Weekly Recipe - Babz's "Tweeked" Pumpkin Bread Re-Tweeked By Me

Babz & Emmanuelle having tea

Last Friday, Emmanuelle & I went to the home of my friend, Babz, for tea. Babz has mad skills with a hula hoop. Check her out (she is the one in white)! I always have a lot of fun hanging out with Babyz. We are both part of the Nine Arts group booth at the Canmore Mountain Market. We hadn't been there for more than a few minutes before she had made us tea, cut us some homemade pumpkin bread and lead us out onto her deck into the still gorgeous fall weather. What a lovely way to spend an afternoon. The bread was sooooooooo good, I had to have the recipe, and true to her more than generous nature, Babz handed it over. And when I say handed it over, I don't mean she orally told it to me while I wrote it down, this girl (like me) has actual RECIPE CARDS! And not just any recipe cards, but illustrated recipe cards from a delightful artist on Etsy, named Susie Ghahremani, also know as boygirlparty. You can see Babz's recipe below. I like most that she named it Babz's Tweeked Pumpkin Bread. I believe this was the third version from the original.

Seriously, is there anything cuter than a bunny with a frying pan...

...well maybe squirrels with chef hats, another with an apron, & another with an egg beater!

 Babz & Tiffany's Tweeked Pumpkin Bread

Just to be me, I went and tweeked the recipe even more. My recipe is as follows:

Babz & Tiffany's Tweeked Pumpkin Bread 
Makes 2 Loaves
~ 1 large can of pumpkin
~ 4 eggs
~ 1/2 cup of oil
~ 2 cups of natural raw sugar (Babz uses 3!!)
~ 1 1/2 cups of unbleached white flour
~ 2 1/2 cups of whole wheat flour
~ 2 1/4 tsp baking soda
~ 2 tsp cinnamon
~ 1 tsp nutmeg
~ 1 tsp ground cloves
~ 1 tsp ginger

1. Grease pans. Preheat oven to 400 degrees F.
2. Mix wet ingredients well in one bowl.
3. Mix dry ingredients well in another bowl.
4. Combine wet and dry ingredients, mix until just combined. If you over mix you will have tough bread.
5. Bake for 50 minutes to 1 hour 10 minutes. I live in the mountains where nothing ever seems to bake in the time a recipe says. Check the bread by inserting a toothpick or piece of spaghetti into the middle of the loaf. If it comes out clean, It is done.

This is a quick and easy recipe that results in two wonderful loves of bread, which is enough for us to both eat and share. We took one of our loaves, along with a dish of butter, to share with other at a community potluck dinner. It was gobbled up pretty quickly, We also shared some bread with our friends, Dea & Millie, at our home, along with tea. And while we were eating it, a beautiful double rainbow stretched across the sky. What a wonderful couple of days we had, while giving and receiving this awesome bread.

Ahhhh, friends + pumpkin bread = rainbows (I am such a geek...)

Do you have a bread recipe you love and would be willing to share? If you make this recipe, and tweek it, please let me know how it was...

Weekly Recipe - My Sweet Potato & Black Bean Chili

This recipe came about like many do; I saw it in a cookbook but then because I didn't like certain ingredients or methods, I totally revamped it to make it my own. There was a time I would not have had the confidence to do this. Thanks to time and practice, I am getting better at "winging" it. When my aunt cooks she is amazing. The last time she was at my house she made the most delicious pistachio crusted fish with a moroccan flair and I can't replicate it because it was truly a little of this and a little of that. Being in her kitchen and having her in mine makes for the best memories. And when I marvel at the fact that I may never be able to cook "like that", she smiles and tells me to give it another 40 years or so...

The thing I disliked the most like in the recipe that originally inspired me, was something about making a slurry with cornstarch. Yuck. I have made several chilis without needing a thickener so I decided to omit it. If you are used to thickening chili, trust me, you don't need to in this recipe.


PS If you own a Slap Chop (or a Zyliss version like we have) I would get it out. There is a great deal of chopping in this recipe. I love to chop by hand and I am too lazy to clean the chopper, but trust me, it will be worth cleaning it up.

Sweet Potato and Black Bean Chili
By Tiffany Teske

Ingredients
I use organic wherever possible. This makes 8-10 bowls. It keeps well in the fridge for several days and would freeze well.

