Rainy Day Meat Balls with delicious mushroom gravy.

There is nothing better than delicious meatballs with gravy and mashed potatoes on a rainy day.

This recipe is quick and easy and is so very delicious. If you are not a mashed potato fan then pasta or rice always works. Please click here to go to my YouTube channel to see the video of this recipe. 

MEATBALLS

454gr ground beef

1 small egg

1/8 cup hemp seeds (this is optional but so delicious) if not available use bread crumbs

1/4 cup chopped parsley

1/3 cup chopped onion

1/4 cup chopped mushrooms

salt & pepper to taste

Add all of the above into a bowl and mix well. Roll all the ground beef mixture into balls (makes approximately 12 large meatballs).

Pre heat a frying pan and sauté meat balls until 3/4 done. Remove meat balls when all sides are brown. Use a paper towel to remove excess fat. We will be using the pan and the fond on the bottom of the pan to add to the flavour of our gravy when we deglaze the pan. Hold meat balls for later use.

"In the culinary arts, there's a word for everything, including the brown particles found at the bottom of pans after browning meat or vegetables, known as fond. The technique for dislodging the fond from the bottom of the pan and incorporating into a sauce is called deglazing."

MUSHROOM GRAVY

To the frying pan add 3 tbsp. butter.  Add sliced mushrooms and sauté.  Add 3 tablespoons flour. Stir until the flour disappears. Add milk and continue to stir. This will thicken up and then you can add the wine, and slowly, the stock. This sauce will turn a lovely golden brown and be creamy and smooth.  Add the meatballs back into the sauce and cook so that the juices run clear in the meatballs. Serve hot over mashed potatoes.

1 cup milk

1/2 cup wine

1/2 - 1  cups beef stock

6 mushrooms - sliced 

salt & pepper

Mom's butter tarts

 Butter tarts are a classic dessert. This recipe is my Mom's, Eileen's and I remember baking these as a young girl. Mom found this recipe in a 1940's Purity Cookbook and as she writes at the bottom of the recipe it was 'still her favourite'.  I have included a copy of the original recipe below with my Mom's notes at the bottom. Baking butter tarts always brings back such good memories of my Mom's kitchen and her teaching me how to bake.

Yield:  2 doz. tarts

Make pastry (click here to go to my recipe of my Mom's pastry recipe) ahead of time and allow pastry to cool in the fridge. Meanwhile combine the ingredients below for the filling.

Butter Tart Filling

2 eggs

2 cups brown sugar

2 tablespoons vinegar

1 tsp. vanilla

1/2 cup of melted butter

1 cup of raisins & currents (if you are not a raisin fan you can use chopped toasted pecans, or coconut as well)

Beat eggs only until the whites and yolks are blended. Beat in sugar, vinegar and vanilla. Melt butter and stir into egg mixture. 

Line muffin tins with pastry rounds. (the original recipe calls them patty tins. I have my Mom's patty tins which are a shallower version of our muffin tins) and carefully pour in filling to 2/3 full.

Your pastry should be thin and about 1/8 of an inch thick.

Bake at 400° for 20 minutes.

These tarts freeze well. 

This is my Mom on Christmas Day 2020...still going strong.

5 minute prep for a hearty vegetable soup - instant pot version

Because we will use an immersion blender to puree this soup after cooking there is no need to fuss about dicing and chopping the vegetables like we would normally do.  I simple put everything into the instant pot, closed the lid, set the timer for 25 minutes and voilà within 1/2 an hour I had a delicious and nutritious soup ready to eat. 

1 bunch asparagus

1 large cooking onion

celery (optional but I was using up some old celery that needed using up)

1 L vegetable stock

2 bay leaves

hint:  although this is an asparagus soup I also used those vegetables in my fridge that are a little older and need to be used up.  I used the following in this soup today:

old brocolli (about 1 cup) and 1/2 bunch of parsley 

Peel onion, remove core  and chop in quarters. Wash asparagus and for this soup just cut off a small portion (less than 1 inch) of the woody end of the asparagus spear. Discard the 1 inch pieces. Break all spears in half and add onion, asparagus and celery to the instant pot. This soup will be pureed with an immersion blender so small dicing is not needed.

Add vegetable stock, bay leaves.

Close the lid and set the timer for 25 minutes. 

After cooking is finished, and after the steam is safely released from the instant pot, remove the lid and carefully lift the stainless steel insert out of the instant pot and place in an empty sink. REMOVE THE BAY LEAVES before blending.

Puree the contents with an immersion blender until smooth and creamy.  Serve hot with crackers or fresh bread.

Miriam's Time Saving Tip♥  no need to sauté any of the vegetables for this soup if using the instant pot.  If cooking on the stove top I would suggest sautéing the onions first.

Spring rolls with Alexandra....a perfect birthday dish!

