The Castle Kitchens

ham and broccoli casserole

2009-02-14T09:37:00.004-05:00

An easy and delicious week-day meal, great for busy days. So good, that Hubby has even asked for it for birthday suppers :-)

Everything can be prepared ahead of time, and assembled at the last minute (or even assemble in the morning and put in the fridge until dinner time).

Amounts are very flexible, and customizable for your family size.

Ingredients:

~ a slice or two of cooked, cubed ham
~ a cup or two of cubed cheddar (we use old)
~ a cup or two of broccoli florets (either defrosted frozen or fresh- steam slightly if desired, but we don't)
~ 2-4 cups of cooked brown rice
~ 1/2 to 1 full recipe of homemade condensed mushroom soup

Directions:

~ combine all ingredients in a casserole large enough to accommodate the amount your are preparing

~ sprinkle the top with dried parsley and pepper if desired

~ bake in a 350* oven until warmed through (about 1/2 hour to 45 minutes, depending on amounts)

This week's supper menu...

2009-02-13T10:40:00.000-05:00

... posted over here.

This week's supper menu...

2009-02-06T09:39:00.000-05:00

... posted over here.

Lemon Poppyseed Muffins

2009-02-03T12:27:00.000-05:00

(makes 12)

Ingredients:
2 cups whole wheat flour
1/2 cup raw sugar
1/4 cup poppyseeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1tablespoon lemon zest (optional)

1 egg
3/4 cup rice milk (or regular milk)
1/4 cup oil
1/4 cup lemon juice

Directions:
In large bowl combine flour, sugar, poppy seeds, baking powder, baking soda, and salt (and lemon zest if you choose to add it).

In separate bowl mix egg, milk, oil, and lemon juice.

Pour into flour mixture and stir just enough to moisten being careful not to over-mix.

Spoon into greased muffin tins.

Bake in 375* oven for 25- 30 minutes or until tops are firm.

This week's supper menu...

2009-01-31T11:56:00.001-05:00

... over here.

a snack is not a treat

2009-01-25T11:35:00.000-05:00

A long list of healthy snacks over here.

a supper menu...

2009-01-23T11:31:00.001-05:00

...over here.

Hubby's best, most incredibly delicious chicken (or turkey) soup

2009-01-18T08:33:00.000-05:00

This recipe came through my mother-in-law, and is meant to use up leftover turkey after Thanksgiving or Christmas. We do make it then, but like it almost as much with leftover roast chicken (and Gracie, of course, prefers it with no meat at all ;-) It's one of Hubby's favourites, especially when he has a cold (or comes home frozen from the arena).

What makes it a little different from most turkey/ chicken soups is the addition of a can of tomato soup before serving. It not only gives it a wonderful flavour, but adds some vitamin C as well (important during cold season).

I you haven't made a roast turkey or chicken, this can be made using chicken pieces (thighs are nice) to make the broth, and the meat can either be added to the soup or kept for another meal such as a stir-fry or chicken pot pie, added to a salad, or shredded for sandwiches or Shredded Thai Chicken.

Ingredients (amounts are flexible- use what you have or what you want):

~ a soup pot of turkey or chicken broth, about 8 cups (made from boiling the carcass left over from the turkey/ chicken along with any leftover veggies, some onion, and whatever seasonings you like. I like to use the same seasonings I use in my stuffing, since that flavour already comes out when boiling the carcass)

~ about 4 cups of chopped veggies (I use carrots, celery, potatoes and onion) and about 1/2 cup of frozen peas if desired

~ about 1/2 package dried linguine or fettuccine, broken into bite-size pieces (about an inch long)

~ any nice bits of meat that fell off of the carcass during boiling, and any leftover roasted meat, cut up (or, as Gracie would suggest- use no meat at all!)

~ one can of all-natural, low-sodium tomato soup (it's the only canned soup we buy, because I've never been able to make mine turn out with a nice texture)

Directions:

1. Heat broth to boiling and add meat and all veggies except peas, reduce heat, and simmer until potatoes and carrots are almost cooked through (about 15 minutes).

2. Bring broth back to a boil and add pasta, reduce heat and cook until al dente (check the package- it's usually about 10 minutes).

