goose for dinner

goose hunting… the farmer has been up at 5 am a few mornings this week to head out and hide in this little shelter and attempt to shoot the poor geese flying overhead…

a rule we have around here is that you must eat what you shoot… so I used my father-in-law’s recipe for what to do with goose breast… how do you cook goose?

“cut the breasts into little strips…  coat in shake-and-bake (I used almond flour with Italian seasoning)…  wrap bacon around it and toss in the oven…”

 as I delivered suppers out tonight and was so excited for them to partake, I was told then end of the recipe…

“take them out of the oven… throw out the goose and eat the bacon“…  apparently goose meat is not loved by many…  I drove away hoping someone enjoyed it….

begs the question – if it tastes so awful, why do I have American hunters knocking on my door every night to see if they can hunt on our land?

I am now going to ask these hunters why they are shooting the geese in the first place… are they just salivating over eating it or are they worried about the goose population?

 if the goose wrapped in bacon was a no-go they at least would enjoy some fluffy potato mounds…

*** side note: I just love this Tupperware egg yolk separator… I tend to not have many kitchen gadgets but this is one that I use on the regular***

only issue with my potato mounds and bacon wrapped goose breast was oven space…  I’ve jealously seen kitchens with two ovens – always wondering how much those two ovens are put to work…

scooped whipped potatoes

Ingredients:
2 1/2 lbs (around 10 medium) Yukon Gold potatoes, peeled and cut into 1” pieces
salt and pepper
1/4 cup cold, unsalted butter
3 large egg yolks
1/2 cup heavy cream

Directions:
in a large pot, cover potatoes with cold salted water by 2 inches
bring to a boil… reduce to rapid simmer and cook till tender, around 15 minutes
drain
let sit 5 minutes
in the bowl of a standing mixer add the potatoes, butter, 2 egg yolks and heavy cream
whip until combined, adding more cream if needed
preheat oven to 450 degrees
line a baking sheet with parchment paper
scoop potatoes onto the sheet
freeze until firm (around 15 minutes)
whisk together the remaining egg yolk and 2 tsp of heavy cream
brush the potatoes and bake until golden – around 15 minutes

classic layered salad…  it is just one of my favourite ‘throw back’ salads…  according to the farmer’s grandma’s cookbook, there was a time where you had two options for salads… one involved jello and one involved mayonnaise

layered lettuce salad

Ingredients:

  • 1 head lettuce, chopped
  • 1/2 cup chopped green onions
  • 1 cup chopped celery
  • 1 can water chestnuts, drained and sliced
  • 2 cups frozen peas
  • 1 cup chickpeas, strained and rinsed
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 2 tsp sugar
  • 1 tsp seasoning salt
  • 1/4 tsp garlic powder

Directions:

  • layer the first 6 ingredients
  • mix up the dressing ingredients and smooth over the top
  • when ready to serve you can either mix it up or if you are taking it to the field just leave it layered

chickpeas was a new addition to the recipe and I have to say – it was delicious…   I wonder if I can throw some chickpeas in jello and call it a day?

cheesecake…  ahhhh…  a great dessert to include in a meal that you aren’t sure if everyone will enjoy…  because if they didn’t eat the goose, they at least can fill up on cheesecake…

this is a layered cheesecake – with carrot cake on the bottom and cheesecake on the top… it is a great idea to whip this up in the evening – as I did – and then pop in the fridge overnight and put the toppings on the next day to serve…

this cheesecake couldn’t have been easier to assemble…  I set everything out in the afternoon to get it to room temperature and then after taking out suppers I was able to quickly assemble it in the evening… with enough time left to watch some Netflix with my daughter…  what is good for the goose is good for the gander… am I right?  (I was just trying to use that saying because it had goose in it but I really don’t think I used it properly)

in order to get the perfect size for my containers, I came up with this method to cut the cheesecake…

carrot cake cheesecake

Ingredients:

For the Cheesecake:

  • 24 oz (3 packages) cream cheese, at room temp
  • 3/4 cup packed brown sugar
  • 3 large eggs, at room temp
  • 6 tbsp heavy whipping cream, at room temp
  • 1 tsp vanilla
  • 1 tsp cinnamon

For the Carrot Cake:

  • 1/2 cup unsalted butter, barely melted
  • 2 large eggs, at room temp
  • 1 cup sugar
  • 3/4 tsp vanilla
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups finely grated carrots

