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~ Blog - Recipes & Extras ~
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Enter Midnight at the Grove ... if you dare!

ITALIAN SAUSAGE SOUP

3/11/2023

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Now this is a yummy and satisfying soup! Especially nice on a rainy day.


What you need to make the meatballs:

2 large mild Italian sausages (remove casings)
1 egg (lightly beaten)
1/4 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp black pepper
1/4 tsp garlic salt
1/2 cup bread crumbs or crushed corn flakes
1/8 to 1/4 cup milk
What you need to make the soup:

4 cups chicken broth
1 tbs tomato paste
1 clove garlic, minced
1/4 tsp red pepper flakes (do not use extra!)
1/2 cup mini pasta shells
a few handfuls of chopped spinach
What you do:

Lightly beat egg in a medium size bowl. Remove the casings from the sausage and add to the egg. Combine cheese, basil, black pepper and garlic salt. Mix together with a fork. Add bread crumbs or crushed corn flakes, alternating with milk, until firm consistency is achieved. Roll into small balls and bake at 350° for 20 to 30 mins.

In a large pot bring chicken broth, tomato paste, minced garlic and red pepper flakes to a gentle boil. Reduce heat and add meatballs and pasta shells. Cover and cook until pasta is tender. Add desired amount of chopped spinach to the pot, just prior to serving. Top with a little Parmesan cheese.

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Meadow Sweet Grove © 2023
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LENTIL CASSEROLE - VEGETARIAN & VERSATILE

5/15/2022

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Lentil Casserole

This is the most incredibly versatile vegetarian casserole!

​S
erve it as a meatless alternative on taco night. Simply heat corn tortilla shells and provide a mound of chopped lettuce (I prefer iceberg for this recipe) and a pot of sour cream. Yummy, filling and healthy (includes 7 vegetables/legumes: lentils, tomatoes, celery, carrot, onion, lettuce & arguably corn!)

​It is easy to prepare, economical to stock, good on its own or as a side dish, easy to keep warm for late-comers to the table ... and freezes beautifully.
What you need:

2 c dried green lentils
2 1/2 c water
1 can diced tomatoes (16oz)
1/2 can tomato paste (7&1/2oz)
1 tbsp soy sauce
A dash of cayenne pepper
1 tsp each of: marjoram,
   sage, thyme, basil &       
   oregano
1 tbsp Worcestershire sauce
1 diced/crushed garlic clove
1 stalk celery
1 carrot
1 yellow onion

Topping:
​2 tsps parsley (chopped or dried)
grated cheddar cheese
What you do:

Mash the diced tomatoes in their juice. Chop celery, carrot and onion finely.

Combine all ingredients into a large casserole, starting with the lentils and working your way down the list. Give the concoction a good stir.

Cover tightly with foil and bake at 375° for 1 hour. Peel back the foil and see if more water needs to be added and simply pour over.
*Tip: heat the water first in the kettle so you don't risk cracking your dish with cold water.

Re-cover and cook for an additional 1 hour.
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Lentil Casserole ready to go in the oven!
Meanwhile, grate an ample amount of cheddar cheese. Remove foil, spread cheddar cheese over top and heat for 10 minutes (or until melted). 
Meadow Sweet Grove © V. Buchanan, 2022
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Hearty Hot Pot - Simply satisfying!

1/28/2022

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This meal is incredibly simple to prepare, uses up a lot of the vegetables in your refrigerator, pantry, freezer, cellar or garden and is simply satisfying!

This "build your own" dish can be completely tailored to suit personal tastes, and will clean out your fridge and freezer of left-over root and frozen vegetables. I love it because there is no need for equal amounts of vegetables in this Hearty Hot Pot. Odds and ends like that lonely stalk of celery, or those three mushrooms bouncing along in the bottom of the crisper; will all blend nicely together.
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What you need:

stewing beef (approx 1 dozen
  chunks)

1 cup beef broth
salt & pepper
1 tsp thyme

Any combination of:
potatoes
carrots
parsnips
celery
mushrooms
yellow onion
kernel corn
green peas
What you do:

Peel and slice potatoes, carrots and parsnips. Slice celery and mushrooms. Chop onion finely. Cut beef chunks in half. 

Line the bottom of a medium sized casserole dish with one layer of sliced potatoes. Alternate with layers of beef, carrots, parsnips, celery, mushrooms and potatoes with small handfuls here and there of diced onion, kernel corn and peas. Finally top with a layer of potatoes.

Pour 1 cup of beef broth, mixed with the thyme and a dash of salt and pepper, over top the dish. 

Cover and bake at 300° for 2 1/2 hours, or to whenever meat is thoroughly cooked.
Savoury tip: If you have the time, cut the beef chunks in half and tenderize with a wooden mallet. Season with salt and pepper and pan sear the meat in a little butter and oil, prior to adding to the hot pot mixture. This method will make the stewing meat a little more tender and seal in the meat flavour. Reduce the salt and pepper in the broth mixture if you use this method.
Meadow Sweet Grove © V. Buchanan, 2022
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Three Cheese Lasagna

7/29/2021

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Is there anyone who doesn't love lasagna? In the immortal words of Garfield the Cat; "I never met a lasagna I didn't like." This incredibly well-stacked lasagna is easy to make and one that hardly anybody will say "no" to!
What you need:

9-12 dry lasagna noodles
ground beef or turkey
salt & pepper
1 beaten egg
1/2 tub ricotta cheese
1/4 c Parmesan cheese
200 ml strained or 1/2
  large tin diced tomatoes
dried minced onion
Italian Seasoning
bay leaf
sliced mushrooms (fresh or
  canned)
shredded and sliced
  mozzarella cheese
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PictureGarfield Comic by Jim Davis
What you do:

Mix together beaten egg, ricotta & Parmesan cheese. Set aside in refrigerator. Grate a small mound of mozzarella cheese and cut about a dozen thick slices as well. Set aside.

