Friday, 1 September 2017
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
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.
Saturday, 10 June 2017
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!
- 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
- 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.
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