3. Next add frozen peas, and bring back to a boil.

4. Turn off heat and stir in the can of tomato soup.

5. Serve with pepper and parmesan on the table for those who would like to add them, and a loaf of homemade bread if possible.

healthy makeover- tuna casserole

2009-01-16T18:12:00.000-05:00

Ingredients:

One box whole wheat macaroni
1 can tuna packed in water (no salt)
one recipe homemade condensed mushroom soup
a cup or so of frozen or fresh peas (depending on season)

Directions:

Cook macaroni according to package directions. Drain and put into large casserole dish.

Add tuna (drained) and peas, then pour mushroom soup over top. Stir until nicely mixed, sprinkle with pepper if desired.

Bake in a 350* oven until heated through (about 1/2 hour).

Serve with parmesan, pepper, parsley and grated cheddar on the table as additional (optional) toppings.

Note: we usually double this for our family so that The Boy can have seconds, and Hubby can have leftovers for lunch the next day

This week's meal menu...

2009-01-16T08:59:00.001-05:00

... can be found here.

This week's supper menu

2009-01-12T17:08:00.000-05:00

Posted here.

Our new summer menu

2008-07-13T10:01:00.002-04:00

alternate title: the patio's finished, the new BBQ is working, and soccer is over! Yippee!

Mondays: Still pasta and pesto, as per popular request. I'm good with that because it's easy, quick, and on Mondays I usually do some baking for the week, so don't much feel like making a big dinner ;-) We'll be making less pasta, though, and filling up on fresh salad!

Tuesdays: Baked fish, so unfortunately the oven needs to be on. While it's on anyway, I'll make Gracie's favourite roasted herbed potatoes, and we'll have a steamed farm-fresh veggie (or two! or three!) on the side.

Wednesdays: Chicken of some sort. Depending on what is the best deal, we'll either roast a whole chicken in the crockpot (with potatoes or rice on the side and a steamed veggie) or boil pieces to make shredded Thai chicken. I'll keep some of the pasta separate for the girls (who don't like Thai food) and make them a cold pasta and veggie salad. If by some miracle the boneless/ skinless chicken breasts are on sale, Hubby can BBQ them and those who want to can have them on a bun- I'll make a salad to go with. Any leftovers can be added to tomorrow's salad, and I'll (of course) make broth.

Thursdays: Beans still. We'll either have a Big Salad or bread salad with some chickpeas, burritos, or one of these soups if it's rainy or cool.

Fridays: Eggs still- probably quiche loaded with yummy farm-fresh veggies.

Saturdays: BBQ- the classic burger, with salad on the side.

Sundays: During cool weather, this is usually our 'roast' night, but from now until the snow flies, it'll be BBQ! Sausages on a bun is a favourite (with the almost ever-present salad ;-), and makes easy leftovers for Hubby's lunch on Monday. Leftovers can also be chopped and added to Monday's pesto pasta.

And that's it! It's been a real blessing planning out these seasonal menus- one less thing to worry about each week ;-)

Mrs. Fields needs a makeover...

2008-06-12T10:30:00.003-04:00

... so we're giving her one.

I've had the original Mrs. Fields' Cookie Book for years, and we have made quite a few batches from it- the touble is, the recipes are just so unhealthy that we only made them for Grand Occasions like Thanksgiving or Christmas, and they were definately a treat (as opposed to a part of our regular snacking like these ones).

So, Gracie and I have a plan (which has been heartily endorsed by the rest of the family ;-) to healthy-up the recipes. We've started on Page One and will work our way through the entire book, making notes as we go. Wanna come along for the ride?

The recipes:

1. Blue-Ribbon Chocolate Chip Cookies

Mrs. Fields' Blue-Ribbon Chocolate Chip Cookies with a healthy makeover

2008-06-12T10:16:00.005-04:00

Helper: Baby (7yo). I had to give the sugar/ butter mixture an extra stir, but she did everything except use the oven.

Results:
Hubby: "These are outstanding!"
Boy: "These are beyond outstanding! They are outstandingly outstanding!"
Gracie: "Mmmmmm... definitely a make-again!"
Baby: "(munchmunch) Can't talk (munchmunch)... must (munch) eat (munch) cookies (munchmunchmunch)...

Ingredients:
2 1/2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 cup raw sugar
1 cup olive oil margarine (Baby is allergic to milk- you can use softened butter if you prefer)
2 large eggs (we use free-range, grain-fed)
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips (ours are dairy-free, of course, and have no artificial colours or flavours)

Directions:
Thoroughly wash and dry a flat surface for cooling cookies (we use a part of our counter, you could also use a table).

Preheat oven to 300*.

In a medium bowl whisk together the flour, soda and salt.