Put on a stockpot of water to boil.


Brown desired amount of ground beef or turkey in frying pan. Sprinkle with salt & pepper to taste. Add strained or diced tomatoes, sprinkle very liberally with dried minced onion and Italian Seasoning. Add bay leaf and mushrooms. Stir until heated through.

Add lasagna noodles to boiling water until just soft and flexible (don't overcook). Drain on paper towel.

Building the lasagna:
Choose a deep, rectangular pan for your lasagna. Start with a thin spreading of meat sauce on the bottom of the pan. Cover with a layer of noodles (cut to fit if necessary, saving the trimmings to patch any holes). Then create the first and remaining layers as follows: meat sauce, shredded mozzarella cheese, spinach leaves to cover and dot liberally and evenly with ricotta cheese mixture. Cover with another layer of noodles and continue until the top layer. Line the top layer of noodles with the thickly cut slices of mozzarella cheese (a few gaps are okay).

Bake uncovered for 1/2 hour to 40 minutes at 350°. Allow to cool slightly before cutting into squares.

All measurements are approximate since I never measure when I make this lasagna - I just throw it all together! I have also purposely chosen pre-made ingredients for speed; but you could "gourmet" this recipe up with freshly-made noodles, fresh tomatoes, spinach and finely chopped onion. And if you don't have ready-made Italian Seasoning in your cupboard, you can make your own concoction with dried or fresh oregano, basil, rosemary, marjoram, thyme, sage and savory, or any combination of these herbs.
Meadow Sweet Grove © V. Buchanan 2021
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Corn Chowder with Potato and Bacon

6/13/2021

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Does it feel like a soup night?
This is a very easy, fast and delicious recipe for a comforting home made soup.
You will need:
3 slices of cooked bacon
butter
1/2 c chopped yellow onion
1 1/2 c chicken or vegetable stock
1 c peeled & cubed potato
1 1/2 c milk
1 Tbsp flour
salt & pepper
3 cups kernel corn (frozen works nicely)
What you do:
Cook the bacon very crisp, drain, crumble and set aside. Heat a small pat of butter and cook finely chopped onion until softened but not browned. Add stock and potato. Bring to a boil and reduce heat. Cover and simmer for about 10 minutes, stirring occasionally. Meanwhile, whisk flour and salt & pepper into milk and set aside. Stir in the corn and bacon. Then add the milk mixture. Cook and stir until bubbly and slightly thickened. Serve with crackers or buns and a sharp white cheddar.
Soups are wonderful meal items that can be easily altered to suit your taste and preferences ... and I've altered the original version a good deal! For this recipe, I prefer using frozen kernel corn but it is also great to boil up and strip cobs of corn that would otherwise go to waste. Or tinned corn works as well. Vegetarians can omit the bacon and use vegetable stock. You may also increase/decrease quantities of corn and potato to what you have on hand and substitute leek or other onion varieties. All types of potatoes work in this recipe. Makes a nice solid meal with crackers or buns and a sharp white cheddar. Enjoy!
Bibliography: Better Homes & Gardens New Cookbook, 12th ed, Meredith Corporation, 2004
Meadow Sweet Grove © V. Buchanan 2021
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Chicken Cheddar Casserole

1/20/2021

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This is a wonderfully easy and yummy meal to make for dinner inspired by a soup recipe that I have altered somewhat to turn into a casserole. It uses up left-over cooked chicken and requires few ingredients. Reduce wet ingredients for a "dryer" pasta meal or increase for a "soupy" casserole. Adjust cooking time accordingly. It's all up to you!

What you need:
1/2 cup shredded carrot
1/4 cup chopped green onion
2 tablespoons butter
1 to 1/2 cups milk
1 cup chicken broth
1/8 cup flour
1 tsp Worcestershire sauce
1/8 tsp pepper
1/2 to 1 cup cooked chicken; shredded, cubed or ground
1 cup shredded cheddar cheese
2 cups cooked pasta
What you do:

Add the carrot and green onion to melted butter and cook slightly in frying pan. Combine and whisk milk, chicken broth, flour, Worchestershire sauce and pepper in a separate bowl. Add to frying pan. Cook and stir over medium heat under thickened and bubbly. Stir in cooked chicken and 1/2 cheese. Pour over cooked and drained pasta in casserole dish. Cover with remaining cheese.

Bake uncovered at 325° for approximately 1/2 hour.

When I made this meal ... I realized I didn't have any carrots. Then I remembered that I still had some out on the front brick patio (mid-January!) in a suspended iron planter. I had grown some in pots, elevated, away from the slugs which had ravaged our garden this year. Anyway - they were just enough to complete this meal. These winter carrots were lovely, fragrant, crisp and sweet.
You can always scrape a meal together somehow!

Bibliography: Fix It Fast Cookbook, Better Homes and Gardens, 1979                                    
                                                                                                                                                                 Meadow Sweet Grove © V. Buchanan 2021

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Tomato & Spinach Casserole

11/11/2020

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My cook top's a bit dirty, but I'm thinking that's likely how any stove looks in a kitchen witch's home? (Wink!)
Here's a tasty vegetarian casserole that works wonderfully as a side dish,
and can be complemented with soup or a meat dish to make a full supper meal.