For the Topping:

  • 2 oz cream cheese, at room temp
  • 2 tbsp unsalted butter, at room temp
  • 1 cup icing sugar
  • 1/4 cup heaving whipping cream
  • 1 tsp vanilla
  • 1/2 cup chopped pecans

Directions:

  • preheat oven to 350 degrees
  • wrap the exterior of a 9” springform pan in a sheet of foil – lightly grease and set aside
  • in a large bowl of a standing mixer, cream the cream cheese with a paddle attachment
  • add the remaining cheescake ingredients and cream until no lumps
  • scoop into a bowl and set aside
  • in the same standing mixer, combine the carrot cake ingredients
  • in the springform pan, pour the carrot cake batter down first, flatten and then pour the cream cheese mixture – do not combine the two
  • bake for around 1hour
  • if the cake is already dark by 35 minutes, gently cover with tin foil
  • the cheesecake is done when the centre appears to be set
  • let the cake cool completely (I do this overnight in the fridge, covering with plastic wrap)
  • before serving, mix up the topping and smooth over the cheesecake
  • garnish with pecans and serve

oh… and to finish things off just a little photo of my two favourite quarterbacks ever…

meatloaf & potatoes

“modern love is the enterprise that everyone wants to be a part of, yet there’s a fifty percent divorce rate in round one and a sixty-five percent divorce rate in round two.” (Esther Perel)

I was sick of listening to my normal podcasts that deal with running and vulnerability…  so I ventured out of my comfort zone to listen to some discussing relationships… and I was not disappointed…  if you have not heard of Esther Perel – give her a quick YouTube  – and you will be intrigued to say the least…

“it’s our imagination that’s responsible for love, not the other person” (Esther Perel) … this is what I was listening to while peeling potatoes… full disclosure – I was imagining I was in prison and assigned to peel potatoes…  not even a normal prison – I was imagining I was in the prison that the Apple Dumpling Gang were in… I’m assuming she wants me to imagine something better than prison to keep love alive…

the farmer and I are approaching our 20th wedding anniversary this December… I can distinctly remember 21 years ago thinking to myself – ‘there is nooooooo way I can actually be in love with him and desire him for longer than a year – tops” 

I thought this even though I had great examples of long lasting love in my life, mainly in the form of my parents… I still had a nagging feeling they might be faking it because they knew they had to stay married…  I was under the impression everyone had their fun days while dating and then thought that wasn’t sustainable so they got married and signed the contract and became business partners and had children…

for instance – the farmer knew full well that he needed himself a wife and that is why he went to College – sure, he played hockey and took classes he has no memory of… but the main focus was ‘wife-hunting’…  business transaction… he needed help on the farm…  it was either College or an ad in the Western Producer…

“For erotically intelligent couples (her words not mine – but I plan on using this term in front of my children), love is a vessel that contains both security and adventure, and commitment offers one of the great luxuries in life: time. Marriage is not the end of romance, it is the beginning. They know that they have years in which to deepen their connection, to experiment, to regress, and even to fail. They see their relationship as something alive and ongoing, not a fate.  It’s a story that they are writing together, one with many chapters, and neither partner knows how it will end.  There’s always a place they haven’t gone yet, always something about the other still to be discovered.”  (Esther Perel)

quinoa cabbage salad

Ingredients:
Salad:
– 1 cup quinoa, cooked
– 2 cups grated carrots
– 2 cups spiralized purple cabbage
– 3 green onions, sliced
– 1 cup packed mint leaves, chopped
– 1 cup packed basil leaves, chopped (optional)
– 1 jalapeno, seeds removed, minced
– 1 cup roasted peanuts, chopped
Dressing:
– 1/2 cup olive oil
– 1/3 cup fresh lime juice (2-3 limes)
– lime zest from one lime
– 2 tbsp soy sauce
– 2 tbsp maple syrup
– 1 tbsp fish sauce

Directions:
– cook quinoa (1 1/2 cups water with 1 cup quinoa, bring to boil, turn heat to low and cook, covered, for 15 minutes)
– in a glass jar, mix and shake dressing ingredients
– in a large bowl, add all of the salad ingredients except for the peanuts
– add the dressing and toss
– sprinkle the peanuts on top to serve
– this salad stays fresh in the fridge for a few days

her ideas on the luxury of time and how imagination in a long relationship/marriage is the key really had me thinking… as I was peeling potatoes and slicing onions…

in the course of the 20 years so far with the farmer it has felt like we have had perhaps two or more marriages…  with the same person… we are so different now than when we started…