In a large bowl blend sugar and margarine to a grainy paste, then add eggs and vanilla. Mix until blended, but don't over-mix.

Add the dry ingredients to the large bowl until almost combined, then add the chocolate chips and stir until all ingredients are incorporated, but don't over-mix.

Drop by round tablespoons onto an ungreased cookie sheet (about 2" apart), and bake for 18-22 minutes or until golden. Use a spatula to transfer quickly to a cool, hard surface.

Notes:
We found that even after the cookies seemed cool, the chocolate chips were still 'melty', so we left them for about an hour before transferring them to a plate. We didn't wait that long to sample some, though ;-)

Late spring menu

2008-06-03T16:17:00.002-04:00

Rather than post weekly menus that vary so little, I'll post seasonally (which is how I cook and how we eat). We tend to repeat meals in about six-week cycles that suit the weather and what is in season.

This is our menu until the middle of July when Baby will be finished with soccer, Hubby will have our new patio finished so that we can bar-b-que, and the farmer's market will be brimming with Good Things to Eat.

Mondays (soccer night)- whole wheat pasta with basil pesto and parmesan

Tuesdays- fish (either baked fillets with a sprinkle of whole wheat breadcrumbs and herbs or homemade cakes), roasted herbed potatoes, and a vegetable (this week- fresh asparagus!)

Wednesdays (soccer night)- Baby's Birthday Supper

Thursdays- beans (potato and bean bake, bread salad with chickpeas, tomatoes and feta, or one of these soups if it's rainy or cool)

Fridays- eggs (either quiche, egg salad sandwiches, fried egg sandwiches, sunny-side-up, or omelettes) with a side veggie

Saturdays- either Hubby will make his famous calzones, or I'll make all natural sausages with potatoes and a side veggie

Sundays- roast beef, chicken, or pork with brown rice, risotto or potatoes and a veggie

Cleaning-out-the-pantry menu

2008-03-28T12:13:00.015-04:00

Spring cleaning time is almost here (yay!), so I'll be trying to use up what we already have on hand in the pantry/ freezer/ fridge over the next week or two, only buying what is absolutely necessary.

First, for the inventory (only looking at supper ingredients):

In the freezer

package of cod fillets
4 3 pkgs. naturally smoked, low-sodium bacon (it was on sale 1/2 price!)
pkg. chopped spinach
bag large peeled, uncooked shrimp
~~2 pkgs. hashbrowns~~
container of all-natural Italian sausages (bought on sale for 1/2 price, cooked and then frozen- about 10-12?)
various full and 1/2 pkgs. veggies (stew mix, peas, green beans, brussel sprouts)

In the fridge

~~small container of left-over homemade creamy corn~~
various cheeses (cheddar, cottage, ~~mozzarella~~, goat, cream, parmesan)
plain yogurt
eggs
1/4 jar chopped garlic in oil
almost-full jar yeast
all of the standard condiments and a variety of homemade (by my m-i-l) jellies, chutneys, sauces

In the pantry

small bag potatoes
~~3 onions~~
organic broth cubes (beef, chicken, vegetable, onion)
3 2 jars salsa
can each of red and white kidney beans
can chopped tomatoes
jar Tikka Masala sauce
~~can salmon~~
~~can tuna~~
can brown beans
18 17 cans tomato soup (we bought a case for 1/2 price)
2 1 cartons unsweetened almond milk
small pkg. bulgur
~~package homemade dried spaghetti~~
1/2 pkg. "soup" pasta
~~brown rice~~
arborio rice
~~bag baked corn chips~~
whole wheat flour
every spice and dried herb known to man
various oils and vinegars

And now for some supper ideas with the goal in mind of using up as much as possible, and purchasing as little as possible (therefore not as much variety as usual). We won't necessarily be eating them in this order, but I have enough options for two full weeks:

Items in red need to be purchased

1. fish cakes, dairy-free scalloped potatoes, froz. veg.
2. minestrone soup, homemade bread
3. Dublin coddle (potatoes)
4. shrimp stir-fry (mushrooms)
~~5. cheater chowder (salmon and corn)~~
~~6. spaghetti with creamy tuna and pea sauce~~
~~7. stir-fried sausage and onions, risotto, froz. veg.~~
8. burritos (whole wheat wraps)
9. quiche
~~10. eggs, hashbrowns, bacon, froz. veg~~
11. potato bake with sausage instead of beans
~~12. nachos, raw veg. (carrots, cucumbers)~~
13. Tikka Masala chicken over rice, veg. (whatever free-range, grain-fed chicken is the better deal)
~~14. eggs and mushroom soup on toast, raw veg.~~