Ingredients:
2 or 3 large tomatoes
5 oz (6 or 8 good handfuls) of  
  spinach leaves
1 tsp garlic salt
4 tbsps melted butter
2 eggs, beaten
1/3 cup grated Parmesan cheese
1 tsp thyme
1/3 cup chopped green onions
1/4 to 1/2 cup bread crumbs or
  3 prepared, crumbled pappadums
Instructions:
Grease a shallow casserole dish. Slice tomatoes thickly and place in the bottom of the dish. Sprinkle with garlic salt.

Melt butter over very low heat. Beat the eggs and add cheese, thyme, green onions and 1/2 of the bread crumbs. (For a tasty, wheat-free alternative to bread crumbs, try substituting prepared and crumbled pappadums instead. Add 1/2 to the mixture.) Mix in the melted butter.

Give the spinach a quick cook on low to medium heat in a large saucepan with only a little water clinging to the leaves left over from rinsing.  As soon as leaves wilt, remove from heat. Add the wilted spinach to the egg mixture and spread over tomatoes. Top with remaining bread crumbs or crumbled pappadums.

Bake in 350° oven for 30 minutes to 1 hour.
Bibliography: Easy, Elegant Entertaining Recipe Book by Irish Sainty, 1984 
                                                                                                                                                               
Meadow Sweet Grove © V. Buchanan 2020
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Quick and Easy Rose Petal and Witch Hazel Toner

9/29/2020

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PictureRosebush in Meadow Sweet Grove


Though we are into Fall now; the roses are still blooming here in the Grove, so I thought I would try my hand at some cheap and cheerful, homemade skin care. Here is my recipe for "Quick and Easy Rose Petal & Witch Hazel Toner":

You will need:
2 handfuls of fresh rose petals
boiling water
1 covered dish
metal tea strainer and funnel
witch hazel
2 same size containers
1 dark glass bottle

Step 1.  Collect two handfuls of perfect petals from your most beautifully scented rose bush.  Rinse lightly with cool water, place in a covered dish and pour boiling water over; just covering petals. Cover and steep for 10 to 15 minutes.
Step 2.  Strain water and petals through a metal tea strainer; to catch petal debris. Press down slightly with a clean spoon to extract rose water.  Pour collected rosewater into a container, using a clean funnel.
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Step 3.  Measure out an equal amount of pure witch hazel to your rosewater.  Pour both the witch hazel and rosewater together into a dark glass bottle, cap tightly and shake gently or rotate bottle to mix. Store in a dark, cool cupboard. Apply to skin with a cotton ball.
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Rosewater is anti-inflammatory and has anti-bacterial qualities and so soothes irritated or acne-prone skin. As a natural astringent; it tones skins and tightens pores as well as reducing the appearance of wrinkles. It is also used to hydrate, revitalize and moisture all skin types as it balances the serum of the skin. Witch hazel has similar benefits as it pertains to toning, tightening and cleansing the skin.

And since the beautiful Queen Cleopatra is said to have washed her face in rosewater and indulged in milk baths heavily laced with rose petals; as part of her beauty regime ... I think that is good enough for me to incorporate some rosewater into my daily skin care routine!
Bibliography: Magical Powers of Rosewater for Glowing Skin, Read & Digest, 2020
    Meadow Sweet Grove © V. Buchanan 2020
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A Victoria Sandwich Makes for a Merry May

5/31/2020

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May was never supposed to be a month of isolation for those who celebrate May Day or Beltane... or just love the official beginning of summer.  It's the Merry, Merry, Month of May! Accompanying that should be all kinds of outdoor May revels like a procession or parade, Morris dancing or weaving ribbons while dancing around the maypole and crowning a Queen of the May. It's time for "strolling through the park one day" and perhaps having your heart stolen away by a pair of roguish eyes. We certainly weren't meant to be sitting inside missing all the lovely May flowers that were brought to us by April showers!

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But as the saying goes "When God closes a door, he opens a window". There is always a way to work the magic of May into your year - no matter what befalls it.  So take that COVID! 

More people are baking and cooking at home during this time, so here's a delightful recipe for that perfect May treat - the Victoria Sandwich.  A variation on the traditional Sponge Cake, the Victoria Sandwich is named for Queen Victoria and we have the Victorians to thank for the addition of butter to the recipe. This formed a more solid, flatter sponge that allowed for the construction of a "built cake", which appealed to their engineering mentality.  This recipe (wording altered) is from the "The Victorian Kitchen" series of books - "The Book of Cakes and Cookies". Enjoy!

What you need:
1 cup butter
1 cup sugar
4 eggs
1 cup flour
pinch of salt
grated rind of 1 lemon
jam
icing sugar
May flowers

What you do:
Cream softened butter and sugar together.  Beat eggs into mixture, one at a time until well blended. Sift flour and salt together in a separate bowl. Fold into mixture, together with grated lemon rind until well mixed.

Spoon into two greased baking tins and bake for 20 minutes at 350 degrees until center of sponge is firm to the touch. Remove and cool on wire racks.  Place jam on one sponge, layer and cover with sifted icing sugar.  May flowers are entirely optional!

Note: Flowers are meant for decoration only - do not consume.
Bibliography:
The Victorian Kitchen Book of Cakes and Cookies, The Bridgewater Book Company Ltd., CLB Publishing, Godalming, Surrey 1995  
      

                                                                                                                                                Meadow Sweet Grove © V. Buchanan 2020
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Hamburger Soup!

1/25/2020

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Do you ever have one lonely hamburger left over after a barbecue or hamburger night? That's all you need for this recipe.  Just freeze any left over, cooked hamburger patties and you will be ready to make this meal, anytime you desire.

This recipe is perfect for a rainy night when you want to make a meal without having to run out to the store.  It's great on a budget too, or when you want to clean out the fridge or pantry!  Note that you can make this soup with numerous substitutions ... depending on what you have on hand.

