars VH Japanese Teriyaki Sauce (355 mL)

– 3 packages of Udon Noodles

– 4-6 limes

Directions

– in a large frying pan on med/high heat, fry up chicken in batches

– fry up the peppers, onions and bok choy

– combine chicken and veggies until they are coated together with sauce

– in boiling water, add Udon noodles and cook until just done

– in each dish place noodles, chicken/veggie mixture and then green onions and bean sprouts

– add a wedge of lime to each dish and serve

and here is the best birthday cake you will ever get on your birthday… ever…  the farmer I feed has a Grandmother that is the best cook I have ever seen… live… not including on tv…  and she would buy German Chocolate when she went to Phoenix because we can’t get it in Canada and freeze it just for when she would make this cake…  American’s don’t know how sweet they have it being able to buy german chocolate any old day of the week they want to… I had to use milk chocolate just because I didn’t have any of the imported german chocolate in my freezer… but I am going to get my hands on some…

Grandma Swan's German Chocolate Cake

Ingredients

For the Cake:

– 4 oz pkg Baker’s German chocolate

– 1/2 cup boiling water

– 1 cup butter

– 2 cups sugar

– 4 eggs, separated and at room temperature

– 1 tsp vanilla extract

– 2 1/4 cups all purpose flour

– 1 tsp baking soda

– 1/2 tsp kosher salt

– 1 cup buttermilk

For the Coconut Pecan Frosting:

– 12 ounce can evaporated milk

– 1 1/2 cups sugar

– 4 slight beaten egg yolks, room temperature

– 3/4 cup butter

– 1 1/2 tsp vanilla

– 2 cups unsweetened coconut

– 1 1/2 cups chopped pecans

Directions

– melt chocolate in water and cool

– beat butter and sugar, then add egg yolks

– stir in vanilla and chocolate

– mix the flour, baking soda and salt together

– add dry ingredients and buttermilk to the sugar mixture

– set aside

– whisk egg whites until stiff peaks form and fold into the batter

– pour into three 9 inch layer pans lined on the bottom with waxed paper

– bake at 350 degree oven for 30 minutes

– cool for 15 min on wire racks

– for the frosting, combine the evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan on medium heat

– remove from the heat and stir in the coconut and pecans

– when cool spread between the cake layers and around the cake to serve