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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, March 12, 2015
Maple Syrup Magic Arrives at Local Farms! Share Your Maple Syrup Recipes!
Call for Maple Syrup Recipes! How Do You Enjoy Your Springtime Treat?
Puddleduck Farms Pontypool posted pictures of their sugar shack yesterday showing maple syrup production is underway. How do you enjoy your maple syrup? We've collected a few Maple Syrup recipes from around the internet to share with you here, but we'd really like to hear our reader's favourite ways to enjoy maple syrup!Wednesday, November 16, 2011
Lions Recipe:Delicious Fruit Cake Nuggets!
New Fruit Cake Recipe Twist!
From Nancy Warren - Fowlers Corners and District LionsFowlers Corners and District Lions Club will celebrate the Holiday Season by hosting their Happy Holidays Craft and Bake Sale for the third consecutive year. Lions are busy baking up a storm for this event. Here is just one of the many delicious recipes that will be available on the Lions Bake table during the sale November 19th. Baking goes fast at these sales, so you may want to call to reserve some baking in advance or make sure you are one of the early birds at the show.
Lion Nancy Warren’s Fruit Cake Nuggets Recipe:
Sunday, September 18, 2011
Franklin Farm Quick Easy Pesto Recipe!
Quick Easy Basil-Parsley Pesto Recipe!
Featured Author Jill Cockerell Chartered Herbalist
It is fast getting to the time of year when we clean out our gardens. We find things that have become overgrown and herbs that have produced a lot more than we anticipated. If you find that you have produced an over abundance of basil and parsley, there are a couple of things you can do with it.
1. Strip the leaves from the stems, and fresh freeze in small, snack size baggies. Remember to press out as much air as possible. The herbs will last all winter, and you can remove just as much as you need.
OR YOU CAN MAKE
JILL'S FAVORITE EASY PESTO
This is a freezer pesto, so make sure you have at least 4 or 5 ice cube trays. This recipe can be made as big as you want. To use, remove as many pesto cubes as you need - about 4 will nicely cover a big bowl of pasta. Toss right into your spaghetti sauce during the last 20 minutes of simmering. You can also blend the cubes with vinegar and oil, for a salad dressing,or mash them into mayo. Google pesto appetizers for more ideas.
Ingredients
2 cups packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup olive oil
2 cloves garlic, peeled
1/4 cup pine nuts
1 tsp fresh grated black pepper
1 cup Parmesan cheese
Recipe Directions
In food processor or blender, process basil and parsley pulsing intermittently on/off, until finely chopped. Add garlic, black pepper and pine nuts. Then process at medium speed (cream), while slowly adding oil until well blended, and fairly smooth. Transfer to bowl and stir in Parmesan. Pack into ice cube trays and freeze overnight. Place cubes in a freezer bag and use as desired Enjoy!
About Jill Cockerell
Jill Cockerell is an Herbalist, living and growing on Franklin Farm, a century farm in the Bethany Hills. Over 100 species of herbs, veggies and roses are grown in the gardens, much to the satisfaction of the honeybees. Her shop, 1453 Fleetwood Road, at the corner of Ski Hill Road, is open Thursday, noon – 6 pm, and Friday. Saturday, Sunday, 10 – 6. Herbal teas, seasonings, creams, lotions, ointments, goat milk soaps, honey, preserves,veggies and fruits in season. May - Thanksgiving Questions for Jill's column- 'Ask an Herbalist' can be submitted through her contact form at Kawartha Herbs.Sunday, July 24, 2011
Easy Recipe Features Kawartha Dairy Ice Cream,Rhubarb!
Ruth Tait Food Photography Finesse Tips!
Recipe photos enhance your writing. Ruth Tait, local artist, photographed her Rhubarb cake recipe. Ruth offers food photography tips in Omemee Pigeon eFlyer’s feature recipe.Ruth’s Quick Easy Rhubarb Cake!
by Ruth Tait - Special to Omemee Pigeon eFlyerSubjects for photos are everywhere! Including your kitchen!
Try these food photography tips: - Lighting: Your image will turn out better if you turn off the flash. Try using natural light from a window, taking the plate outside, or if it's evening, see if you can direct some lamplight onto the food.
- Setting: Use different plates, napkins, placemats to showcase your various creations.