Instant Pot Whipped Potatoes

Ingredients:

– 5 lbs red-skinned potatoes, peeled and cut into even sizes

– 1-2 cups water

– 1/4 cup butter

– 4 oz cream cheese

– 1/2 cup half-and-half (or whole milk)

– 1 tsp kosher salt

– 1 tsp garlic powder

– freshly ground black pepper

Directions:

– put trivet in the bottom of the Instant Pot

– lay cut, peeled potatoes in it

– add water

– set to Manual for 8 minutes

– when done, pour into a strainer in the sink

– in a standing mixer bowl, add the butter, cream cheese and milk

– add the strained, cooked potatoes

– sprinkle with salt, pepper and garlic powder

– mix until smooth

– pour into a greased baking dish

– bake in oven, covered, for 30 minutes at 350 degrees

and I can only imagine that we will be different people again in ten years, twenty years…  so perhaps that is where the magic is…  the comfort of the past 20 years but the knowledge and excitement that we don’t know who we will be in the future and getting to know each other as we grow (hopefully metaphorically) and change…

“Love enjoys knowing everything about you; desire needs mystery” (Esther Perel)

there is so much to learn about ourselves and the relationships we are in…  which brings me to how excited I get when learning something new and how I need to quickly phone the farmer and let him know what I’m learning…

meatloaf

Ingredients:
– 2 tbsp olive oil
– 2 cups chopped white or spanish onion
– 2 cups small-diced celery
– 1 1/2 lbs ground beef
– 1 1/2 lbs ground pork
– 3-4 tbsp chopped fresh parsley
– 1 tsp ground thyme
– 1 tbsp kosher salt
– ground black pepper
– 3 large eggs
– 2/3 cup whole milk
– 2 1/2 cups Panko breadcrumbs
– bbq sauce for topping (good quality)

Directions:
– preheat oven to 350 degrees
– in a large saute pan, heat olive oil and cook onion and celery for 5 minutes until soft
– place the remainder of the ingredients in a large bowl and combine
– add the onion and celery and combine everything
– press into 2 loaf pans
– top with bbq sauce
– cook for 45 minutes or until the middle of the loaf is done

I’m not sure why he doesn’t realize that a phone call from me is optional to pick up on…  you would think he should know this by now…  I will phone him to let him know that my toenail hurts, or that I cut the lawn, or that I think the dragon that just died in Game of Thrones might not really be dead… totally optional conversations… yet he still picks the phone up even while completely busy filling a seeder…

so this afternoon when I excitedly phone him and begin the conversation with “hey – so I’m peeling potatoes and listening to a podcast on sex that says I need to use my imagination more”...  and he interrupts my thoughts with “you are on speakerphone”… 

I wonder why, after 20 years, he doesn’t understand that I don’t want to be on speakerphone…  phone conversations were made to be between two people… not two people and three guys in your truck…

I lie… it was just one person in his truck…  unfortunately this was not the first time I have done something inappropriate in front of this poor man…  around 12 years ago I sent the same man explicit sticky-note messages in his supper meal (the meal was of course intended for the farmer)… 

mistakes will be made in the attempts to keep a marriage alive and not turn into a business arrangement…  and failures and loss and hardships and grief and loss of trust and figuring yourself out as well…

but it was so good today to hear a reminder that love and mystery and desire all can happen in a marriage and that we don’t have to be perfect…  there is an ebb and flow to relationships… the relationship we have now looks far different than before…  (with the exception of making farm workers really uncomfortable)

now, to imagine something better than prison… (unless that is your ultimate fantasy)

orange cookie cake

Ingredients:

Cookie Crust:

– 2 sticks (1 cup) butter, cut into small cubes

– 2 cups all-purpose flour

– 1/2 cup granulated sugar

– 1/2 tsp kosher salt

Filling:

– 3/4 cup granulated sugar

– 1/4 cup all-purpose flour

– 4 large eggs

– zest and juice of 4 oranges (around 1 cup of juice)

– icing sugar for dusting

Directions:

– preheat oven to 350 degrees

– grease 9×13 pan

– stir together flour, sugar and salt

– add the butter and using a pastry cutter, cut the butter in

– when it resembles small crumbs, pour into prepared baking dish and press firmly down