- 1 T grapeseed oil (you can substitute vegetable oil)
- 1.5 medium or 1 large yellow onion(s), chopped
- 3 cloves garlic, chopped or minced
- 1.5 t cumin
- 1 T Mexican chili powder
- 14 oz can crushed tomatoes
- 2 c vegetable broth
- 2 19 oz cans black beans, drained but not rinsed
- 1 14 oz can fire roasted diced tomatoes
- 28 oz can plain diced tomatoes
- 1 t Vege Sal Seasoned Salt (or other seasoned salt)
- 1/2 t ground black peper
- 1/2 t dried oregano
- 1 large carrot, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 c frozen corn
- 2 bay leaves
- Optional - feta & cilantro for garnish

Directions

Heat the oil in a large pot on medium high heat. Add the diced onion and saute for 5 minutes, until tender. Add the garlic and saute another minute. Add the cumin and chili powder and saute 2 minutes.

On medium-low heat, stir in the crushed tomatoes and broth. Add the remaining ingredients except the toppings. Bring chili to a boil for 2 minutes and then reduce heat to low. Simmer over low heat uncovered for one hour, then simmer covered with a lid for 30 more minutes.

Serve with your choice of toppings.

Healthy Homemade Fruit Thin Bars (Think Fig Newtons...)

I am always on the look out for healthy homemade snacks and luckily I have lots of friends who are willing to share their recipes. My friend, Jane & I swap cookbooks, which is a really nice way to gain some new recipes, complete with feedback from someone you trust.

Our new favorite in this house are fruit thins. They are a fruit filled cookie that literally have tons of possible fillings. This recipe is from a very old out of print cookbook about baking.

Fruit Thins
Makes 24 to 32 cookies



Ingredients
- 1 1/2 cups Brazil nuts or walnuts (I used walnuts)
- 1 cup coconut (I used unsweetened shredded)
- 2 cups quick oats (I used organic)
- 1/2 cup whole wheat pastry flour
- 1 teaspoon salt (I used sea salt)
- 1/4 cup honey, warmed (although if you use liquid honey you don't need to warm it)
- 1/2 cup water
- Filling: use 1/2 cup water with a, b, c
a: 2 cups raisins, 1 cup dates
b: 1 cup each dates, raisins, and dried cranberries
c: 1 cup dried apricots, 1 cup dried pineapples pieces, and 1 cup golden raisins
NOTE: I used organic raspberry jam in my thins because I had it on hand.

Method
1. Blend coconut and oatmeal two minutes in food processor and place in bowl.
2. Blend nuts, flour, and salt for 30 seconds. Mix in bowl with coconut/oatmeal mixture. Add honey and water and stir together until pie-dough-like mixture is formed. Divide into two balls.
3. Filling: use a, b, or c from ingredient list; place in food processor with water and whiz, adding extra water if needed to make a thick speadable paste. (If dates or dried pineapple are hard, soften them in the water in microwave or on stove top before processing).
If using jam you do not need to prep it. Here is where things get a bit tricky...
4. Roll out first crust using two large pieces of plastic bag material or Bake Magic sheets. Place dough ball between sheets and rool, readjusting plastic if dough begins to press out as you roll. (Dampen counter slightly to keep the sheets from slipping around on the counter as you roll them. You will transfering everything to a cookie sheet with a lip, so roll it out to that size and shape.
5. Spread driend fruit mixture or jam over the surface.
6. Roll out the other ball of dough and place over the top of the other rolled out dough with filling and transfer to a cookie sheet. Place the plastic sheet on top and roll filmly to merge the layers together.
7. Score (press knife, don't drag). Bake at 350 degrees F for 25 minutes or until golden brown on edges and bottom.

These smell delicious while baking. Best wishes not having the whole family eat them on the first day...

A Lovely Little Summer Lunch - Kale & Red Cabbage Salad with Tamari Pumpkin & Sunflower Seeds

 

It is always nice to spend a leisurely afternoon with friends. A couple of weeks ago, my kiddos and I were invited to friend's home for food, laughter, and some good old backyard fun. Jane, opened her lovely home to us all, and served us a wonderful salad for lunch (the kiddos had Annie's bunny pasta, well, maybe the mommies had some, too...). I have since made it at home with raw sunflower and pumpkin seeds, which is how Jane served it. Below you will find the recipe, along with a little photo collage of Jane's art studio with work in progress and a peak at some of the things that inspire her. Just click on it or the one above to see the images larger... Enjoy!


