Celebrating the Harvest!!
Yesterday I took the time to prepare some meals using fresh produce from our farmers market. I was "Celebrating the Harvest!"
I'm certainly not a chef but I do love to cook. I get lost in recipe books as often as I do in a good novel. Interestingly, my husband and I have two very different styles of cooking. He will open the fridge, pull out some ingredients and then randomly add different spices. His dishes are unique and can never be repeated because he never records what went into it.
On the other hand I scour the recipes, prepare the ingredients and measure everything. I learned long ago about the difference between a dry measure and a wet measure. That being said I usually take liberty to "adjust" the recipe based on what ingredient I might be missing and have to substitute. I do however record in the margin what I changed and then go back after it's all finished and write notes on how great it was or wasn't .
My library of recipes and recipe books are varied. I have my Grandma Brown's Ice Box Cookie recipe written out on an envelope probably dating back to the 1930s when nothing was wasted not even a used envelope. I have my very first cook book, "The Joy of Cooking" with it's splatters of sauce and ingredients throughout the pages. And more recently I have my "Juicing" books, my "Wheat Free" books and my multitude of pages of recipes from friends and family. My tastes are varied to say the least!
So yesterday I was armed with Squash, Apples, Cabbage, Tomatoes and some fresh ground beef and I cooked, sampled, adjusted and shared. Shared the bounty with family and friends and also shared in the more modern sense on social media. Many people commented that they would like to have the recipes so here they are.
The first recipe comes from a little cookbook called Craft & Cork that I received just this past Thursday at a wine tasting with Luscious Wines. "Curried Harvest Apple Soup" It says to pair it with a Zinfandel or Gerwurztraminer.
CURRIED HARVEST APPLE SOUP
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
3 firm apples, peeled and chopped
3 cups of squash, cubed
1-2 tbsp of Thai red curry paste
3 cloves of garlic
1 cp apple juice or cider
3 cps vegetable or chicken broth
1 cp light cream ( I used coconut milk - I just had to change it up!)
Sour cream (I left this out)
Salt and pepper to taste
3 green onions, sliced to garnish
heat oil and butter, add onion and apple to saute for about 5-10 minutes. stir in the squash, curry paste and garlic and cook for a few more minutes.
add apple juice or cider and stock. cover and bring to a boil, then simmer for about 15 minutes.
allow to cook and puree, add the cream and heat through. add salt and pepper to taste and garnish with sour cream and green onions
Now the next recipe came from the Canadian Kinette Cookery circa 1979! It's a compolation of Kinettes from across Canada posting their favourite recipes. It contains such great recipes as "United Appeal Casserole" for a fundraiser, |Grandmother's Favourite Marmalade" and a recipe for "Pickled Eggs". The recipe I chose was from Clara Godwin of Notre Dame Nfld. for Cabbage Rice & Tomatoe Casserole also known as Lazy Mans Cabbage Rolls. I modified her recipe by adding a pound of ground beef.
Lazy Mans Cabbage Rolls
2 cps shredded cabbage ( I would recommend par boiling it for a bit)
2 cps canned tomatoes or fresh if you have the time
1/2 tsp salt
1 cp bread crumbs
3/4 cp cooked rice
salt and pepper to taste
1 lb of ground beef (my addition to the recipe)
1 cp chopped mushrooms (I added this because they were on hand)
3 strips of crumbled bacon (I left this out)
2 tsp sugar (I left this out)
1 cp grated cheese
Mix the shredded cabbage, rice and tomatoes together. Place in a greased casserole dish. Sprinkle with bread crumbs, grated cheese and bacom. Dot with butter. Bake at 350 degrees for 35 minutes. Check throughout cooking that there is enough liquid. Top up if necessary with some vegetable broth or spaghetti sauce. (That's what I added to the recipe)
I hope you enjoy the recipes and celebrating the harvest.