– bake for 20 minutes

– for the filling, stir the ingredients in a bowl

– pour over the crust and bake again until filling is set, about 20 more minutes

– allow to cool for a minimum of 2 hours, then sift the icing sugar over the top

– cut into 16 pieces

seeding meal #1

I listen to a lot of podcasts…  it used to be audiobooks and then I’d tell people I read the book…  but now I’ve moved on to podcasts…  and let me tell you, it is taking an afternoon in the kitchen to a whole new level…

at times it is a level of missed ingredients, forgetting something is in the oven or too much knowledge going into my head and not enough retention…

but it does make it so I get all excited to get my house chores done, go get the mail and do some banking, hit up the store to pick up a few items, go for the run my calendar tells me I have to go for that day and finish up some yard work… all the while I am thinking that I am going to reward myself with hours in the kitchen listening to podcasts…  while I cook for farmers…

and I think to myself… dream job…  seriously, I have never been more happy…

there is a range of podcasts that I like to listen to… and sometimes it takes around 15 minutes for me to decide on which one to go for…

krista tippett, timothy keller, the longest shortest time, bill simmons, nomad, serial, rob bell…  I held back the urge to listen to ‘game of thrones the podcast’…

the only issue is when I go to take pictures of the food I’m half concentrating on cooking, it pauses my podcasts… and I’m not going to lie…  it has forced me to take fewer photos of food… possibly is forcing me to learn how to use a camera… just so the podcasts go uninterrupted…

beef pot roast with peppercorn gravy

  • Servings: 10 +2 dogs
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Ingredients:

  • 4 stalks celery, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 head garlic, broken up
  • 4 dried bay leaves
  • 2 tsp rosemary
  • 1 tsp black peppercorns
  • 500 mL dry red wine
  • 250 mL beef broth
  • 2 tbsp olive oil
  • 1 4 lb boneless beef chuck roast (trimmed and tied snuggly with kitchen string)
  • kosher salt
  • lemon pepper
  • rosemary

– 1 pkg bacon, cooked

Directions:

  • in a medium pot, add the first ingredients and bring to boil
  • reduce heat and simmer while getting roast ready
  • in a dutch oven, heat olive oil
  • pat dry the roast and then season with salt, pepper and rosemary
  • sear on all sides
  • pour the vegetable and wine mixture over the roast
  • place in oven at 300 degrees for 3 1/2 hours
  • lift out roast and put on cutting board
  • cover with foil
  • strain liquid and pour the remaining liquid into a medium pot
  • add 1/4 cup butter and 1/4 all purpose flour
  • whisk until the gravy thickens
  • add seasoning as needed to gravy
  • serve with potatoes and a slice of bacon!


garlic roasted white potatoes

Ingredients:

  • around 4 lbs medium white potatoes, cut into wedges
  • 3 tbsp olive oil
  • 2 tsp oregano
  • 1 tsp salt
  • 1 head garlic, minced

Directions:

  • preheat oven to 450 degrees
  • in a large bowl, add cut potatoes
  • add the rest of the ingredients
  • let sit for a bit and then place potatoes on a parchment lined baking sheet
  • bake for 25-30 minutes until done and slightly crispy

whole wheat biscuits

Ingredients:

  • 2 cups Robin Hood ‘Tastes Like White’ flour (or whole wheat pastry flour)
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/4 cup unsalted cold butter, cubed
  • 1 cup cold buttermilk
  • 1/4 cup melted butter (for brushing)

Directions:

  • preheat oven to 450 degrees
  • in a bowl, mix flour, baking powder and salt
  • add butter and with a pastry blender cut the butter in until the mixture resembles coarse oatmeal
  • pour in buttermilk and gently pull together with a spatula
  • dump out onto floured counter top and gently roll out till it is 3/4 inch thick
  • dip a 2.5 inch biscuit cutter in flour and cut out the biscuits
  • do not twist, as this prevents the biscuits from rising evenly, but just press down
  • place on a parchment lined baking sheet and brush with butter
  • bake for 10 minutes
  • best served warm

Brandon, my 14 year old who lost all brain function about 3 months ago, actually suggested the sour cream on the side to go along with the roast, potatoes and burnt bacon… (but I learnt a lot of life lessons from the podcast I was engrossed in while the bacon was burning…  so in the end I think a good thing)…  I was proud of him… prouder than I have been in ages…  months actually… I almost included him in the picture that was interrupting my podcast…

first meal during seeding…  I thought I’d include bacon twice…  just in case nothing else tasted good…

mixed greens with orange balsamic vinaigrette

Ingredients:

  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil
  • 2 tbsp fresh orange juice
  • zest of 1 orange
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 tsp dijon mustard
  • 1 clove of garlic, smashed (removed before serving)
  • mixed greens
  • bacon (cooked and cut up)
  • cashews (roasted and unsalted)
  • mandarin orange slices (canned… drained)

Directions:

  • in a salad shaker, combine ingredients except for the garlic and shake until well mixed
  • add the garlic and store in refrigerator for a few hours
  • make individuals salads
  • take out garlic, shake dressing again and pour over the salads

lemon bundt cake

  • Servings: 1 bundt cake
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Ingredients:

  • 2 1/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 2 tbsp grated lemon zest (around 3 lemons)
  • 1/4 cup fresh lemon juice (around 2-3 lemons)
  • 6 large eggs, room temperature
  • 2 1/2 cups all  purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup plain Greek yogurt
  • 3/4 cup powdered sugar
  • 2 tbsp fresh lemon juice

Directions:

  • preheat oven to 325 degrees
  • using Crisco or butter, butter a bundt pan and flour it
  • place in the fridge to cool
  • in a mixer, combine sugar and butter until well mixed
  • add eggs, one at a time
  • add lemon zest and lemon juice
  • combine flour, salt, baking soda and baking powder in a bowl and add to mixer
  • add yogurt to mixer
  • pour into the bundt pan
  • bake for 1 hour 20 minutes until a toothpick comes out clean
  • cool on a wire rack, in the pan, for one hour
  • turn cake out and cool for another hour
  • mix powdered sugar and lemon juice and drizzle over room temperature cake

this is what happens to a cake when you put it in the oven and then forget you did and go for a run… and then are rushed for time so you put the glaze on before it is cool…

the farmer told me it was shockingly moist and good… so apparently you cannot wreck this cake…

I spent the weekend in Calgary with a little girl that is dear to my heart…  she is a miniature Brene Brown or Oprah… everything that comes out of her mouth is a ‘life lesson’ or ‘a-ha’ moment…  and I feel close to her as I listen to podcast after podcast and wonder when I am going to be able to handle my kids coming home from school and not screaming at them to put their lunch kits in the proper spot…

meal to the field #8

my farm is nestled between two towns, one with a population hovering around 200 and the other at around 300… the smaller town has the store and school… the larger town has the bank, rink and doctor’s clinic… neither have a paved street but both have a post office and a bar…

if you come to this area, you will meet farmers, oil field workers, teachers, nurses, mechanics, truckers, electricians, hunters, hutterites… and the odd person running from the law trying to hide in the middle of no where…  I quickly realized after my first trip here to meet the farmer’s family that my choice of occupation (should the relationship pan out) was going to be limited… thus me becoming a stay-at-home mom…

it was rather difficult at first to be a stay-at-home mom… not the stay-at-home part so much but more the mom part… when your children are little you really do stay at home and lose your mind…  I like to look back on those years fondly as the ‘dark days’…  back when words like ‘I’m bored’ came out of my mouth…  or ‘play-date’…

then last year when my youngest went to grade one and it is the time that most stay-at-home mom’s get a job my farmer husband told me to take a year to figure out what I feel should be the next step in my life… I currently am in my second year figuring that out…

but one thing I know I have to do every day is cook… and this has made me think that when I cook I want it to be fulfilling and artistic and inspiring and interesting… if I have to devote this much time to something I might as well become as interested in it as possible and try to create things that not only feed a belly but feed my soul….

and this brings me to the topic of cream cheese…

 

I love cream cheese…  ever since I discovered in college ‘the Great Canadian Bagel’ store where you could buy bagels and cream cheese in mass quantities and then eat it at your leisure in your dorm room while watching ‘Pretty Woman’ for the 24th time wondering who the lucky guy to discover you was going to be…

last harvest I went on a major cream cheese kick…  I went to our store in the smaller town and picked up four blocks of cream cheese just for the meal I was doing that night… when you are giving the food to ten farmers that means they each are getting around 3.2 oz of cream cheese each…