So, with only purchasing five additional items, we'll be eating like kings (and queens), with some pantry items left over. Between veggie soups for lunches, tabouleh and chips-and-salsa snacks, I think we'll succeed at clearing out the old to make way for the new. How much longer 'til market season??

p. s. I'll be posting additional recipes as I have time, leave me a comment if there is a particular one you would like first ;-)

White bean soup

2008-03-01T17:53:00.004-05:00

This started with a recipe in our local paper that I couldn't resist tinkering with (of course ;-).

olive oil
2 cups chopped celery and carrots (total, not 2 cups of each)
4 cups chicken or vegetable broth
1 can white kidney beans
1 pkg. frozen, chopped spinach
grated parmesan cheese

Heat some olive oil in a soup pot and cook the celery and carrots for a few minutes.

Add the broth and bring to a boil.

Add the beans and spinach, reduce heat to low, cover and simmer for 1/2 hour or so.

Serve with a large spoonful (or two!) of parmesan on top (sprinkled with pepper if you like).

Dublin coddle

2008-02-23T13:44:00.006-05:00

Our version, anyway (I swear, there must be hundreds...)

ingredients for 10 servings:

10-12 potatoes, peeled and cut into bite-sized pieces
1-2 onions, chopped
1/2 package naturally-smoked, low-sodium bacon sliced into 1/2 inch pieces (or 5-6 sausages, boiled for 10 min. and cut into bite-sized pieces)
5-10 carrots (if desired) peeled and cut into bite-sized pieces
enough broth to cover (2-4 cups)
parsley (dried or fresh)

In soup pot or dutch oven, brown bacon (or sausages) with onions, add remaining veg and cook for approx 5 minutes, stirring continually.

Sprinkle with pepper, then pour broth over all. Bring to a boil, then reduce heat and cover, simmering for about 1/2 hour or until vegetables are cooked through.

Remove from heat and add loads of parsley.

You can leave chunky, but we prefer to mash about 1/2 of the veg, giving it a good stir before serving (making the broth very thick).

dairy-free scalloped potatoes

2008-02-23T13:20:00.004-05:00

ingredients for 10 servings:

enough potatoes to fill a 9x13 baking dish (10- 12), peeled and sliced thin
1-2 onions sliced thin (optional)
1/4 cup olive oil margarine
3 T flour
2 cups vegetable or chicken broth
pepper to taste

Oil baking dish and layer potatoes (and onions), sprinkling each layer with pepper.

In a medium pot, melt margarine and add flour. Stir until bubbly, then slowly add broth, stirring continually until thickened.

Pour thickened broth over potatoes, cover with foil and bake in 350* oven for approx. an hour. When done, foil can be taken off and potatoes browned if desired.

Winter veggie and bean bake

2008-01-30T11:54:00.000-05:00

Any root vegetables in needed amounts
Favourite canned or pre-cooked beans in needed amounts
Favourite vinaigrette dressing (bottled or homemade)
Dried or fresh, chopped parsley
Parmesan cheese if desired

Chop veggies to bite-size, and drain beans.

Combine in baking pan or casserole dish and toss with enough dressing to coat, and sprinkle with cheese.

Bake in 350* oven for about 45 minutes, or until vegetables are cooked through.

Toss with parsley and a bit more dressing if dry, and have pepper and parmesan on the table.

Notes:

For our family of six, we use 10 potatoes (white, sweet or a mix), 5-6 carrots, an onion or two and two cans of beans (usually one of chick peas and one mixed) and an oganic balsamic vinaigrette.

I sometimes add some chopped red and green peppers 1/2 way through baking

*Delicious* warmed up for lunch the next day!

Gypsy Soup

2008-01-10T23:09:00.000-05:00

This is by far our favourite soup this winter. So good, in fact, that my chickpea-hating 12yo has proclaimed it the second-best soup ever (mushroom being number one).

My ~~lazy~~ version of the Moosewood Cookbook's Ever-So-Delicious Gypsy Soup

3 tablespoons (or so) olive oil
1 cup chopped onion
2 tsp chopped garlic in oil
2 cups sweet potatoes- peeled and chopped
1 cup fozen peas
1 can chickpeas- drained and rinsed
3 cups vegetable broth
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
dash cinnamon
1 bay leaf
1 tablespoon tamari soy sauce
1/2 can tomato paste

In a large saucepan, saute onions, garlic, and sweet potatoes in olive oil for about five minutes.