(Aren't the colors beautiful?!)

Kale & Red Cabbage Salad with Tamari Pumpkin & Sunflower Seeds

Ingredients
- 1 bunch kale, chopped
- 3 cups carrots, grated
- 1/2 head red cabbage, thinly sliced
- 1/2 cup tamari pumpkin seeds (see how to make below)
- 1/2 cup tamari sunflower seeds
- 1/2 cup flax or hemp oil or olive oil
- 1/3 cup Bragg Liquid Aminos
- 5 Tbsp balsamic vinegar
- 1 tsp oregano, dried

Directions
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.

In a cast iron skillet, over medium heat, stir sunflower and pumpkin seeds. Remove from heat when they're toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.

In a large bowl, combine chopped kale, shredded carrots, sliced cabbage and tamari seeds. Set aside.

In a small bowl, whisk together oil, Bragg Liquid Aminos (or Maggi or Soy Sauce or Tamari - but Braggs is definitely tastiest), vinegar and oregano. Refrigerate for 30 minutes or more to let the flavours blend together. Pour over the kale mixture. Toss until evenly coated and chill for at least 2 hours before serving.

This salad keeps well refrigerated for 2 - 3 days.

Number of Servings: 8

 

All Images by Tiffany Teske

African Fruit Salad - A Lesson in Geography, Food, & Fun

My four year old has been cooking since she could stand on a step stool next to me. We try to make several things a week, both for the fun of it, and to have healthy, good things around to snack on. Thanks to a well stocked pantry, some of our cooking sessions are impromptu, while others are planned. A few weeks ago, Quin picked a book at the library called Desserts from Around the World. It is a book for older kids but is quite suitable for small children and their parents. The first chapter has the most words and shares different parts of the world and the desserts that are common in each. Quin and I both enjoy curling up with a cookbook and dreaming of what we will make so we looked at a few recipes and their photos before bed each night.

Because we had a large box of mangoes that needed to be used, we decided to make the African Fruit Salad. We also had the bananas and pineapple on hand, but we made a special trip to the store to find a papaya. We actually had to go to two stores as part of this adventure and in the end I bought a not-quite-ripe papaya because it was all they had. For tips on selecting mangoes, pineapple, papaya, and other tropical fruits check out this great link. Quin loves to try new foods, and has not had fresh papaya since I was making her baby food. I recommend a fruit salad as a good way of introducing new fruits to kids.


Africa, on a vintage globe

This is also a good recipe to pair with a geography lesson. We have a vintage globe, which is not the best for showing Quin specific countries, but which she loves to play with so it engages her. It is fine for talking using to show her the continents. We were also able to talk a bit about how in parts of Africa, as in most parts of the world, including Canada, that there are people who are hungry and who need our help. I don't get very political with my small children but I do think it is important to talk about all we have, so we can be grateful for it, and so we can decide how we can help others who are in need.



African Fruit Salad
From the book, Desserts from Around the World


Ingredients
~ Two bananas, sliced
~ One mango, chopped
~ One papaya, seeded and chopped
~ One pineapple, chopped

Directions
Slice and chop all of the fruit into bite sized pieces, combine in a bowl, and serve. If you want to make this ahead of time, do not add the banana. The other fruit will keep 1-2 days when refrigerated. Just add the banana when you are ready to eat it.


"YUM, Pineapple!"

A Week of Birthday Posts - #2 - Two Summer Time Organic Lemonade Recipes

Every year at the same time the strawberries are suddenly half the price they were in the winter, I can get organic lemons by the bag, and fresh rhubarb is available. All of this coincides with my husband and daughters' birthdays. One of the special things I like to do for them is to make fresh lemonade. It is worth all of the effort and it is fun for my daughter and I to make together. Plus, it is always a hit with both adults and kids at a kid's birthday party, so this year we served it at my daughter's tea party. I would like to thank my friend, Jano, from Maine, for the following recipes, which I adapted to be organic and I have had in my collection for years.

Fresh Squeezed Lemonade
Recipe by Jano

This recipe is perfect for kids, who seem to find the second version a bit to tart and pulpy.