I was purchasing the cream cheese and a few other baking supplies like eggs, baking powder and graham cracker crumbs and a man beside me in line started to chat…

he was purchasing beef jerky, two Red Bull’s, a pre-made sub and a family sized bag of chips…  again, I had the baking supplies and cream cheese…

 he said to me ‘hey…. (nodding his head towards me so I knew he was referring to me)…  you from around here?’ … I politely replied  ‘no… just on my way through and decided to grab four packages of cream cheese and some graham cracker crumbs to tide me over’…

I always wonder if I had shown a little interest where that relationship could have gone…  I picture it heading the direction of a scary version of ’50 Shades of Grey’…  not the wealthy, helicopter version but more the ‘this Red Room has rats in it and is in a dirt basement’ version…

which brings me back to cream cheese… put it in as many things as you can… icings, potatoes, soups, cream sauce… you won’t be upset with yourself… and buy it in large quantities and see if someone asks you if you are  ‘from around these parts?’…

whipped potatoes

  • Servings: one casserole
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Ingredients:
– 9 large red potatoes, washed and cut in chunks
– 1 package (8 oz) cream cheese, cubed
– 1 cup sour cream
– 1 1/2 tsp kosher salt
– 2 tsp onion powder
– 1/4 cup butter, cubed
– 1 tsp Lawry’s seasoned salt
Directions:
– cut potatoes into chunks, leaving skin on, and place in cold, salted water in a pot and bring to a boil
– boil on medium/high heat for 20 minutes or until soft in the middle
– strain
– in a mixing bowl, place cream cheese, sour cream, salt, onion powder and butter
– put potatoes into the mixer and beat on medium speed until well combined
– spray a large corningware dish with Pam, put whipped potatoes into the dish and sprinkle top with seasoning salt
– cover with foil and bake at 325 degrees for 1 hour


the poor farmers had no idea this curly haired guy had his hands all over their biscuit dough

yellow squash three cheese biscuits

Ingredients:
– 4 1/2 cups all purpose flour
– 5 tsp baking powder
– 4 tsp sugar
– 1 1/2 tsp salt
– 1 1/2 tsp baking soda
– 3/4 cup cold unsalted butter, cubed
– 1 cup cheddar cheese, shredded
– 1/2 cup smoked gouda cheese, shredded
– 1/2 cup parmesan, grated
– 1 1/2 cups yellow squash or zucchini
– 2 cup buttermilk
– melted butter, for brushing on biscuits
Directions:
– in a bowl, mix flour, baking powder, sugar, salt and baking soda
– add butter and using a pastry blender mix until it resembles coarse oatmeal
– stir in cheeses
– add squash and buttermilk and with a spatula combine
– turn out onto a floured surface and knead until it come together
– roll out to 3/4″ thick and cut with a circle biscuit cutter
– place on a parchment lined baking sheet
– brush with melted butter
– bake at 450 degrees for 12 minutes
– cool on a rack and serve

  

I believe these are considered ‘super-foods’… well for sure broccoli and I love beets so much I’m classifying them as a super-food…

parmesan roasted broccoli and beets

Ingredients:
– 5 large beets, washed, cubed and skin still on
– 4-5 heads broccoli, washed and cut up
– 1/4 cup olive oil
– 3 tsp kosher salt
– 1 tsp ground black pepper
– 8 cloves garlic, minced
– zest of 2 lemons
– 4 tsp lemon juice
– 1/2 cup grated parmesan cheese
Directions:
– place cubed beets in cold water in a pot and bring to a boil
– boil for 15 minutes and then strain and put in an ice water bath
– place broccoli and cooled beets in a large bowl
– add olive oil, salt, pepper and garlic and mix
– pour onto a parchment lined large baking sheet
– roast at 425 degrees for 20 minutes until broccoli florets are tender and browned
– mix zest of lemons, lemon juice and cheese and pour over the broccoli and beets and serve

mesquite beef kebabs from a local meat packing store… by local I mean I had to drive two hours to get there…  and then two hours home… local might mean something different to you.. 