- Create Interest: Look for unusual angles, such as the close-up of the rhubarb shown here.
- Tell the Story: Take some shots during the various stages of preparation.
- Timing: Expect your baking/cooking to take longer with the stops and starts to wash hands to pick up the camera, to "pose" the food and to set the camera safely away from hazards such as flour dust, grease splatters, cake batter, etc.
Ruth's Rhubarb Cake
Using rhubarb from your garden, or local farmer's market; this moist cake is delicious served on its own, or with Kawartha Dairy ice cream and rhubarb sauce.
Ingredients
1 ½ cups rhubarb cut fine
1 cup brown sugar
½ cup white sugar
1 egg
½ cup butter at room temperature
1 cup applesauce
1 tsp soda
½ tsp baking powder
1 tsp vanilla
2 cups flour
Directions
In a large bowl, cream sugars and butter, then add egg.
Stir in applesauce & vanilla. Next stir in baking soda, baking powder, and flour - don't over mix.
Add rhubarb - stirring just enough to distribute within batter.
Pour in prepared 9”x13” pan.(I use PAM baking spray).
Mix 2 tbsp white sugar and 1 tsp each cinnamon & nutmeg and sprinkle over top.
Bake at 375F for 25-30 minutes until toothpick inserted in centre comes out clean .
About Ruth Tait of Ruth Tait Creations Photography
Ruth Tait's love of fine art led her into photography classes to obtain better reference material for her paintings. Soon photography became more interesting to her.Ruth now focuses on creating fine art photographic images. Ruth finds inspiration in everything from rusty old vehicles, to delicate flowers, actively participating in show/sales. Ms. Tait brings her artistic vision to other aspects of her photography. and enjoys photo shoots with families, children, couples, pets or corporate work. Ruth's photographic expertise is in demand as a skilled instructor at The Technology Alliance Group for Kawartha Lakes. Learn more about Ruth's photography on her site:www.ruthtaitcreations.com Looking for Kawartha Dairy Ice Cram? Check out the Kawartha Dairy Facebook page.
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Sunday, July 17, 2011
Nutritious Nettles- Quick Easy Recipe!
Eat Your Weeds!
From Jill Cockerell Chartered Herbalist
Nettles are the 'go to' herb, for many a herbalist. Instead of saying take two aspirins and call me in the morning, your herbalist will say, 'Geeze, I can't really get a fix on what is wrong with you - take this nettles tincture,or tea, three times a day for the next 3 days and let me know how you feel.'Nettles - Nutritional Benefits
Nettle tea? What will you be ingesting? Large amounts of chlorophyll, vitamin C, A, some of the B's and loads of iron and calcium; all of which are very good for you. Nettles are just one of many plants which make a useful herbal tea,
Stinging Nettle Remedies
Nettles are prickly, they cause blistering and pain on contact, and most people think they are a very bad plant. I grow some in my medicinal wheel, and encourage them to grow around my barns.
If you come in contact with a nettle patch resulting in blistering, take a nettle tincture to help - it is a fantastic anti-histamine and will also do wonders for your drippy nose. You can also take an over-the-counter anti-histamine, or soak whatever body part in cool water with a few drops of lavender essential oil.
Cooking Nettles
For the brave and fearless heart, nettles can be exchanged for spinach in any recipe. Harvest nettles throughout spring and summer, wearing thick gloves and cutting the whole herb from as close to the ground as you can get. Strip leaves from stalks, and steam them in a small amount of water. Then strain, reserving water to drink as tea.
Add a little butter, pepper, parmesan cheese, garlic, and voila - a very healthy side dish - or, add some onions, tomatoes and mushrooms to the mix and toss it with pasta.
About Jill Cockerell
Jill Cockerell is an Herbalist, living and growing on Franklin Farm, a century farm in the Bethany Hills. Over 100 species of herbs, veggies and roses are grown in the gardens, much to the satisfaction of the honeybees. Her shop, 1453 Fleetwood Road, at the corner of Ski Hill Road,is open Thursday, noon – 6 pm, and Friday. Saturday, Sunday, 10 – 6. Herbal teas, seasonings, creams, lotions, ointments, goat milk soaps, honey, preserves,veggies and fruits in season. May - Thanksgiving Questions for Jill's column- 'Ask an Herbalist' can be submitted through her contact form at Kawartha Herbs.Tuesday, May 31, 2011
Tasty Tuesday Recipe Features Local Dandelions
Dandelions:Discarded Weeds Offer Nutritional Benefits!