Add seasonings (except soy sauce) and the broth.

Simmer, covered, fifteen minutes.

Add remaining vegetables, chickpeas, tamari and tomato paste.

Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.

NOTES : The vegetables used in this soup are flexible:
Any orange vegetable can be combined with green...for example, green peppers or green beans could replace the peas. Carrots or squash can be used instead of, or in addition to the sweet potatoes, etc.

Pumpkin Pie Soup!

2007-10-31T18:03:00.000-04:00

and yummy whole wheat biscuits over at the Castle.

Peppernuts!

2007-09-19T18:05:00.000-04:00

over at the Castle.

Eat local

2007-04-18T12:01:00.000-04:00

'Eat local' movement stresses security, safety

St. Patrick's Day menu

2007-03-16T15:48:00.001-04:00

Breakfast:

Irish oatmeal and cream

Second Breakfast:

Dublin Coddle (without the carrots)

Afternoon nibblies:

Irish oatmeal cookies

Supper:

- Green salad (baby spinach, avacado, green onions, cucumber, green peppers, green herbed vinigrette)
- Spinach pasta with pesto
- Breadsticks in shape of shamrocks plastered with dried parsley instead of sugar

Dessert:

Chocolate brownies with icing sugar-stenciled clover on top
Irish cream coffee for Hubby and I

Snack to accompany watching Hockey Night in Canada (Go Sens!):

Potato chips
and finish off the cookies
and nice strong tea

A substitute for condensed mushroom soup

2007-03-01T11:24:00.001-05:00

We don't use condensed soup in any of our recipes anymore, since we avoid MSG, artificial colours and flavours. Problem is, many of our favourite quickie casseroles and 15-minute suppers call for a can of mushroom soup to act as the 'sauce'. Hubby mentioned the other day how much he has missed one of his favourites- a broccoli/ ham/ cheese/ rice/ mushroom soup combo the kids dubbed 'Super Supper' years ago. I decided to experiment, and actually came up with a winner! We had 'Super Supper' last night, and it tasted very close to what we were used to, but better (of course!).

I took my favourite quick-n-easy cream of mushroom soup recipe and reduced the liquid- and there you go- condensed soup!

Homemade Condensed Cream of Mushroom Soup

INGREDIENTS:
8 ounces finely chopped mushrooms
1 cup chicken or vegetable broth
2 tablespoons finely chopped onion (optional)
1/4 cup butter
3 tablespoons flour
1 cup milk
salt and pepper to taste

In a large saucepan, combine mushrooms, broth, and onion, and bring to a boil; cover and simmer for 20 minutes.

Melt butter in another saucepan; blend in flour.

Gradually add milk; cook, stirring constantly, until thickened.

Add sauce to mushrooms and season to taste with salt and pepper.

Makes about 3 cups.

Notes:

Any leftovers can be stored in the fridge for a few days.

The original soup recipe calls for 2 cups of broth and 3 cups of milk- the rest is exactly the same.

Pancake Tuesday

2007-02-20T11:30:00.000-05:00

This is our favourite pancake recipe. We have made it successfully without the blueberries, and also by substituting chopped apples. The original recipe came from the back of a Kellogg's Bran Flakes box, but we use cheaper store-brand bran flakes and changed some of the ingredients to make them healthier and more nutritious.

Bran flake pancakes

Ingredients

(250 mL) 2 cups whole wheat flour
(25 mL) 2 tbsp raw sugar
(15 mL) 1 tbsp baking powder
(2 mL) 1/2 tsp salt
1 egg
(425 mL) 1 3/4 cup milk (we use rice milk because of Baby's milk allergy)
(25 mL) 2 tbsp oil
(250 mL) 1 cup bran flakes cereal (or multigrain flakes, or ancient grain flakes or whole-grain oat flakes, etc.), crushed to 125 ml (1/2 cup)
(300 mL) 1 1/4 cups fresh or frozen (unthawed) blueberries

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In medium mixing bowl, beat egg until foamy. Stir in milk, oil and crushed cereal. Let stand 5 minutes. Stir again. Add flour mixture and blueberries, stirring just until combined.

3. Using 75 ml (1/3 cup) batter for each pancake, pour batter onto lightly-greased preheated skillet. Cook until bubbles form on surface and underside is golden brown. Carefully turn and cook until browned. Serve immediately with syrup.