Bonus:  Kids absolutely love this soup.
You will need:
2 c beef broth
2 c chicken broth
2 carrots
2 stalks celery
1/2 c chopped yellow onion
  (or 1 tbsp dried minced onion)
1/2 tin lima beans (drained) *
1/2 tin kernel corn (drained) (or 1 c frozen)
  (or 1 cob boiled)
1/2 tin baked beans
1 tin diced tomatoes OR condensed tomato soup
1 frozen cooked hamburger patty

few leafs of chopped sage (or 1 tsp dried)
small handful of chopped rosemary (or 2 tsps dried)


THRIFTY TIP: Freeze or refrigerate remaining portions of tinned lima beans, corn and baked beans for future use.

*Lima Beans? My kid loves them which is why they are included. But you could substitute any legume you prefer such as kidney or scarlet runner beans.


Recipe for your own baked beans here: comfy-baked-beans.html
What you do:
Heat broth in a dutch oven and add chopped carrots, celery and onion.  Add frozen, cooked hamburger patty to the mixture.  Bring to a boil and simmer.  When the patty and vegetables soften, remove patty and cut into small chunks.  Return to pot. Then add fresh or dried herbs, tinned beans and corn.  Add the tin of drained diced tomatoes or tomato soup (do not add extra water).  Simmer for 15 minutes.

This recipe is not exact! Alter quantities to taste or adjust to availability of ingredients in your garden, fridge or pantry.


Substitutions:
  • 1 cup of ground beef browned and seasoned with salt and pepper in place of a frozen hamburger patty.
  • Beef or chicken bouillon cubes or sachets to make broth in the quantities needed.
  • Left-over tomato soup in place of tinned; just adjust the amount of water/broth needed.
Inspiration: Lesley Silverstone (my lovely mother-in-law)                                                                                                           Meadow Sweet Grove © V. Buchanan 2020 / edited 2021

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Fish Cakes ... Cheap & Cheerful on a Budget

11/13/2019

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PictureThe Palace Kitchen, Brambley Hedge

Running short of money a couple of days before payday or trying to stick to a budget? Don't have time (or the energy) to run out to the store? If you've got a can of salmon or tuna, and a healthy spice cupboard, you might just have dinner.

This recipe is inspired by "Salmon Chops" from Patricia R. Wagner's "Depression Era Recipes" and I altered it a little bit to suit my taste ... and with what was available in my cupboard!  I often turn to her recipes as they are easy, use few or low cost ingredients, and make a good meal in a pinch. 


The beauty of this recipe is that you likely have most of these items already ... and the ones you don't have are easy to stock up on, and don't spoil by storing.  It pays to keep your pantry stocked up on basic items such as the ones used in this "Salmon Cakes" recipe.  The Depression was a time when people had to make do with what they had, and also what was available.  I like to apply that to today by just living simply ... which usually saves money to boot!
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Salmon Cakes Ready to Chill
You will need:
1 small can salmon or tuna (108g)
2 tsps butter
2 tsps flour
1/2 tsp salt
Dash of cayenne
1 tbsp lemon juice
1 tsp parsley
1 egg
Crushed crackers
Olive oil
Instructions:
After removing the skin and bones; mash the fish and mix it together with the softened butter, flour, salt, a dash of cayenne, the lemon juice and parsley.  Form into cakes and chill on a plate in the refrigerator for about 1/2 hour, but longer if you wish.

When ready to cook, cover the cakes with the well-beaten egg and then coat with crushed cracker crumbs.  Fry in olive oil until brown on both sides.  Do not press down on cakes while frying and flip gently.  Makes 2 salmon cakes.  Serve with a green salad and rice or crusty buns.

*Note: Tinned fish has become quite expensive.  Buy a couple of tins whenever (and only whenever!) it is on sale; to have on hand for this recipe when money is tight.
Meadow Sweet Grove © V. Buchanan 2019 / edited 2022
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So Many Uses for Homemade Applesauce

10/9/2019

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If you have an apple tree or two, you know how easy it can be to wind up with an abundance of apples! But there is no such thing as an over-abundance or even a "bad crop of apples"; once you learn the beauty of preserves. (And, actually, especially so if you have a bunch that are going soft or are otherwise scabby or bruised.) After you have given away some apples to neighbours and friends, made apple pies, apple chutney, apple butter, apple muffins, apple cider and apple you-name-it ... and even eaten your "apple a day", if you find yourself with left-over apples, don't discount making up a great big batch of applesauce - even if you can't see yourself eating it! Because here are some of the many uses for applesauce ...

Making applesauce and freezing it is a great way to preserve your apples for enjoyment all Winter long as well as into the Spring. This ensures you and your family can continue to receive the goodness of "an apple a day", without resorting to buying apples at the store, when they are out of season and more expensive.

Here are some of the many uses for applesauce:

1. Makes a healthy addition to kids' school lunch boxes
2. Mix into plain or vanilla yogurt for extra flavour
3. Add to the top of oatmeal & sprinkle with cinnamon 
4. Use to make applesauce cake or muffins
5. Add as a yummy side to pork dishes or sausages
6. Warm and pour over vanilla ice cream
 
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Basic recipe for applesauce

Fill the bottom of a mixing bowl with cold water and add a few good squirts of lemon juice or lemon slices.  Peel and core apples and remove any brown bits.  Drop all the good bits, loosely chopped into the lemon water, as you are cutting, to avoid browning.  When you have a good amount, lift out the apples with a slotted spoon and transfer to a pot.  Add a very minute amount of fresh water (if needed) and place over low to medium heat. Using a potato masher, slowly and intermittently stir and press the apples. Return to cutting and add more to the pot.  Once the apples are reduced to a thick mash, tip a small portion at a time into a blender, adding sugar to taste and blend to a fine puree.  You want the applesauce to be thick, not runny, so add more apple mixture as needed.  Sterilize canning jars, rims and seals.  Pour applesauce into jars, leaving an inch of head space for expansion, and seal.  When cool, freeze all portions that will not be used within the next week or so.


