Happy Thanksgiving Canada

Posted on October 9, 2017 by Mama Cormier

….celebrating with a Southern flair

This year we substituted turkey and stuffing with deep fried chicken, BBQ ribs and macaroni and cheese. We started the meal with curried pumpkin soup, served in the pumpkin shell and freshly baked corn bread. Our daughter hosted the meal and because there were 14 of us we decided to share the work with a pot luck meal. I brought the soup and bread and plum cake. Gaelan and Brendan cooked the meats and the mac and cheese. Other contributions included roasted potatoes, pasta salad, coleslaw, wine and meat and cheese platters as appetizers.

As you can see from the photos our granddaughter loved the pumpkin but she loved the soup just as much. Even my Dad who normally dislikes pumpkin pie enjoyed this soup.

The recipe came from a cookbook that my friend Janice gave me as a gift last Christmas. Her church, St. Philip’s Lutheran Church, collected soup recipes from friends and members of the church and created the book It All Begins With Soup and sold the cookbook as a fundraiser. This recipe is dead simple.

Curried Pumpkin Soup

1 large can of pumpkin puree

1/4 cup coconut oil

1 chopped onion

2 cloves of garlic

3 cups of chicken broth

1 Tbsp curry paste (more if you like spicy)

1/4 tsp. coriander, salt and pepper (adjust seasoning to your taste)

3/4 cup coconut milk (1/4 cup for swirls in the serving bowls)

Saute the onions and garlic in the coconut oil. Stir and cook for 5 minutes. Add chicken stock, paste and seasonings. Stir and cook until boiling. Cover and continue to boil for 10 minutes, stirring occasionally. Add pumpkin puree and coconut milk. Whisk until smooth. Cook for a final 5 minutes before you puree the soup in a blender or food processor. Serve warm with a swirl of coconut milk in a bowl.

if you are vegan you can substitute chicken broth with vegetable broth
I doubled the recipe to serve 14 people – the bowls were small but some people had seconds
my pumpkin was way to big – the soup filled just over half the pumpkin

Fruits of my Labour

Posted on July 14, 2014 by Mama Cormier

….overhanging branches of sour cherries netted me 5 jars of jam

Thanks to my neighbour’s sour cherry tree I was able to pick enough cherries that were hanging over onto to our side of the hedge to make jam. I’d never really noticed the tree before, probably because I would have been at the cottage when the cherries are ready to pick. This year I’ve been home more than normal because of a family situation.

I knew the cherries were ready to pick because the neighbourhood squirrel was feasting on them a couple of days ago.

I found an easy recipe in the cookbook, Food in Jars by Marisa McClellan.

Sour Cherry Jam

6 cups of pitted and crushed (I left mine whole) sour cherries, 3 cups of sugar and 1 packet of liquid pectin (3oz/85ml)

Combine the cherries and sugar in a large pot and boil for at least 20 minutes. Add the pectin and boil for another 5 minutes.

Ladle into hot, clean canning jars. Apply the lids and rings and process in a hot water bath for 10 minutes.

The jam is a bit loose but it jells up more when it’s refrigerated. Delicious.

Thanks Nancy. Your jar is on its way.

A Little Heaven in a Jar

Posted on February 9, 2014 by Mama Cormier

….I don’t often make dessert but this recipe for cheesecake made in a slow cooker intrigued me

The original recipe comes from Chef Ricardo’s cookbook, Ricardo: Slow Cooker and was reprinted in the Life section of Saturday’s paper. I was drawn to the recipe for two reasons: 1. It is prepared in a slow cooker and 2. it is prepared in individual ramekins or small canning jars.

Since we were having the family over for Sunday lunch and Game Day, I decided to make the salad and dessert portions of the meal. The menu consisted of Orange, Avocado and Red Onion Salad, which I posted here, cornmeal and jalapeño muffins, beef enchiladas, Mexican rice and cheesecake in a jar.

Cheesecake with Strawberries and Graham Cracker Crumble in a Jar

Serves 4

1 pkg. (250g or 8 oz.) cream cheese, softened

75 mL (1/3 cup) sugar

1 egg

60 mL (1/4 cup) 35% cream

5 mL (1 tsp.) vanilla extract

Crumble

125 mL (1/2 cup) graham cracker crumbs

60 mL (1/4 cup) all-purpose flour

30 mL (2 tbsp) brown sugar

60 mL (1/4 cup) unsalted butter, softened

Fruit Topping

250 mL (1 cup) diced strawberries or favourite fruit

15 mL (1 tbsp.) sugar or sweetener

Whipped Cream (optional)

Directions:

1. Place a clean cloth in the bottom of the slow cooker. I forgot and two of the jars broke as soon as I added the hot water.

2. In a food processor combine all the ingredients for the cheesecake (not the crumble or fruit) and puree until smooth.

3. Pour into clean ramekins or small canning jars and place in the slow cooker. Carefully pour hot water (not boiling) around the jars until the water reaches the half way mark on the jars.