YIELD: about 14 pancakes

Gingerbread Pumpkin Cake (or Muffins)

2006-12-14T21:24:00.000-05:00

This one literally makes The Boy squeal with delight. This is what I heard yesterday at lunch time:

"Mommy, what are we having for lunch? It smells delicious! I could smell it all the way up in my room... Oh my goodness, is that what I think it is??!! Baby, Baby! Guess what we're having for lunch??!! Oh my goodness, I'm so excited! Baby! It's ginger cake! It's GINGER CAKE!"

Gingerbread Pumpkin Cake (or Muffins)
Makes one 9x9 snacking cake, or 24 muffins

1 to 1 1/2 cups raw sugar (or granulated)
2 eggs
1 cup pumpkin (not pie filling- pure, puréed pumpkin)
1/2 cup oil (we use olive)
1/2 cup soured milk (1/2 cup milk with 1/2 tsp. vinigar or lemon juice added- let sit 5min before using) or buttermilk
1 3/4 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each ground cinnamon, nutmeg, cloves and all-spice (I use 2 tsp. pumpkin pie spice)

In a large bowl, whisk sugar, eggs, pumpkin, oil and milk until smooth.

In a medium bowl, whisk flour, baking soda, spices, salt and baking powder.

Stir dry ingredients into large bowl until blended.

Pour into lightly greased 9x9 square pan (or muffin pans).

Bake at 350* for about 35 minutes, or until set in middle. Let cool in the pan before cutting and serving.

* Tastes amazing with a scoop of vanilla ice cream ;-)

Easy-Peasy Cranberry-Orange Short-bread Cut-Out Cook-ies

2006-12-11T10:59:00.000-05:00

Mom bakes the shortbread ahead, the kids cut it out with Christmas-y cutters. No sticky mess, no transferring, no gingerbread man amputees or stars without points ;-) Fun and easy!

*if cost is an issue, this can be made as plain brown-sugar shortbread, with cranberries and orange zest omitted

Cranberry-Orange Shortbread
Makes 1 doz.

1 cup softened butter (we use olive oil margarine due to Baby's milk allergy)
1/4 cup packed light brown sugar
1/4 cup raw sugar (or granulated)
1 1/4 cups unbleached all-purpose flour (or just plain all-purpose)
1 cup whole-wheat flour (you can use all whole wheat flour, but the cookies will be heavier and dense)
zest of 1 organic orange, finely grated
1/2 cup finely chopped fresh (or frozen) cranberries
1/4 tsp. salt
1 tsp. vanilla extract (if cost is a factor, this can be left out)

Mix butter and sugars on medium until light and fluffy.

Add remaining ingredients and mix on low until fully combined.

Turn dough out onto parchment-lined cookie sheet, and flatten with hands (or very lightly floured rolling pin) to 1/4 inch thick rectangle.

Bake on rack placed in center of 325* oven until edges are golden brown and center is slightly firm, 25-30 minutes.

Leave giant cookie rectangle on baking sheet to cool about 5 minutes, then use cookie cutters to cut shapes (if cranberry pieces get in the way, use a small sharp knife to cut them away from cutters).

Leave to cool completely, then store in air-tight container.

Eat leftover bits with a cup of tea and Christmas music playing in the background ;-)

**note- I adapted this recipe from one I clipped out of Country Living magazine a while back, and I see they've reprinted it in their Holiday 2006 issue

Butterscotch Pecan Cookies

2006-12-11T10:05:00.000-05:00

Gracie tried these out a few years ago for a Thanksgiving treat, and they were overwhelmingly popular. She was asked to make them again for Christmas, and was happy to oblige. We haven't made them since that year, so The Boy suggested we ad them to our baking list for Christmas, only he will make them this time :-)

The Blue Castle version of Mrs. Field's Butterscotch Pecan Cookies
Makes approx. 2 doz.

2 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups dark brown sugar, firmly packed
1 cup softened butter (we use olive oil margarine due to Baby's milk allergy)
2 large eggs
2 tsp. vanilla extract (if cost is an issue, this can be omitted)
1 cup chopped pecans
1 cup whole pecans (if cost is an issue, these can be omitted)

For glaze: 4 oz. caramels and 2 Tbsp. cream (we use pre-made caramel sauce and dip our cookies instead, since Baby cannot have the cream)

In a medium bowl, combine flour, soda and salt with a whisk until well mixed.