It is Alexandra's birthday so I want to share with you this easy recipe that we made together last week. Spring rolls are an easy dinner or snack and can be made quickly and they keep well in an airtight container for leftovers. Happy Birthday honey!

rice paper

As per most of my recipes, the vegetables can be substituted or added to. The following work well too in this recipe: fresh basil, cucumber, zucchini, cooked chicken or fish, cilantro, cooked leftover vegetables

rice paper (see pic to the right)

1 lb. cooked prawns 

1 carrot 

1/2 package rice vermicelli

 2 large lettuce leafs or spinach

pea shoots

2 green onion

hoisin sauce

It is important that your prep is done ahead so that all the fillings are at your fingertips before you start rolling up the spring rolls.

Boil rice vermicelli for 2 minutes. Drain off water and cool pasta down with cold running water.  Set aside

Clean up prawns if needed by removing the tail and the vein if not already done.

Peel and then julienne carrots (very thin matchstick size), wash lettuce/spinach & pea shoots, slice green onion.

Option:  I like to quickly blanch my carrot sticks so that they are not as crunchy in the roll. Using a wire mess strainer put your carrot sticks into the strainer and then into a pot of boiling water. Immerse the sticks for 1-2 minutes only.  Allow to cool.

Immerse one rice paper at a time in warm water (I used a shallow frying pan but a cake pan works just as well) until it is not stiff anymore...maybe 10 seconds.  If the rice paper becomes too soft it doesn't work well.

Place rice paper on a damp cloth on your counter.

Leave one inch on the bottom and sides for sealing the roll.  Place a small amount of fillings (lettuce, noodles, carrots, onion, prawns) on the lower 1/3 of the paper. Drizzle hoisin sauce over filling as desired.

Fold lower edge up over fillings first to compress the fillings and then fold in the sides of the rice paper (looking like a burrito now) in, all the while pressing the fillings into a log shape. Continue to roll the log until all the filling is secured and the roll is a small log shape.

Continue until all your fillings are used up.  

Chill in a air tight container and serve cold with sauces of your choice.

place your filling near the bottom of the rice paper

Have all your prep done before you start rolling

 

GREEN Tomato Mincemeat for your Christmas mincemeat tarts (no meat involved)

 

Recipe Title:  Green Tomato and Thai Eggplant Mincemeat(sans meat (click on this link to go directly to my YouTube video) 

Ingredients:

9 c       green tomatoes 
9          apples (medium size), peeled & cored
1 1/2 cups       white sugar

1 1/2 cups brown sugar
5 cups raisins - rinse well first and drain
½ cup apple cider vinegar
1 tsp. nutmeg
2 tsp. cloves
5 tsp. cinnamon
2 tsp. allspice
2 tsp. salt
1 1/2 cups water

Use a food processor to dice the tomatoes or dice by hand
. Strain through a fine wire mesh strainer or cheesecloth to remove excess juice. Discard juice and save tomato pulp.

Peel and core apples and chop into a small diced or chop up in processor until small chunks. 

Add all ingredients in a large pot on the stove. Bring the mincemeat up to the boil and then simmer on low for approximately 1  1/2 hours stirring occasionally. Be careful as the mincemeat will burn on high heat.

After simmering on low and while hot, portion hot mincemeat into hot, clean and sanitized glass sealer jars. Place a hot sealing disc onto clean rim[i] and place a screw band over top of jar and tighten until resistance is met and then tighten just a bit more. RESIST THE URGE TO SCREW THE SCREW BAND UNTIL EXTREMELY TIGHT…NOT NEEDED.  

For complete canning procedures as specified by the authority on canning ‘Bernardin  Canada’ please go to their website http://www.bernardin.ca/

Green tomatoes left over after the harvest

After simmering for 1 1/2 hour the mincemeat turned into a tasty aromatic filling for your tarts 

Pumpkin Pie for Thanksgiving with a non dairy substitute!

 Thanksgiving 2020 is going to be different this year as we all are doing our part to flatten the Covid-19 curve again. I hope that you, your family and friends are safe and even though we can't gather as we normally do I hope this recipe comes in handy for however you are celebrating this year.

This year I am using oat beverage  instead of dairy for my pumpkin pie filling. It is a great substitute for those who don't want to use dairy or almond milk.

Pumpkin Pie Filling:

yield:  filling for 1  X 10 in. pie shells

1 can pure pumpkin (398ml) 
3 large eggs or 4 small
3/4 cup white sugar
1 cup Oat beverage (this is a substitute from the original recipe, please click here to go to my original recipe which uses dairy instead)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
½  tsp. salt

Procedure:

In a large bowl or with a stand mixer whisk eggs and sugar until well blended. You can easily do this by hand....a mixer is not necessary.

Add pure pumpkin (not pumpkin pie filling) from the can, spices, and salt. Mix until well combined.
Add oat beverage to the pumpkin & spice combination. Stir or whisk until combined.
Pour into unbaked pastry pie shell (recipe below) just up to the fluted edges (don’t
overfill).
Preheat oven to 375 degrees and bake the pie on the middle shelf of the oven for approximately 50-60 minutes until the filling is baked and set. Usually the filling when set has a slight convex appearance to it.
Serve hot or cold.  Refrigerate unused pie after cooled to preserve the freshness.

