Sunday, 4 March 2018

Power Outage Special

Living in Rural Saskatchewan, we get more than our fair share of power outages. Quite often, in the middle of making supper. This is one of my go to recipes instead of a peanut butter sandwich. It's not 100% hundred mile diet but when the power is out for several hours.. you do what you have to do.

1 cup cooked quinoa or rice - left overs in the fridge are perfect! (I prefer quinoa)
1/2 cup bean sprouts, fresh or canned will work
1/2 cup shredded cabbage (local is still often available in the winter)
1/2 cup shredded carrots
2 tbsp picked ginger
layer on salad

1 tbsp each of
- Honey
- Soy Sauce
- Olive Oil
- Rice or White Vinegar.
-Add 1 tsp of minced garlic or garlic power
Mix dressing indredients together and then toss onto salad.

Friday, 1 September 2017

Fried Green Tomatoes

With this cold weather coming into Saskatchewan, have you had to pick your tomatoes early? What to do with green tomatoes? If you are like me and don't have the patience for them to ripe, try fried green tomatoes! I tried buttermilk and corneal batters but prefer them au naturel!

1 green tomato, sliced a quarter inch thick
1 tbsp butter or olive oil
Heat your frying pan on medium heat. When it is hot, add you butter or oil, when it bubbles, add your tomato slices. About 1 minute per side should do! The make a nice appetizer or an even better side dish! Quick and easy!

For the batter version:
1/4 cup sour cream
salt and pepper mixed with 1/4 cup corn meal
1 tomatoe cut into quarter inch slices
1 tbsp butter or margarine
Drip tomoatoe slice into the sour cream and then into the corn meal mixture. Repear for all slices. Add butter to frying pan and heat on medium. When it is warm, add tomato slices. Cook 1 minute per side.

Serve and an appetizer with a side of mayonnaise!

Tuesday, 29 August 2017

Local Lamb

Lamb Burgers
It's easy to forget about lamb when you are in cattle country. Its easy to cook, delicious and a nice change from the usual meats. I recommend buying right from the producer and doing custom cutting at the local butcher. If one lamb os too much meat then share it with a friend.
I have been growing fresh mint in my garden and came up with this recipe.
Preheat the barbecue to 450. Lamb is best at high heat. Be patient and wait until the grill is hot!
1.5 to 2 lbs ground lamb
Salt and pepper to taste
2 tbsp minced garlic
2 tbsp minced onion
4 tbsp finely chopped fresh mint leaves.
Mix together and form into 4 to 6 patties. 

Grill for about 3 minutes per side.
Serve on a crusty bun with mayonnaise lettuce a8nd tomato. Enjoy!

Saturday, 10 June 2017

There's nothin better than HAM

When you think of Saskatchewan local meats you think of beef, and bison, or deer and other wild game. Many people do not realize that how easy local pigs are to find! There is nothing better then fresh smoked ham. I love the Treens Butcher Shop in Swift Current. 
Roast a 10lb leg for 2 to 3 hours at 300 degrees celsius with a bit if water at the bottom.
Trim as needed before serving.
Serve as is with a side of potato salad and fresh corn on the cob!

My favourite glaze (not for the diabetic):
2cups brown sugar
2 tbsp apple cider vinegar
2 tbsp mustard of your choice
2 tbsp honey
2 to 4 tbsp flour or corn starch (for a gluten free option)
Drain water from the ham (can save for soup broth). Mix all the glaze ingredients together and pour over the ham. Bake for 20 or 30 more minutes. 

Friday, 28 April 2017


Until my father in law came over one day with a bucket of chickpeas,  I had no idea that chickpeas were farmed in Saskatchewan!  These tasty legumes aee famous for hummus but can be used for so much more!

If you can get yourself some dried chickpeas, soak them overnight. I leave mine in a bucket in the sink because as the chickpeas hydrate, they expand and water may spill out. Drain the water. With fresh water, boil for about 1.5 hours. They are ready to go!

Chickpea burgers:
-  about 4 cups of chickpeas
- 1 cup of diced onion amd celery fried
- 1 tbsp chili powder
- 4 tbsp lemon juice
- 1 tsp garlic
- 1tbsp cilantro or parsley
- salt and pepper as desired

Place all the ingredients in a foos processor and pulse a couple of times. Remember too much will turn it into baby food or hummus! Some texture is nice!

Using a measuring cup or patty maker, I mold out my patties and place on a cookie sheet to freeze. When frozen, they pop off the tray easily. You can then individually wrap them. Voila! A quick and easy lunch!

Too cook, heat up the frying pan to high heat with an oil of you choice. When hot, place patty in the pan. The high heat helps to sear it and keeps the patty together! 

Serve on a bun with mayo, lettuce and tomato. A side of coleslaw or garden salad would be lovely!

Thursday, 27 April 2017

Delicious Deer

Deer steak. Deer sausage. After a successful fall hunt, a freezer of fresh and local meat is the reward. However, after a lucky hunting season which included 3 full deer in the freezer, I began to tire of deer steak and deer sausage. I got a little creative and made venison meatloaf, and sloppy does. Here are a few of my favorite recipes! 

Ginger Deer

  • 2lbs venison meat, cut into strips
  • 3/4cup cornstarch
  • 1 cup water
  • 1 egg
  • 1 tbs fresh minced garlic
  • 1/8 cup fresh minced ginger
  • 1 small white onion
  • 2 carrots diced
  • 2 small red peppers diced
  • 2 green onions
  • chili peppers as desired
  •  1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup white sugar 

In a bowl: 
- Add cornstach and slowly pour in water. Whisk in an egg. 
- Toss over meat

  • In a wok, add about 1/2 inch of oil of your choice (coconut butter or sesame oil add a nice flavour!) 
  • Heat on medium high and add meat.
  • Cook until brown, remove from pan and set aside. 
  • In frying pan, add garlic, ginger and vegetables. Cook on medium heat. when vegetables are almost done, add meat. 
  • In a bowl combine soy sauce, vinegar and sugar. Turn up heat on the walk and add sauce. Stir and scrape the bottom of the pan. 

Toss in green onion. Serve over a bed of rice. 


Spring Veggies

The Perfect Asparagus
Spring is the time for baby calves, beautiful crocuses and fresh vegetables. Asparagus are easy to grow, or easy to find a local source for those who do not have a green thumb.

To get the perfect Asparagus:
- In a medium sized frying pan, add about 3/4" water. Bring to a boil.
- Wash asparagus spears thoroughly.
- Plan on about 4-6 per person.
- Snap off the bottoms where they naturally break.
- Carefully place in the frying pan.
- Cook for 30 seconds.
- Using tongs, pull from pan and toss in melted butter. (I use a glass loaf plan and melt the butter in the microwave).
- Sprinkle with parmesan if desired.

Asparagus is easy to over cook. No one likes slimy, mushy or stringy asparagus. It should be crisp, fresh and flavourful!


Power Outage Special

Living in Rural Saskatchewan, we get more than our fair share of power outages. Quite often, in the middle of making supper. This is one of ...