Dandelion, once so prized as a medicinal plant, that settlers brought it to North America, has been long overlooked by many as a food source.
According to the Canadian Nutrient File (CNF) at Health Canada, Dandelion greens pack a powerful nutrient punch.Dandelions are rich in calcium, iron, magnesium, essential B vitamins,and higher in Vitamin A than carrots,and higher in Vitamin A than carrots. Efficient foragers put every part of the dente de lion to use.Foraging and Growing Dandelions
Wednesday, May 25, 2011
Catelli Pasta and Local Asparagus Tasty Tuesday Recipe Even Helps Local Food Bank
Catelli Healthy Harvest Pasta Pledges Support To Canadian Food banks If You Help Too!
May 31st is World Hunger Day, Catelli pasta is taking part in a big way. Catelli is donating a serving of pasta to Food banks across Canada when people participate in their current contest and attempt at setting a new World Record. Read on for today’s tasty recipe featuring local asparagus, and for more details about this contest.Tuesday, May 17, 2011
Tasty Tuesday Recipe - Maple Walnut Tapioca Pudding : Ruth Tait Creation
Today's Tasty Tuesday Recipe Features: Delicious Food Displayed Beautifully!
From: Ruth Tait Creations
Ruth Tait, a local artist, known for her photography and murals, has imbued this classic dish with a distinctive retro mood in her photograph.
Ruth offers digital photography classes to those wishing to learn how to create different moods in their photography, or just wanting to learn how to use a new digital camera.Ruth loves to cook and bake, and has promised she will be adding more recipes to her site in the near future. Being a photographer, the recipes will look as delicious as they sound! Ruth recently shared this delicious recipe with us on Twitter, We thought you would enjoy it too.
Maple Walnut Tapioca Pudding
Serves: 2 servings, about 2/3 cup each
Preparation Time: 20 minutes Total Time: 45 minutes
Wednesday, April 27, 2011
Tasty Tuesday Recipe Features Local Beef
All Natural Beef, Guaranteed Hormone FREE
Peter and Elizabeth Peeters, 541 Emily Park Road, offer hormone and antibiotic free, all natural beef. Much has been written in recent years about how chemicals in beef are making people sick. Here in Omemee we have the advantage of access to guaranteed antibiotic and hormone free beef.
Cows and Cranio Incorported, Peter and Elizabeth’s farm, just outside the village of Omemee offers a wide variety of beef products from pre-formed patties. to variety packs, quarters and halves. Although you are welcome to drop in, it;s best to call ahead. You can reach the Peeters at 705-799-7064 or by emailing http://scr.im/peeters
The following recipe is from Make it Ontario Beef
Tuesday, April 5, 2011
Tasty Tuesday Recipe Features Kennedy Farms Maple Syrup
Your Green Baby Carrot Spread Recipe
Kim of Your Green Baby, offers preconception care, pregnancy nutritional needs, pregnancy issues and postnatal care. Your Green Baby is a stone's throw away from Omemee in Pontypool. Kim Corrigan-Oliver is a practicing Certified Nutritional Practitioner, graduating from The Institute of Holistic Nutrition with First Class Honours. She is proud to be a professional member of the International Organization of Nutritional Consultants earning the designations of Registered Nutritional Consulting Practitioner and Registered Orthomolecular Health Practitioner.Here is one of Kim’s recipe creations which can be made with local maple syrup or from Kennedy Farms of Omemee, and Ontario carrots.
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Tuesday, March 29, 2011
Tasty Tuesday Featuring Burke’s Honey Omemee, Ontario
Honey Vegetable Glaze Recipe Courtesy Burke’s Honey
Burke’s Honey,Omemee, offers both honey, and and maple syrup. You could say they’ve built a business out of sweetening people up. Burke’s Honey, is a family business that has been in operations for over 100 years. Originally, part of their farming operation, Burke's Honey Ltd. now operates a Canadian Food Inspection Agency registered honey packing plant,close to the farm where they got their start. The following delicious recipe is from their website. Honey Vegetable Glaze Recipe
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