Ingredients:
~ 1 cup fresh organic lemon juice (about 6 average sized lemons)
~ 3/4 cup organic natural cane sugar
~ 4 cups water

Directions:
1. Squeeze your lemons. There are several ways you can do this; by hand; using a juicer; or my favorite method which is to use a metal lemon squeezer, like I have in the photograph at the end of this recipe. There is nothing like having the proper tool for a job, and for lemonade this IS the one...
2. Bring sugar and water to a boil. When the sugar dissolves reduce the heat and simmer a minute or two more.
3. Add lemon juice. Let cool. Refrigerate. Enjoy!




Strawberry-Rhubarb Lemonade
By Jano

Ingredients:
~ 1 cup fresh organic lemon juice (about 6 average sized lemons)
~ 2 1/2 cups chopped rhubarb
~ 3/4 cup organic cane sugar
~ 4 cups water
~ Zest from one organic lemon
~ 1/2 t organic vanilla
~ 1 1/2 - 2 cups organic strawberries, chopped, plus 2-3 whole strawberries

Directions:
1. Squeeze your lemons.
2. Heat water, rhubarb, sugar, dash of lemon zest, and vanilla. Bring to boil. When sugar dissolves, reduce heat and simmer for 5 minutes, covered. Add chopped strawberries and boil again for two minutes, covered.
3. Cool mixture. Blend in food processor or blender. Add zest and lemon juice and blend. Pulse in whole strawberries if you want some fresh chunks.
4. Taste - adjust sweetness. Refrigerate. Serve.

February 21st - Chocolate Peanut Butter Brownies TO DIE FOR

I will forever be grateful to my friend, Kirstin, for forwarding this recipe to me. I am a huge fan of peanut butter and chocolate. And brownies, I love them! I haven't made brownies from a box since I was a kid because they really are easy to make from scratch and taste so good. I did 1 and a half of the recipe below and used a 9x13" pan and baked it for 45 minutes. Do not make theses unless you are prepared to eat half the pan... they are that good!

Peanut Butter Swirl Brownies
by Kim D. RecipeZaar

* 1/2 cup butter or margarine, softened
* 2/3 cup sugar
* 1/2 cup packed brown sugar
* 2 eggs
* 2 tablespoons milk
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 cup creamy peanut butter
* 1/3 cup peanut butter chip
* 1/3 cup cocoa powder
* 1/2 cup semi-sweet chocolate chips

1. In a mixing bowl, combine butter and sugars.
2. Add eggs and milk; mix well.
3. Combine flour, baking powder, and salt; add to creamed mixture and mix well.
4. Divide batter in half.
5. To one portion, add peanut butter and peanut butter chips.
6. To the other portion, add cocoa and chocolate chips; mix well.


7. In a greased 9-inch square pan, spoon chocolate batter into 8 mounds in a checker board pattern.
8. Spoon 8 mounds of peanut butter batter in between the chocolate batter.


9. Cut through batter with a knife to swirl.
10. Bake at 350F for 25-30 minutes or until toothpick inserted near the center comes out clean.
11. Cool on a wire rack.


Now eat! Yum!


And watch for smiles...

February 19th - Radio Interview & a Dutch Apple Pie Recipe

Today was a full and exciting day. I was interviewed for close to an hour by Tanya Cooper for a blog radio show called Susan and Friends. Tanya is the wife of the former manager of Victory Thrift Store (if you read my blog you know I talk about Victory often). Her husband wore many hats in the Canmore community and while I only met Tanya a handful of times, I liked her right away. It just goes to show that you never know how someone will impact your life after you have briefly met them. Anyway, Tanya alerted to my blog via mutual friends at Victory. She liked this blog and asked me to be on her show. If you are interested in hearing it, just go here. I look forward to being on the show again soon and to having some time to speak with Tanya personally. I am interested in how she became a radio host...

My lovely friend, Kim, watched Emmanuelle and her 11 month old, Grace, while I was on the radio. Quin was up at Norquay, thanks to Andre. After the show, we walked to Phil's for pancakes and eggs, yum (don't tell Q). It is always great to see Kim & Grace!

I started work on my piece for the upcoming Women's Art Show. I got it laid out and made a big dent in it. I am being secretive but will reveal more soon...

Tonight I made a spaghetti sauce for an awesome dinner with the family. It was fun to have a glass of wine and to cook while Andre chopped. He is so busy with work that we don't get to do this as often as I would like. I will post the spaghetti sauce recipe over the weekend as I need to type up the recipe and upload the photos (and I am too tired). For now, I will leave you with the recipe for the apple pie I made yesterday. We ate the leftovers for dessert.