Easy to thaw!  Simply remove from freezer the night before and defrost in fridge. Or, place jar in a bowl of warm water until thawed enough to remove. You will probably need to stir your applesauce before serving. Not enough sugar? Simply reheat your applesauce with a little extra bit of sugar to taste.
Meadow Sweet Grove © V. Buchanan 2019
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Cool Chef's Salad - Satisfying on a Hot Summer's Day

7/30/2019

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Chef's Salad
Cool Chef's Salad on Royal Worcester, Evesham Vale Plate

It's hot!  But you still need to make dinner.  Here's a full and satisfying (yet cool) meal that works great on a hot summer's day.  Okay, I lied, you do need to boil a couple of eggs ... but other than that, we are completely stove-free preparation here!

Chef's Salad.  Done right, this baby is full of lovely cuts of deli meats, hard-boiled eggs, cheese and lots of veg.  The dressing is really easy to make.  Put the salad in the fridge 20 minutes before serving and it is wonderful!  It is satisfying in itself, but if some are still hungry, just have a couple of crusty buns on hand.  Save a bit of the meat, cheese and lettuce and they can make an accompanying sandwich to go with!

Cool Chef's Salad
Chef's Salad
Cool Chef's Salad on Royal Worcester, Evesham Vale Plate
You will need
(for the salad):

2 hard-boiled eggs
2 cups spinach leaves
2 cups iceberg lettuce
8 cherry tomatoes
1/2 red pepper
1/2 cup Swiss cheese
1 cup deli meats (chicken, turkey or ham)
You will need
(for the dressing):

1/4 cup grape seed oil
1 tbsp vinegar
2 tsps sugar
1/2 tsp Worcestershire sauce
1/4 glove garlic
1/2 tsp paprika
pinch salt
pinch of crushed red pepper
pinch of dry mustard

Preparing the salad:

In a large mixing bowl create bed of torn spinach and iceberg lettuce.  Add 1/2 cup of red pepper, chopped to desired size, and halved cherry tomatoes. Chop up deli meats and cheese and thinly slice boiled eggs.  Add on top of mixture.
 
Preparing the dressing:
In a small mixing bowl add grape seed oil and slowly combine vinegar, sugar, Worcestershire sauce and extremely finely chopped garlic.  Then add dry ingredients (paprika, salt, crushed red pepper and dry mustard).  Use a fork or small whisk and blend well.  Drizzle over salad and toss lightly.
Meadow Sweet Grove © V. Buchanan 2019
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Cooking Goodness with Guinness - Beef in Stout

3/29/2019

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Beef in Guinness Stout
"Beef in Stout", Favourite Casserole Recipes, J. Salmon, Ltd.
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Image Source: Wikipedia

Over the years - from the 1990s to early 2000s - every time we visited England, I would always try and pick up a different mini cookbook in the "Favourite" series.  With such titles as "Favourite Teatime Recipes", "Favourite Yorkshire Recipes" and "Favourite Farmhouse Recipes" ... how can you go wrong?  Always in the gift shops at many of the tourist traps (and usually right at the cashier) and only 99p. These little cookbooks were so nice and small and fit easily in the suitcase. Then, one English relative, who had noticed I was collecting these; started mailing new ones to me each Christmas.  I now have a wonderful collection of these mini cookbooks - store in an old vintage tin of course. I haven't seen them for sale on our last few trips so this collection means even more to me now.

This recipe comes from "Favourite Casserole Recipes" and I have altered it slightly (as you do!).  It calls for one can of Guinness ... but make sure you buy more than one, in case you have a fan in your house.  My husband loves this stew and his only complaint is that I don't buy a can of Guinness for him!


You will need:

1 lb stewing steak
   (1/2 small  package)
1 tbsp olive oil
a walnut of butter
1 white onion, diced
2 tbsps flour
2 or 3 carrots, sliced
    length-ways
1 tsp brown sugar
Salt & pepper

1/2 to 3/4 pint Guinness stout (save the rest for hubby or you're in trouble!)

Pouring in the Guinness ... not the sound you might expect!
Beef in Stout
Thickening nicely ...
What you do:

Heat the oil and butter in a large frying pan and brown the meat.  Remove meat and set aside. Fry the onions in the pan. Then quickly stir in the flour and seasoning to taste. Return the meat to the pan and add the carrots and sugar. Pour in the stout. Stir well, bring to a boil, then cover and simmer gently for 2 to 2 1/2 hours - stirring now and then. Cook until the meat is tender.  

I serve with roast potatoes but it's nice with mash too.  Serve with a green salad ... if you must!

This is a simply sumptuous meal! You will notice the gravy thicken and bubble beautifully.  It is imperative that you keep the heat low to low medium.  This is a very slow cooking meal ... but so easy to prepare and worth the wait.  Comfort food at its best!
Meadow Sweet Grove © V. Buchanan 2019 / edited 2021
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Comfy Baked Beans

2/22/2019

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Crock Pot o' Beans
Baked Beans & Potatoes
Baked Beans & Potatoes

Mmm, mmm!  Home-made Baked Beans - yummy, comforting and economical!  Make them in a crock pot or open-face in the oven.  A fantastically warm and wonderful dinner with baked potatoes and a salad.  And lots and lots of left-overs for breakfasts, lunches and the freezer!  See recipe below.