my kids favourite salad and very simple for taking to the field is caesar salad… I do have a great recipe for caesar salad dressing but it was one of those days I thought the farmers could stand to have Costco caesar salad dressing instead…  from my local Costco…
  

which brings me to my favourite pie ever… and the one that brings back the most memories of my Grandma Reed…  coconut cream pie was one of her best and there is nothing like it with a cup of coffee…  or leftover at 1:30 am when you get home from the field and want pie… (I caught the farmer doing this last night)…

main trick to it is to make sure you get the cream thickened enough before putting into the pie crusts… otherwise it will never thicken and you get coconut cream pie soup…  which is also yummy but not quite as pretty…

grandma reed's coconut cream pie

Ingredients:
– use two baked 9″ pie shells
– 4 1/2 cups homo milk
– 3/4 cup sugar
– 1/2 tsp salt
– 5 egg yolks
– 1/3 cup cornstarch
– 1/3 cup homo milk
– 500 mL whipping cream
– 1 pkg Whip It (optional)
– 1 1/2 cups sweetened fancy flake coconut
Directions:
– in a double broiler, heat up milk, sugar and salt
– mix egg yolks, cornstarch and milk separately
– temper the egg yolk mixture with some of the warm milk/sugar and then add all of the egg mixture into the double broiler
– mix with a whisk until it resembles pudding – this will take quite awhile but it is very important to get it to the consistency of pudding
– pour into the shells and place in fridge (with plastic wrap over each pie) for 3 hours or longer
– for whipped cream, use a mixing bowl that has been in the freezer… the cream will whip faster
– place whipping cream and one package of Whip It (optional) in mixing bowl and mix at med/high speed until stiff peaks form
– spread over the cream pies and sprinkle coconut on top to serve

meal to the field #1

 the first meal to the field is always a little ‘hairy’…  not sure when to cook things, when to pack them up…  when to cry because I’m overwhelmed…

the first meal plan was:

  • Hot Corned Beef Sandwiches
  • Tammy’s Buns
  • Garlic Roasted Potatoes
  • Fresh Corn Casserole
  • Macaroni Salad
  • Saskatoon Berry Crumble Cake

the other wrinkle thrown into my plans was a 2 hour wait in a doctor’s office to get my knee looked at… during this time I left my children (child labourers) to tend to the cooking and packing…  

I had made this Saskatoon Berry Crumble Cake earlier on in the morning… I made it in a square baking pan and realized as it was flowing over the sides and making a mess of the oven that a 9×13 is a better idea…  I like to learn by mistake – every time – only way I learn anything

Saskatoon Berry Crumble Cake

Ingredients

For the Cake:

– 2 cups all purpose flour

– 1 1/2 tsp baking powder

– 1 tsp baking soda

– 1/2 tsp kosher salt

– 1/2 tsp ground cinnamon

– 1 cup white sugar

– zest of 1 large lemon

– 1/2 cup unsalted butter, at room temperature

– 2 large eggs, at room temperature

– 1 tsp vanilla extract

– 1 cup plain Greek yogurt

– 2 cup blueberries (fresh or frozen)

For the Streusel Topping:

– 1/2 cup all purpose flour

– 1/2 cup brown sugar

– 1/2 tsp ground cinnamon

– 1/2 cup (1 stick) cold unsalted butter, cubed

Directions

– preheat oven to 350 degrees and grease an 9×13 pan

– whisk together flour, baking powder, baking soda, salt and cinnamon

– cream the sugar, lemon zest and butter

– add eggs and beat until smooth

– add vanilla and Greek yogurt and mix until combined

– add dry ingredients and mix until just combined

– fold in blueberries with a spatula

– for the streusel topping, combine ingredients and work it until the mixture resembles oatmeal

– pour the cake in the pan and top with the streusel

– bake until golden and toothpick inserted into the centre comes out clean

(approx. 40 min)

this Macaroni Salad is delish…  I remember being in Oahu and my farmer went out to pick up a cheap supper so we didn’t break the bank on a meal out with our kid’s whom neither of us enjoy a meal out with anyways…  so we were left watching ‘River Monsters’ and he came back with ribs, rice and macaroni salad…  this is when I discovered that Hawaiians loved macaroni salad as much as people that like to eat at Kentucky Fried Chicken…

Macaroni Salad

Ingredients

– 4 cups dry elbow macaroni

– 3 roasted red peppers, chopped

– 1/2 cup (200 mL can) black olives, chopped

– 1/2 cup dill pickles, chopped

– 6 green onions, sliced (1/2 cup)