Dutch Apple Pie
From a 1998 copy of Home Cooking


This is a great pie to eat right out of the oven or to bring to a party where the whole thing will get eaten. While it tastes fine reheated the filling makes the crust mushy after it sits for a day or two. It is sweet and next time I will cut the sugar amount. The topping and crust are delicious, very much like a crisp.

Crust and topping
- 2 cups all-purpose flour (I use unbleached)
- 1 cup packed brown sugar
- 3/4 cup butter, melted
- 1/2 cup quick-cooking oats

FILLING:
- 2/3 cup sugar
- 3 Tablespoons cornstarch
- 1 1/4 c water
- 3 c diced peeled tart apples
- 1 teaspoon vanilla extract

Combine first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9 in pie plate; set aside. For the filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to boil. Cook and stir for 1 minute or until thickened. Remove from heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 for 40-45 minutes or until crust is golden brown.

February 15th - Homemade Vegetarian Alphabet Soup

My daughter loves alphabet soup (what kid doesn't?). I usually buy Amy's Organic at $4 a can. Today, I decided to make some. I was inspired the last time I went to the grocery store and saw that they sell the alphabet pasta. I decided to try this recipe from RecipeZaar.



Healthy Alphabet Soup Recipe #112133
A delicious real alphabet soup which is much more nutritionally sound, as well as tastier, than the canned stuff. Recipe from "Stealth Health" Mar/99. In the ingredients, "Dried Italian herb seasoning is just regular dried Italian herb.
by LUv 2 BaKE

2 hours | 20 min prep

SERVES 6

* 1 cup onion, chopped
* 1 cup carrot, finely chopped
* 4 garlic cloves, minced
* 3 1/2 cups vegetarian chicken broth or chicken broth
* 3 cups water
* 1 cup dried white bean, rinsed (I used canned beans)
* 1 (398 ml) can tomatoes, cut up
* 1 teaspoon dried Italian herb seasoning or dried oregano
* 1/8 teaspoon cayenne
* 1 cup dry alphabet pasta


1. Combine first five ingredients; boil.
2. Add next four ingredients; boil; reduce heat, cover and simmer stirring occasionally for 1 1/2 hours until beans are tender.
3. Using a slotted spoon, remove most of the beans and transfer remaining liquid to a blender; process till smooth.
4. Return mixture and beans back to the pot; Stir in alphabet pasta.
5. Boil then reduce hear; cover and simmer 8 minutes until pasta is tender but firm.
6. Yield: 6 1 1/2 cup servings.


My daughter's initials are QQ....

February 11th - Homemade Peanut Butter Chocolate Chip Ice Cream

My nickname is Princess Ice Cream. Since receiving an ice cream maker from my wonderful dad for my birthday, this family has been making and eating some serious ice cream. My favorite part, next to all the crazy possible ice cream flavors, is the fact that I can pronounce and identify everything in my ice cream. I had almost quit buying ice cream, aside from Haagen Dazs and some spendy, hard to find in my area, organic brands. I can now use all organic ingredients and make twice as much ice cream for half the price. I should be a Cuisinart rep because I have even gotten people to buy their own makers (if you are wondering, I own the Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker, which for $80-$100 is a great machine!). Tonight we made peanut butter ice cream with chopped peanuts and chocolate chips. I used the sweet cream base recipe by Ben & Jerry's and added to it. I think peanut butter and chocolate is my favorite combo, although banana and strawberry is pretty good, too... oh, don't get me started...


Peanut Butter Ice Cream with Chopped Peanuts and Chocolate Chips Recipe

Sweet Cream Base
By Ben & Jerry's

2 eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk

Beat eggs, using a wire whisk, until frothy, 1-2 minutes. Add sugar a little at a time, beating about 1 minute. Add cream and milk and whisk to combine.

To this add:
1/3 cup peanut butter
1/2 cup chopped peanuts (salted or unsalted)
3/4 cup chocolate chips

I whisk in the peanut butter to the base before putting it all in the maker and freezing according to the instructions (about 25 minutes). In the last two minutes I add the peanuts and chocolate chips. This is not an overly sweet ice cream.