You will need:
2 1/2 cups small white beans
1/2 package of bacon
1 can crushed tomatoes (281  oz / 796 ml)
1 cup chopped yellow onion (or 3 tbsp
  dried minced onion)
3/4 cup ketchup
1 cup fancy molasses
1/3 cup brown sugar
1 tbsp dry mustard
1/2 tsp salt
1/2 tsp black pepper

... start around 10 am to have ready in
​time for the evening meal.  
​
Instructions:
Rinse the beans in cool water and drain.  Then cover the beans with about 3 times the amount of water (approx 6 cups).  Bring to a boil for a couple of minutes.  Remove from heat and let sit covered for 1 hour.  Drain and discard water.

Cover with 3 times the water again.  Bring to a boil, reduce heat to simmer for 45 minutes.  Drain, this time retaining 2 cups of the cooking liquid.

Tip: This is easy to achieve if you put a 2 cup Pyrex measuring cup in your sink, under a colander in which you drain the beans.


Chop up the bacon and/or onion.  Then mix drained beans, bacon, onion, tomatoes, ketchup, 3/4 of the molasses, brown sugar, dry mustard, salt and 1/2 the pepper.  Stir gently to mix.  Pour into a casserole dish and then drizzle the remaining molasses and pepper on top. 
Bake covered in a 300° oven for 2 1/2 hours.  Uncover, give it a poke, and bake, uncovered, for an additional 1 to 1 & 1/2 hours.

Seriously enjoy with buttered baked potatoes and a green salad.

GIF Bacon & Eggs
This recipe makes a lot!  So you will have yummy left-overs.  Here's some options:

Breakfast:  Do a traditional English fry-up with bacon, eggs, sausage, fried tomatoes, toast ... and a side of homemade baked beans!

Lunch:  Warm up and put in a thermos for the kids' lunches or enjoy with a bit of buttered toast.

Dinner:  Makes a great side with most Indian and Mexican dishes.  Try  breakfast burritos for dinner!  Load up a soft tortilla shell with warmed baked beans, scrambled eggs, shredded cheese, and chopped veg of your choice -- like green onions, peppers and tomatoes.  Roll up, sprinkle a bit of left-over cheese and veg on top, place on a baking tray and heat in oven until cheese melts.

Make sure you freeze some:  After 2 or 3 days, if you haven't used all the beans, do make sure you freeze them.  I tend to freeze several portions right away in different sized containers for a single serving or main meal.  Really helps out to have a loaded freezer of left-overs!

Meadow Sweet Grove © V. Buchanan 2019
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Cleaning Out the Fridge After Christmas

1/4/2019

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Vintage Fridge Ad
1950s Refrigerator Advertisement

I hate to throw out food. It has just gotten too dear to fool around with!

Before Christmas and New Year's we purchase all kinds of groceries and goodies.  We bake and cook - sometimes a little too much in anticipation of guests (Note: 2020-not this year of course!), and just in the spirit of abundance that the Yule Season represents.  Hopefully, you have been freezing all your leftovers along the way - especially those best cuts of turkey.

I recommend taking a good look inside your fridge ... and now! Because that food is going to spoil if you don't get to it very soon.  It's too easy to forget about something you bought and didn't use and that is now buried in the fridge, which is overly-stuffed with bits and pieces and leftovers.  So do a proper clean-out to make sure you are saving as much of that food as possible.
Soup crockeryCovered dishes are great for leftovers
Step 1:
What's in your fridge?

Take a good look on each and every shelf.  Push everything aside so you know what is really in there.  Remove all spoiled food and compost it, wrap up for the "green bin" (if your city provides that kind of recycling service) or toss out.  Don't forget to reuse all those plastic, glass or metal containers ... if you haven't been using your very own covered dishes that is!

Step 2:
What's left?

Now take a look at what is left and prioritize.  Do you have extra cheeses, vegetables and sauces?  Make them part of the next few nights dinner plans so they don't go to waste, with these ideas:
~ Post-Christmas Dinner Plans ~
Various kinds of cheeses from cheese platters, sour cream, homemade dips =
"Put-It-All-Together" Macaroni & Cheese
Find the recipe here:  february-when-theres-snow-on-the-snowdrops.html
Cherry tomatoes from finger food veg platters =
Spaghetti sauce or addition to salads.  Or preserve and freeze to use as tomato sauce later on in the year.
Instructions here: january-make-even-more-of-the-food-you-buy-by-reincarnating-it.html
GIF Oranges
Left-over root vegetables like turnips, parsnips, carrots and potatoes =
Roast and serve as a side dish with meatloaf or fish dish.

Left-over vegetables like brussel sprouts, broccoli, carrots, celery and peppers =
Stir fries, soups, omelets or cut up for snacking with hummus.

Left-over tortilla chips, salsa, sour cream and cheeses =
Nachos!

Left-over (or soft) mandarin oranges = Orange Slush

This is the absolute best!  DO NOT throw out soft or wrinkled mandarin oranges. Wash, cut in half and juice. Pour the juice into a blender together with desired amount of sugar and some crushed ice. Blend and pour into glasses.  Sooooo sweet!

Meadow Sweet Grove © V. Buchanan 2019 / edited 2020
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You Mean You Forgot Cranberries Too?

12/24/2018

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Preserves Cranberry Apple Chutney
Cranberry Apple Chutney

Like cranberries with your turkey but dislike that "stuff in a can"?  There is still just enough time to make your own for Christmas dinner!

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~ Be forewarned! ~

This recipe makes SIX jars of cranberry sauce - I recommend cutting the ingredients in half ... unless you have an army eating at your house this Christmas Day!!