In a large bowl, beat sugar and butter with a mixer until they form a grainy paste. Add eggs and vanilla and combine thoroughly. Add flour mixture and chopped pecans and blend just until combined (do not overmix).

Drop rounded tablespoons of dough onto ungreased cookie sheets about 2" apart, and press a whole pecan into the center of each. Bake 23-25 minutes at 300* until edges are lightly browned. Cool.

Glaze: Melt caramels and cream in pot on low or in microwave on high (20seconds or so at a time, stirring in between until mixture is smooth). Drizzle on cooled cookies using a fork or spoon in zig-zag pattern.

If using glaze, store between layers of waxed paper after glaze has completely cooled.

Snowball cookies

2006-12-11T09:10:00.000-05:00

B has made these for the last 3-4 years, and they always go fast! Easy, and only a few ingredients, so make loads- you'll be glad you did ;-)

Snowball cookies
Makes approx. 2 doz.

1/2 cup icing sugar (I think in the US you call it confectioner's sugar??)
1/4 tsp. salt
1 cup butter or margarine (we use olive oil margarine due to Baby's milk allergy, and it works as well as butter- but use butter if you can for the shortbread-y flavour)
1 tsp. vanilla extract (if cost is an issue, you can omit this)
2 1/4 cups unbleached all-purpose flour
* optional addition: 1/2 cup chopped pecans
More icing sugar for coating after baking

In a large bowl, combine sugar, salt and butter and mix well.

Add extract and gradually mix in flour. If adding nuts, do so now and work well into dough.

Chill well- at least 2 hours.

Form into 1-in balls (any larger, and they will not set in the center) and place on ungreased cookie sheets.

Bake at 400* for 8- 10 minutes or until set but not brown.

Roll immediately in more icing sugar to coat and leave to cool.

Roll in sugar again and store in air-tight container or freeze.

Christmas cookies!

2006-12-11T09:09:00.000-05:00

I asked each of the kids to choose their favourite cookie/ baked treat, and we would limit our baking to just those items this year. We're travelling, packing gifts, suitcases, etc., and just won't have room for much in the way of extras.

Gracie's choice was B's specialty; Snowballs (which B has made every year for the past three years or so, and are a huge favourite!).

The Boy chose Gracie's specialty- Butterscotch Pecan cookies (often requested by the grandparents).

Baby chose her favourite- gingerbread cookies!

My favourite is shortbread, but with a twist- you cut out the shapes *after* you bake the dough! Much easier for little people to manage independently (no trying to transfer finicky dough to the cookie sheet), and the orange-cranberry flavour combination is a Christmas classic.

And Hubby has generously offered to sample them all ;-)

Separate recipe posts forthcoming.

Sauerbraten

2006-10-23T12:53:00.000-04:00

This is what I decided on for MIL's visit on Friday. I wanted something I could pop in the crockpot and would be ready regardless of what time she arrived (the trip can take 5 hours on a good day, 7 on a slow one).

Sauerbraten *

4 lb. beef rump roast
1 cup water
1 cup vinegar
1 lemon, sliced with peel on
1 large onion, sliced
4 bay leaves
5 whole peppercorns
2 Tbsp. sea salt
2 Tbsp. raw sugar
15 gingersnaps, crumbled (does not need to be fine crumbs, just broken up)

Combine water, vinegar, lemon, onion, bay leaves, peppercorns, salt and sugar in deep ceramic or glass bowl (do not use metal). Add roast, cover and refrigerate 24-36 hours, turning meat several times (I turned mine twice a day, and it turned out great).

To cook:
Put beef in crockpot and pour one cup of marinade (liquid only) over meat. Cover and cook on low 6 hours for a newer cooker, up to 8 hours for an older one.

Remove meat to a platter and cover with foil to keep warm. Turn crockpot to high and stir in gingersnaps. Cover and cook for 10- 15 minutes.

When sauce is ready, slice meat, and serve with sauce poured over top.

I served this with mashed potatoes (the sauce tasted great with them!) and green beans.

* Based on Old World Sauerbraten from Fix-It and Forget-It Lightly

Meals for week of October 15- 21

2006-10-15T17:54:00.001-04:00

Sun- roast pork loin with onion and rosemary (with leftovers for Tuesday), oven-roasted potatoes with olive oil, rosemary and sage, mixed green and yellow beans

Mon- roasted mixed veggies and beans with sausage (with leftover sausage for Saturday)

Tues- pork and curry (recipe to come), green salad

Wed- The King's turkey and fettuccini stew (recipe to come)

Thurs- cabbage rolls (with leftover cabbage for Saturday), green salad

Fri- to be determined (found out last night that MIL will be coming for a visit, so I have to decide what to serve)

Sat- cabbage and sausage crockpot soup (recipe to come)

Welcome to the castle kitchens!