For more of my ice cream recipes go here (Candy cane chocolate chip ice cream & Christmas cookie ice cream).

February 4th - Lentil Burgers & Sewing Class

Today was a beautiful, sunny, spring like day that I spent with my kiddos. Quin had her first kids yoga class. She spent all day, it was a 4 PM, asking about it, and I was afraid it might not live up to all her anticipation, but it totally did. She LOVED it! I did yoga almost everyday when I was pregnant, and she would try to do it with me, but she was a bit young to stick with it. Today she did, because the instructor, Mindy Johnstone at Rocky Mountain Yoga, did an amazing job of working the alphabet into yoga.

Two creative endeavors for me today...

1) Lentil Burgers. I'm a vegetarian and am always trying to make a better veggie burger. Today I tried this recipe from TLC Cooking. I don't have any photos because I was too busy getting prepared for sewing class...

2) Ahhhhh, sewing class. 3 blissful kid free hours to work on any project I want to. Basically taking or teaching a class is the only way I get out of the house without kiddos and create. I love this class because I can bring whatever I want to work on and I get to have the help of a knowledgeable teacher. Tonight's project is a big step in my plan to spruce up my home studio. The walls are lined with Ikea Expedit bookcases, many of which have plastic milk crates in them. I hate the way they look and kept vowing to figure out a way to make them loveable. Then the perfect solution fell into my lap via my favorite e-newsletter, Craft Daily. This brilliant solution is by Laura Gunn of Paint in My Hair. Here is the PDF. My milk crate was not the same size as hers so I had to adjust for mine. In the end, it is a bit snug but I know what to do next time. I can now confidently whip out a bunch of these. Yippee! I have tons of vintage scrap fabric, like this sweet print that I may have paid .50 cents for...

All photos by Tiffany Teske
Please visit my blog, Art Food & Motherhood at http://tiffanyteske.blogspot.com

See the full gallery on posterous

Posted via email from thing-a-day 2010

My amazing friend, Kim, is in the class and she brought in some of her 10 month old daughter's handmade receiving blankets and in no time sewed four of them together for a blanket for her future bed. She will sew four more together for the back and them sew both panels together. And she is using the scraps to make a matching doll blanket, genius!

It's February and Time for Thing-A-Day! Day One Vegetarian French Onion Soup

Yes, that is right, I am attempting Thing-A-Day for the second year in a row. I did awesome last year and since I do several creative things each day it should be no sweat this year. Thing-A-Day has moved over to Posterous, and I have got to say, I LOVE IT! They have it set up so you email in your posts, along with attachments, and it instantly goes to my personal Posterous blog (set up for Thing-A-Day), to the Thing-A-Day Group blog, AND I can have it post to this blog. I am blown away by how the internet can link everything. Such a time saver. And for those who don't know, Thing-A-Day requires you to work on a creative project for as little as 20 minutes a day and then post about it. It can be music, writing, art, cooking... the sky is the limit. Registration to participate is now closed, but if you want to grab some inspiration, check it out...

So yesterday was day one. I had a GREAT day! I met up with someone I have been wanting to meet for a long time, and it turns out, we are kindred souls. I am really excited to start collaborating on some projects with this amazing woman. Yippee!! In addition to that, I got to spend a little time, a creative hour, with my good friend, Kim. All this while Quin was happily taking part in her ski lesson. Then, in the evening, I made vegetarian French onion soup. I got the recipe from Craft Daily, by far my most favorite e-newsletter. It is by Shawn Connally and you can get a PDF of the recipe here. I have also written it below, along with my changes... My husband used to serve French onion soup in a crepe restaurant he worked in. He loved this soup and so did our 3 1/2 year old, who ate it two days in a row, but with cheddar instead of Gruyere melted on top.


Vegetarian French onion soup
Makes 5-6 bowls

Ingredients (I used organic where possible)
- 6 yellow onions peeled and thinly sliced
- 1/2 c (one stick of butter)
- 6 cups vegetable stock
- 1/3 cup cooking sherry
- Salt and pepper to taste
- 1/2" thick French bread slices
- Gruyere cheese for melting on top. You could also use provolone, Swiss, or mozzarella.