Cranberry Apple Chutney
2 medium apples, chopped
1 lemon, peeled and quartered
1 bag (12 oz / 340 g) thawed cranberries
1 cup raisins
4 1/2 cups sugar
1/2 cup water
1/4 cup brandy
1 box powdered fruit pectin
Set the bag of frozen cranberries on the counter to thaw. Peel and coarsely chop the apples and lemon. Try and chop the raisins a little bit too!  Then put apples, lemon and cranberries into food processor / chopper, a few at a time, until coarsely chopped. Remove and place in a large mixing bowl.  Add the chopped raisins. Then add all the sugar and mix thoroughly until completely mixed. Let stand for 10 minutes.

In a small saucepan, mix water, brandy and pectin. Bring to a boil and boil 1 minute, stirring constantly. Remove from heat and pour over the fruit and sugar. Continue stirring for another 3 minutes until well mixed but don't worry if a few fruit pectin crystals remain.

Pour into sterilized jars and seal tightly. Let stand at room temperature for 24 hours. Will store in the refrigerator for up to 3 weeks or freeze to keep longer.

It's Christmas Eve and I know you have lots to do ... but since you are probably in the kitchen anyway, you might have just enough time to whip up a batch of fresh Cranberry Apple Chutney to accompany the Christmas turkey this year .. and impress the heck out of folks! 
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Meadow Sweet Grove © V. Buchanan 2018
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Apple Chutney or Red Pepper Jelly?

11/10/2018

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Apple Chutney
So many apples!  We've made Apple Pies, Apple Cider, Apple Sauce, Apple Muffins, given apples away, each eaten the recommended "apple a day" and ... here is the latest batch of goodies - Apple Chutney! 

Last year, our apple trees didn't produce too much, so I didn't put up any chutney.  This year I was delighted to be able to make a large batch.  I thought I followed the recipe I used two years ago, but I guess I looked at a different version ... in a different cookbook!  (Meadow Sweet Grove has quite a few cookbooks ... some inherited, some rescued).  This time, a happy mistake was made!  I thought the chutney looked a very deep red, I thought it smelled a little different; but I couldn't figure out the difference.
                                                      
GIF Apple Book
GIF Red Pepper
I gave a sample to the"top taster" here at the Grove, and was told it had a "delicious heat" and tasted just like Red Pepper Jelly!  So I consulted my recipe from last year:

Apple Chutney Recipe:  its-apple-harvest-time.html

... and have ascertained the difference!

I had doubled up on the red peppers, practically eliminated the yellow pepper (I'm a big fan of using what you have on hand ... and I only had a small portion of a yellow pepper available).  I used regular old white vinegar instead of apple cider vinegar.  And the last "mistake" is a little habit of mine (sometimes not always appreciated) - I upped the spice - in this case, cayenne pepper ... just a smidge you understand.
  


The result is fantastic! 

Enjoy with crackers and a sharp white cheddar.

Meadow Sweet Grove © V. Buchanan 2018
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Rose Petal Jam

8/19/2018

7 Comments

 
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Summer is almost over.  Did I just say that?  No worries - capture the essence and feeling of summer by making rose petal jam!

This jam is really easy to make.  I am continually astounded by how much our small city garden gives in the Grove.  Our roses have been really abundant this year and I discovered that there are many recipes with which you can use or include rose petals such as:  rose petal jam or jelly, garnishments for salads, rose vinegar dressing and more! 

Collect rose petals and make some jam now with this simple recipe!
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You will need:
- equal parts rose petals and berry sugar
- juice of one lemon
- water
- canning jars


... and a little pectin (if required)

Step 1:  Collect the rose petals
Pick petals from your loveliest roses and choose only those free from blemish.  For this recipe, I used approximately 250g / 8 ounces of petals.

Step 2:  Wash rose petals, dust with sugar and chill
Rinse the rose petals with cool water, discarding any with blemish.  Drain well and crush lightly in your hands with a bit of berry sugar, making sure to bruise each petal slightly.  Place in bowl, cover and refrigerate overnight.
Step 3:  Making the jam
Pour 1/2 litre of water into a saucepan, together with 250 g berry sugar and the juice of one lemon.  Bring to a boil, stirring all the time.  Add the crushed rose petals, reduce heat, and continue at medium heat, stirring constantly until jam consistency and setting point is reached.  Add 1/2 package of powdered pectin if necessary.
Step 4:  Preparing the jam for storage
Properly sterilize your canning equipment.  I usually achieve this by boiling jars, rims, seals and any utensils I will be using.  Spoon the jam into jars and seal tightly.  Store as appropriate for the canning method you use.  Enjoy with toast, croissants or scones on a rainy day when you are dreaming of summer ...
Meadow Sweet Grove © V. Buchanan 2018
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Ploughman's Lunch - not just for lunch!

7/7/2018

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It's been hot all day and now the house is stifling!  But you need to serve dinner.  It's too hot to light the stove!  But you need to serve dinner.  It's too hot to eat food that is even warm, let alone hot!  But you need to serve dinner.  Ploughman's Lunch to the rescue!  Not just for lunch ....


Honestly, this is my favourite meal to order in England.  Some pubs supply a simply awesome assortment of chutneys or relishes to accompany the Ploughman's Lunch. 

And if you were diligent in preserving your previous year's harvest, you will have a fine selection of homemade chutneys and relishes available in your pantry or freezer.