2006-10-12T22:20:00.000-04:00

We're so obsessed with hockey, we even eat pucks

2006-04-11T20:35:00.000-04:00

Originally posted here.

Well...? How do you eat alphabet pretzels?

2006-03-15T20:36:00.000-05:00

Originally posted here.

mmm... tasty!

2006-02-26T20:37:00.000-05:00

Originally posted here.

Kitchen tag

2006-02-21T20:33:00.000-05:00

Originally posted here.

Hot cinnamon tea!

2006-02-18T20:34:00.000-05:00

Originally posted here.

Healthy Cherry Cake

2006-02-07T20:02:00.000-05:00

Originally posted here.

This just explains so much...

2006-02-01T20:38:00.001-05:00

Originally posted here.

How to make a hungry hockey family happy

2006-02-01T20:38:00.000-05:00

Originally posted here.

Healthy meals week of Jan. 21- 27

2006-01-21T20:39:00.000-05:00

Originally posted here.

Healthy meals week of Jan. 14- 20

2006-01-14T20:40:00.000-05:00

Originally posted here.

Cookies for breakfast, and other tips on healthy eating...

2006-01-08T20:42:00.000-05:00

Originally posted here.

Absolutely sugarless cookies

2006-01-08T20:41:00.000-05:00

Originally posted here.

Ridiculously Easy and Oh-So-Delicious Peanut Butter Cookies!

2005-10-26T20:43:00.000-04:00

Originally posted here.

Glasses and raspberry muffins

2005-10-21T20:48:00.000-04:00

Originally posted here.

Creamy Cauliflower-Cheddar Soup

2005-09-23T21:01:00.000-04:00

Originally posted here.

Apple Cheddar Muffins

2005-09-20T21:03:00.000-04:00

Originally posted here.

Another roasting day, so here's how we are coping without cooking:

2005-07-25T21:04:00.000-04:00

Originally posted here.

Spinach and chick-pea salad

2005-07-12T21:05:00.000-04:00

Originally posted here.

'smack' n cheese

2005-07-08T21:06:00.000-04:00

Originally posted here.

The Boy figures things out...

2005-04-08T21:07:00.000-04:00

Originally posted here.

The Castle Kitchens

ham and broccoli casserole

This week's supper menu...

This week's supper menu...

Lemon Poppyseed Muffins

This week's supper menu...

a snack is not a treat

a supper menu...

Hubby's best, most incredibly delicious chicken (or turkey) soup

healthy makeover- tuna casserole

This week's meal menu...

This week's supper menu

Our new summer menu

Mrs. Fields needs a makeover...

Mrs. Fields' Blue-Ribbon Chocolate Chip Cookies with a healthy makeover

Late spring menu

Cleaning-out-the-pantry menu

White bean soup

Dublin coddle

dairy-free scalloped potatoes

Winter veggie and bean bake

Gypsy Soup

Pumpkin Pie Soup!

Peppernuts!

Eat local

St. Patrick's Day menu

A substitute for condensed mushroom soup

Pancake Tuesday

Gingerbread Pumpkin Cake (or Muffins)

Easy-Peasy Cranberry-Orange Short-bread Cut-Out Cook-ies

Butterscotch Pecan Cookies

Snowball cookies

Christmas cookies!

Sauerbraten

Meals for week of October 15- 21

Welcome to the castle kitchens!

We're so obsessed with hockey, we even eat pucks

Well...? How do *you* eat alphabet pretzels?

mmm... tasty!

Kitchen tag

Hot cinnamon tea!

Healthy Cherry Cake

This just explains so much...

How to make a hungry hockey family happy

Healthy meals week of Jan. 21- 27

Healthy meals week of Jan. 14- 20

Cookies for breakfast, and other tips on healthy eating...

Absolutely sugarless cookies

Ridiculously Easy and Oh-So-Delicious Peanut Butter Cookies!

Glasses and raspberry muffins

Creamy Cauliflower-Cheddar Soup

Apple Cheddar Muffins

Another roasting day, so here's how we are coping without cooking:

Spinach and chick-pea salad

'smack' n cheese

The Boy figures things out...

Well...? How do you eat alphabet pretzels?