– 1/2 cup radishes, sliced

– 1/2 cup mayonnaise

– 1 tbsp red wine vinegar

– 3 tsp sugar

– 1/2 tsp kosher salt

– freshly ground black pepper

– 1/4 cup milk

– small splash of pickle juice

Directions

– cook macaroni in lightly salted water, drain and set aside

– to roast the red peppers, put whole peppers on a sheet pan in the oven at 500 degrees for 30 minutes

– cover with tin foil and let sit for 30 minutes

– cut the top off and remove charred skin and seeds

– mix mayo, vinegar, sugar, salt and pepper

– add enough milk to make it pourable

– splash in the pickle juice for extra flavour

– mix macaroni and dressing

– stir in olives, roasted red peppers, pickles, green onions and radishes

– chill for at least 2 hours before serving

the potatoes are curtesy of my garden… and the boys made them for me while I was at the knee appointment…  they even blanched them first, then paper towel dried them off and then coated them in the olive oil and spices and then lade them out on the pan individually… I informed them later that it was awesome they did that but didn’t need to go to that much work!

Garlic Roasted Potatoes

Ingredients

– 5 pounds red potatoes (sliced into wedges and enough for 2 sheet pans)

– 1/2 cup olive oil

– 2 tsp kosher salt

– 1 tsp ground pepper

– 2 tbsp minced garlic (around 6 cloves)

– 2 tbsp minced fresh parsley (or 1tbsp dried parsley)

Directions

– boil salted water and put half of the wedges in for 3 minutes or until water is back to a boil to blanch them

– remove with a strainer and put immediately into a ice water or cold water bath (I put mine into the sink filled with cold water)

– repeat with the other half of potatoes

– dry potatoes wedges on a tea towel

– toss the potatoes with the olive oil, salt, pepper and garlic

– transfer onto a sheet pan with parchment paper lining it

– roast in oven at 400 degrees for 30 minutes until brown and crisp

– flip once while roasting

– remove from oven and add parsley

we also went to the garden for some corn on the cob and made it into Garden Corn Casserole…  it is one of my favourite ways to take corn to the field…

Garden Corn Casserole

Ingredients

– 12 ears of corn (still in the husk – 10 cups after cut off)

– 1 1/3 cups heavy cream (half & half works)

– 1/2 cup unsalted butter, melted

– 2 tsp kosher salt

– ground pepper

Directions

– remove corn from husks

– in a large deep bowl, slice off the kernels of corn

– with the dull side of the knife, press and scrape out the creamy milk of the rest of the cob

– add butter, heavy cream, salt and pepper

– put into a 9×13 baking dish

– bake at 350 degree oven for 30-45 minutes

 lastly…  the Hot Corned Beef Sandwiches… I bought the corned beef at Prairie Meats in Saskatoon, SK…  and it was excellent…  this is my oldest boy’s hand in the picture… my other boy is taking the picture with his phone… they learn from their mom pretty quickly that everyone likes to see every move you make documented on Instagram…   they had to make and wrap in tin foil all 20 sandwiches…  for boy’s that spent most of August playing Clash of Clans this is quite the undertaking… but they pulled it off!

Hot Corned Beef Sandwiches

Ingredients

– Tammy’s Buns (see following recipe)

– Corned Beef (I bought seasoned at Prairie Meats)

– 1 pound Provolone cheese

– 1/2 cup mayonnaise

– 6 tbsp grated onion

– 1 tbsp poppy seeds

– 2 tbsp spicy mustard

– 1/4 tsp worcestershire sauce

Directions

– cook corned beef at 325 degree oven with beef broth and apple cider vinegar in the pan for 3 hours

– slice the corned beef thinly

– slice buns

– mix mayo and other ingredients

– spread the dressing on both the top and bottom of bun

– place meat and cheese slices in

– wrap each sandwich in foil and either put in fridge to heat up later or bake right away

– 350 degree oven for 10-15 minutes

Tammy's Buns

Ingredients

– 3 cups warm water

– 1/2 cup sugar

– 6 tbsp (90 mL) crisco oil

– 1 tsp salt

– 2 tbsp Fermipan instant rise yeast

– 2 eggs, room temperature, beaten

– 8 3/4 cups all purpose flour

Directions

– in a Bosch dough mixer (or any mixer with a dough hook) add all ingredients except for flour and mix

– add half of the flour, mix and then the other half and mix

– beat for 7 minutes

– let rise in a warm place, covered with a tea towel and punch down 3 times every 15 minutes

– form buns and allow them to rise for 45 minutes covered

– bake at 350 for 17 minutes