- Melt the butter in a heavy soup pot. Add the onions and saute until the onions are translucent and soft, about 15 minutes (stir occasionally).
- Once the onions have cooked down, add the broth and sherry. Simmer for half an hour, then season with salt and pepper.
- Preheat the oven to 350˚F. While the soup cooks, toast the slices of bread, and grate or slice the cheese. (I grated and I didn't preheat my oven, see my note below*)
- Ladle soup into oven safe bowls, leaving about half an inch of space at the top. (i don't have soup crocks but do have small square casserole dishes which work. And I put my daughters in a ramekin).
- Place toasted bread on top of soup, then cover generously with cheese, either slices or grated.
- Put the bowls into a preheated oven and bake until the cheese melts, about 5 minutes. You may want to turn the oven to Broil if the top isn’t brown enough for your tastes. Watch the process closely. (*I didn't bake the whole thing for 5 minutes, I just broiled on low for 2 - 3 minutes).
- Eat up! We had this with a salad and a glass of wine.

Pumpkin Cookies... Good Enough For Breakfast

My friend, Michelle, came over for dinner one Sunday evening with her kiddos. She arrived with fresh baked cookies. How she managed to make them with her two active kids (3 year old girl with energy to burn and 1 year old boy who has been walking since 9 months) I don't know. I know, I know, people ask me the same thing, but at least for now, my babe doesn't walk. Her son walks, runs, AND climbs! You can't take your eye off of him for a second. She never even sat down while eating my lasagna, she ate her whole plate while keeping him from near disaster. I am telling you all of this in the lead up to this cookie recipe so you know that you CAN find the time to make them. The day after Michelle's visit, while eating the last few cookies, Quin looked at me and said, "You should get this recipe from Michelle." Wise child...

These cookies are cakey and light. They have a nice combination of ingredients that you might normally not think about putting together. They are great for an energy pick-me-up. I have added them to my list of good nibblies to make for new nursing moms, who often can only grab quick, simple things to eat when their energy is waning...

Sweet Pumpkin Cookies
Adapted from Moosewood Restaurant New Classics
I use organic ingredients wherever possible

1 c. butter
1 c. natural cane sugar
1 c. pumpkin puree
1 egg
1 tsp pure vanilla
2 c. whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 c. toasted peanuts
1 c. raisins (I use CURRENTS)
1 c. chocolate chips (optional)

Preheat the oven to 375.
Cream together the butter and sugar, and then add the pumpkin, egg and vanilla. Mix until well blended. Sift together the flour, baking powder, baking soda, cinnamon, allspice and salt and then add to the mixing bowl. Stir well to form a soft batter. Stir in nuts, raisins and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet, and bake for 10-15 min.

A Little French Canadian History Lesson - Pouding Chômeur Recipe

My husband is French Canadian. He is from outside of Ottawa, so he is Franco-Ontarian, but we did live in Quebec for awhile. In fact, our eldest daughter was born there, so she is actually Quebecois on paper. I was born in Minneapolis but my great grandfather on my father's side was French Canadian... you don't have to be French Canadian to enjoy this recipe, although if you aren't, you may have never heard of it. Read on for a brief history...

Pouding chômeur means pudding of the unemployed or poor man's pudding. Or as my husband's family calls it, which may or may not be politically correct, welfare pudding. It was created by Quebecois women, factory workers, in 1929, during the Great Depression. It used cheap, common ingredients, like flour, brown sugar, and water.

I must say this version is less than cheap with real maple syrup and a ton of butter. We used to live in Eastern Canada, where real maple syrup was cheap and available everywhere. In recent years there have been bad seasons and the price has gone up because it is more scarce. But, not as scarce and expensive as it is now that we live in Eastern Canada. An $8 can, 540 ml, is about $12 here. If you buy 12 cans in the East they are as little as $4.50 a can but here you can't buy in bulk. The cans weigh a ton, so having family ship them to us would be a bit ridiculous. So, we have come up with a way to ensure we never have to resort to Aunt Jemima. When friend or family come to stay with us, they bring use cans of syrup. It is their "toll" for staying with us, if you will. And we always buy 10 cans when we go home for a visit. It has worked well so far, I have only had to sell my blood twice to buy it here... ok, I am only kidding... but I probably would...