4. Cover and cook on low heat for 90 minutes until firm and slightly puffed. Remove from the slow cooker and let cool. Refrigerate for 3 to 4 hours until completely chilled.

5. Crumble:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

6. In a bowl combine the dry ingredients and add the butter. Using your hands mix the mixture until crumbly. Drop onto the baking sheet. Bake, stirring twice during the baking process for about 15 minutes or until golden in colour. Let cool.

Strawberries:

Wash the strawberries and dice. Toss with the sugar or sweetener of your choice. Set aside to macerate.

When ready to serve, garnish each ramekin or jar with the graham cracker crumble, strawberries and a dollop of whipped cream.

Enjoy!

Day Light Savings – Part 2

Posted on November 3, 2013 by Mama Cormier

…..the downside is that it gets dark earlier

The day seemed exceptionally long but now I’m tired and it’s only 7:00 pm. When I leave work it will be dark outside and it will continue to get darker till December 21st.

There’s always a lot of discussion around whether we need daylight savings time. In the United States, Hawaii and Arizona don’t change the clocks and in Canada, Saskatchewan has opted out of using it. It does play havoc with the body’s internal clock and it takes about a week for some people to adjust.

I think I’m tired because I had a lot on my plate. I got out this morning for a short walk with Lucy. We put our patio furniture away and I cleaned up some of the weeds from the garden. I dusted and vacuumed the living room, cleaned out the jam cupboard, cleaned the fridge, cleaned the bird cage, vacuumed the upstairs, stripped the beds and did four loads of laundry.

I tried a new recipe tonight, cauliflower couscous. My husband and I are trying to eat less meat. I checked out a few recipes on the internet and then gathered up the ingredients I had on hand. After a few modifications I came up with my own version of this tasty dish. If you’re trying to cut down on carbohydrates or need a gluten free recipe you’ll find that this recipe covers both bases.

Carol’s Cauliflower Couscous

1 medium size cauliflower

1 sprig of rosemary

1 tsp. salt

2 tbsp. olive oil

1/2 cup coarsely chopped almonds

3 celery stalk, finely chopped

1 red apple, skin on, diced

handful of finely chopped chives or green onions

handful of fresh parsley, chopped

1/2 cup golden raisins

1 clove of garlic, finely chopped

1 tbsp. cider vinegar

pepper to taste or a splash of your favourite hot sauce

1. In a food processor place the cauliflower flowerets and pulse till the cauliflower resembles couscous.

2. In a flat bottom saucepan pour just enough water to cover the bottom with a sprig of rosemary and 1 tsp of salt.

3. Bring the water to a boil and add the cauliflower couscous. Cover the pot, lower the heat and simmer for 5 minutes.

4. After 5 minutes remove the couscous from the pan and spread onto a baking dish to cool.

5. Add oil to the pan and toast the chopped almonds for a few minutes. Add the celery and cook for another 5 minutes till the celery softens.

6. Add the garlic, chopped apple, chives, vinegar and parsley. Continue to cook just to warm the mixture and season to your liking.

7. Serve warm or cold.

Traditional Irish Soda Bread

Posted on March 17, 2013 by Mama Cormier

…. this bread made everyone happy today

Happiness Files – Day 8

I was prepared to add raisin and currents to my bread today until I read that traditional Irish soda bread has only 5 ingredients: flour, baking soda, sugar, salt and buttermilk

4 cups (1000 mL) all-purpose flour

1tablespoon (15 mL) sugar

1 tsp. (5 mL) salt

1 tsp. (5 mL) baking soda

2 cups (500 mL) buttermilk

1. Thoroughly mix all the dry ingredients together in a large bowl. Nothing is worse than biting into a clump of baking soda. Make a well in the middle.

2. Pour the buttermilk into the centre and then using your hands move the flour into the liquid and mix together until all the ingredients come together.

3. Using your hands gently knead the dough a couple of times until you form a nice smooth ball.

4. Place the loaf on a lightly greased cookie sheet and with a sharp knife cut a deep cross through the middle of the loaf.

5. Bake the bread in a 425 degree oven for 35 minutes. Cool on a rack.

6. Slice and serve with butter.

Dinner today consisted of a beet, wilted greens, and feta salad. I used the beets and steamed greens that I prepared last night. I added feta cheese, a splash of olive oil and freshly ground pepper and salt. I felt like I was in a fancy restaurant enjoying a gourmet salad.

The main course was the Guinness Irish stew and a dollop of champ (mashed potatoes with sliced green onions) that my husband made. It was amazing.

Before dessert we took the dogs, Lucy and Frances, for a nice long walk to help burn some of the calories from the stew and make room our fresh berries and cream and hot steaming coffee.

Here are 5 more reasons why I had a happy day today. Bringing people who love each other together to enjoy a meal, regardless of the occasion, is always a happy moment. Sharing food with people who appreciate your efforts is very rewarding. Hope you had a lovely day, whether you were celebrating St. Patrick’s Day or just enjoying a regular Sunday.