How about these pumpkins?

PASTRY (enough pastry for 4-5 pie shells)  The original recipe is from my Mom, Eileen,  who made the best pies ever.  

Eileen at 94...so thankful

5 cups all-purpose flour
2 tsp. salt
1 lb. shortening

1 tbsp. brown sugar

1 egg
3 tbsp. vinegar (I use apple cider vinegar but any vinegar will do)
1 & 1/4 cup cold water

1.     Mix together flour, salt and brown sugar. Whisk together to remove the lumps.

2.    Cut up shortening into small cubes, return to cooler to keep cold.

3.    Add vinegar and egg to liquid measure cup. Beat with a fork.

4.    Add enough ice cold water to egg/vinegar mixture to make a total of 1  1/2 cup of liquid.

5.    Place measured dry ingredients in a large bowl if mixing by hand.

6.    Add shortening and with a knife or a pastry blender start cutting the shortening in to the flour until all the shortening is dime size and mealy.

Miriam's Time Saving Tip♥ If using a stand mixer for pastry making do not multi-task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening showing and plenty of loose flour when you add the liquid. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry.

7.     Add liquid to the flour mixture and with a fork mix liquid in. Do not over mix at this stage or your pastry will be tough. Gently form into a ball with your hand.

8.    Roll dough up into a disc and wrap in parchment paper and then in a clean plastic bag and store in cooler until needed.

Miriam's Time Saving Tip♥ Making this pastry ahead is a great time saver. It keeps well in the fridge as long as it is wrapped well. After making pies freeze the remaining pastry for use later.

Banana Cream Pie

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  1 pastry recipe (please click here to go to my recipe for making easy pastry)
• Equipment needed:
• 1 pie plate
  rolling pin
  parchment paper or tin foil
  dry beans, peas or any legume (this is for the blind baking of the crust)
  ice for an ice water bath (cooking the custard)
  wire mesh strainer
  heavy pot for making custard
  pastry cutter (not absolutely necessary but very handy)
  large bowl
  plastic wrap
• Banana Cream Filling Ingredients:
  
  6 egg yolks
  3/4 cup white sugar
  3 tbsp. cornstarch
  1/4 tsp. salt
  3 cups whole milk
  4 tablespoons unsalted butter, cut into pieces
  2 tsp. vanilla
  3 ripe bananas
  1 tsp. lemon juice
• 1/2 very ripe banana (the blacker the better) for a flavour enhancer 
• Pie Topping:
  1 cup whip cream
  3 tbsp. icing sugar
• Press the 1/2 very ripe banana through a fine wire mesh strainer into the bowl that your hot custard will be cooled in. You will end up with about 1/8 of a cup of pure banana pulp and this will enhance the banana flavour of your pie. Set aside
• In another medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. Set aside.
• In a medium saucepan, bring milk just to a boil over medium high heat. Do not boil as the milk will burn. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture whisking the entire time. Then pour the warm yolk mixture into saucepan with the remaining hot milk. Place saucepan back onto the stove over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl to remove any lumps. Place the bowl of custard in the fridge to cool or place over a ice bath to cool quicker.
• After custard is cooled: Peel bananas and slice very thin (1/4 inch thick) and place in a shallow bowl. Add lemon juice to coat the banana slices so they don't turn brown. Arrange the banana slices on the bottom of your 'blind baked' and cooled pie crust. Pour cooled custard over the banana layer. Spread the custard over the bananas are covered. Place a 2nd layer of bananas on top of custard and then pour the remaining custard on top of the bananas. Spread out custard so that the top is smooth and all the bananas are covered. Cut a piece of plastic wrap and place the plastic wrap on top of the custard. This will help to prevent a film from forming. Store pie in the fridge for a minimum of 3 hours or overnight until the custard has set.
• When it is time to serve your pie whip up some whip cream to garnish the pie.

  

  Mike and Alexandra's pie

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  

  Leanna's pie

  
  
  
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Butter Tarts

Filling:

2 eggs
1/2 cup melted butter
1 tsp. vanilla
1 tsp. vinegar
1 cup brown sugar
1/2 tsp. salt
2 tbsp. syrup ( I am using golden syrup)
1/4 raisins (optional but I love raisins)

Melt butter.  Add egg to a large bowl. Whisk the egg until light and fluffy. Add brown sugar, vanilla, vinegar, salt and whisk again.
Add melted butter.
Continue to mix until well blended.

Pastry ( please click here to go to my recipe of never fail pastry)


Roll out the pastry very thin and cut out 12 large rounds. This recipe has enough filling for 12 tarts.

Press each pastry round into each muffin cup.
Put 8-10 raisins in the bottom of each pastry round.
Pour filling into each muffin cup on top of the raisins to fill the tart. Do not over fill.


Bake at 400° for 22 minutes or until the pastry browns.
Remove from muffin pan after cooling for  minutes. They would be hard to get out if you let the sugary filling cool too much.