All this about syrup being scarce brings me to why I made pouding chômeur for the FIRST TIME the other night. To ration our syrup supply, we usually only use it on homemade crepes, pancakes, waffles, french toast, and with blueberries on our porridge. However, we have family coming this week! I checked our "stash" and since we still have 6 cans, I decided I felt ready to use some of our precious syrup in a recipe. In fact, the recipe ON the can. I don't usually try the recipes on the sides of boxes or cans, but I figured the maple people must have a good recipe for this French Canadian favorite. Plus, it is pretty darn easy. I was able to throw it together while cooking dinner, and it baked while we ate. I can't tell you how amazing the smell of maple syrup baking is. YUMMY! And you would have thought it was Andre's 5th birthday. He was giddy with anticipation. His mom called just before we took it out of the oven and he told her what I was making while practically beaming with pride. She wanted to know if it was her recipe... I will have to get it but she agreed the one on the can would probably be good. Andre took the pouding out of the oven and said it smelled and looked perfect. And it tasted amazing. Andre ate helpings that would not be considered healthy. And I just ate the last one while writing this. Trust me, this is worth trying. And PLEASE do not substitute fake maple flavored syrup (I don't think it would withstand the 5 minutes of boiling that is called for). If you don't have the real stuff, do a google search for a recipe that uses brown sugar. I used organic sugar, butter, and milk and unbleached flour.


Pouding chômeur de Grand-Mere Elmina
Off the side of a Quebecois can of maple syrup

Ingredients
- 1 1/2 c REAL maple syrup
- 3/4 c water
- 1 c sugar
- 2 c flour
- 1 c melted butter
- 2 tsp baking powder
- 1 c milk

Mix maple syrup with water and boil for 5 minutes. Combine flour, sugar, and baking powder with milk and butter. Spread dough into a tube or bundt pan (you can use a square or rectangular pan but the syrup may boil over while baking). Pour boiling syrup over dough. When the dough floats to the top of the syrup (about 5 minutes), place in 350 degree oven and bake until golden and toothpick in the center comes out clean (about 30 minutes).

How To Use Up Your Leftover Holiday Cookies & Candy Canes? Make Ice Cream....

We do our best to consume all the holiday goodies that we make or receive, but there always seems to be an extra tin of Christmas cookies that are getting too hard to eat without dunking them in a hot beverage... and what to do with the 100 mini candy canes that were hanging on the tree? If you get to know me long enough you will find out why I am called "Princess Ice Cream". Pretty much everything in our kitchen is fair game for the ice cream maker. With a good base most anything can taste great as ice cream. If you have an ice cream maker you will find my recipes for chocolate chip candy cane ice cream, using an easy french vanilla base, as well as my Christmas cookie ice cream, using a sweet cream base, below. No ice cream maker? Just let a bowl or pint of your favorite vanilla soften, then stir in the crushed canes or cookies by hand and refreeze. Or use your blender to make a delicious shake.


Chocolate Chip Candy Cane Ice Cream
By Tiffany Teske

French Vanilla Base
I use organic ingredients wherever possible...
2 large eggs
1 cup of sugar
2 cups of whipping cream
1 cup 3.25% milk
2 1/2 teaspoons vanilla
Red food coloring (optional)


Chunky stuff to add to base...
3/4 to 1 cup crushed candy canes (I put mine in a ziploc and then beat them with a rolling pin)
1/2 cup semi sweet chocolate chips

Beat eggs with a whisk for one minute. Add the sugar and continue to whisk for 1 minute. Add the cream, milk, vanilla, and a couple drops of food coloring (if using) and whisk until combined. Freeze according to your ice cream makers instructions. Two minutes before the end of freezing, add you candy canes and chocolate chips.


Christmas Cookie Ice Cream
by Tiffany Teske

Sweet Cream Base
I use organic ingredients wherever possible...
2 large eggs
1 cup of sugar
2 cups of whipping cream
1 cup 3.25% milk

1 cup of an assortment of crushed Christmas cookie (use the same method as for crushing candy canes)

Beat eggs with a whisk for one minute. Add the sugar and continue to whisk for 1 minute. Add the cream, milk, and vanilla, and whisk until combined. Freeze according to your ice cream makers instructions. Two minutes before the end of freezing, add your crushed cookies.



Tada! Chocolate chip candy cane ice cream! I have a Cuisinart Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker, which costs from $80 - $100 (in the US & Canada). It works great for the price. If you like frozen treats please keep an eye on my posts, I plan to feature a lot of ice cream, frozen yogurt, and sorbet recipes in 2010.