Linked to the right are recipes for Apple Chutney (featured in our Ploughman's Lunch) and Green Tomato Relish.  Both are wonderful choices to dress any sandwich!
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Apple Chutney preserves ready for storing - click html link below for recipe!
its-apple-harvest-time.html

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Green Tomato Relish simmering in the pot - click html link below for recipe!

samhain-green-tomato-relish.html

Ploughman's Lunch

You will need:
Bread or buns
Sliced deli meats
Cheese(s) - sharp Cheddar is the best
Tomatoes, Lettuce, Onion (if desired!)
Pickles
Butter
Condiments (mustard, salad cream, etc.)
Chutney and/or Relish
This is without a doubt, the best meal to serve on a hot summer's day.  It is so simple, most everyone loves a good sandwich and they can assemble to suit their taste - and best of all - no cooking required!
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Meadow Sweet Grove © V. Buchanan 2018
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Christmas Fruit Cake Recipe

12/29/2017

2 Comments

 
The fairies at Meadow Sweet Grove just love fruitcake ...

If you research fruit cake recipes, you will find literally dozens and dozens of versions.
Here's one that I used for the single-layer cake featured here, inspired by a recipe in
"The Victorian Kitchen Book of Cakes and Cookies", but altered to suit our taste. 
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Ingredients for cake:
1 cup butter
1 cup sugar
4 eggs
4 cups flour
1 tbsp baking powder
1 cup gold raisins
1 cup currants
1 cup mixed peel (glace mix)
about 1/4 cup milk

Ingredients for topping:
2 to 3 cups icing sugar
1/4 cup butter
milk
vanilla
Instructions:
Cream butter and sugar together in a large mixing bowl.  Add eggs, one at a time, mixing thoroughly after each egg.  Sift the flour and baking powder together in a separate bowl.  Add to the wet mixture, a bit at a time, blending well.  Fold in all the fruit.  Add enough milk to create a very thick, but also very sticky mixture. 

Grease two 8 inch cakes tins very well.  Fold in the cake mixture and press down into sides.  Slap and press the top of the mixture until you create a tight fit in the pans. 

Bake at 300° for 1 1/2 hours. Remove, cover with parchment paper (to prevent burning) and bake for an additional 1 1/2 hours.
Picture of brandied cake
Absolutely essential extras:
Brandy, cheesecloth, tinfoil and a sealed container.

Instructions:
Pour brandy into a small mixing bowl. Soak cheesecloth until saturated.  Lift cheesecloth and gently wrap around cake, stretching to fit and turning to cover well.  When completely covered, wrap in tin foil and seal in container.  Repeat process, once a week, for up to 6 weeks.

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We are fortunate enough to have a holly tree living with us in the Grove and he kindly provided a sprig for the Christmas Fruit Cake.  The sprig of holly is non-essential but incredibly traditional and gives a wonderfully earthy feel; so nice if you can get your hands on a piece to top your cake! 

                                                                     Meadow Sweet Grove © V. Buchanan 2017/edited 2019 & 2020
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Manhattan Clam Chowder for a Rainy Night

3/30/2017

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PictureImage from "Peepo" by Janet & Allan Ahlberg
​It has been raining so long in Meadow Sweet Grove ... week after week of it!  The fairies are having a hard time getting their laundry dry and all sorts of smalls are hanging in front of all the little hearths and stoves.  Still, there are signs of Spring in the Grove.  Lots and lots of merry songbirds are flitting about and wee, perky daffodils are cheerfully (and valiantly!) standing up to the rain.  In the meantime, rainy nights make for some great soup nights.


PictureMmm....Manhattan Clam Chowder
This recipe (with slight alterations) is from one of Meadow Sweet Grove's vintage cookbooks and is a very comfy and tasty version of Manhattan Clam Chowder.  Pair with crusty buns and sharp cheese for a perfect rainy night supper!

Manhattan Clam Chowder

1/4 cup finely cut bacon, cooked crisp
1/4 cup finely chopped yellow onion
1 can whole baby clams
2 cups peeled, diced potatoes
1 cup water
1/3 cup finely diced celery
1 can diced tomatoes
1 tsp. salt (if desired)
1/8 tsp. black pepper
1/4 tsp. thyme
2 tsps. parsley


​
Finely chop bacon and fry in frying pan until completely crisp.  Add onion and saute together. Drain clams, reserving liquid and set clams aside.  Add clam liquor, potatoes, water and celery to the onion and bacon. Cook, slightly bubbling, until potatoes are tender - approx. 10-15 min.  Add clams, tomatoes and seasonings.  Heat thoroughly and serve immediately.  Makes approximately 4 servings.


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Manhattan Clam Chowder in handy "soup for one" bowl with handle and lid

These little bowls are simply awesome.  Perfect for setting out on the table at each place setting with (or as) the main course. Because they come with lids, the soup is kept piping hot until everyone is ready to join in at the table - and if there are any left-overs, simply pop the lid on top and store in the fridge.  Fun way to serve soup to kids, great for sauces or small portions, and handy for saving any type of leftovers - all without the use of plastic wraps. ​ Gotta love it!
Source:  Betty Crocker's New Picture Cook Book, McGraw-Hill, 1961                                     ​Meadow Sweet Grove © V. Buchanan 2017 / edited 2019/2020
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Clovers & Shamrocks & Cookies

3/17/2017

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Picture"The dear little, Sweet little Shamrock of Ireland", Vintage St. Patrick's Day Postcard
St. Patrick's Day is on its way in Meadow Sweet Grove and the fairies are celebrating! There's lots of singing, dancing, green mead and shamrock sugar cookies to go around.  Of course, the hunt is also on to find those lucky four-leaf clovers before the mortals stumble across them.  We have a special incentive to do so - it is said if you find a four-leaf clover, you will be gifted with the power to see fairies ....


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A very, very old shamrock in the Grove
PictureShamrock Sugar Cookies
Shamrock Sugar Cookies

2 cups sifted flour                        
1 tsp baking powder
1/2 teaspoon salt

1/2 cup butter​
1 cup sugar
1 beaten egg
1 tbsp milk

1 tsp vanilla

Combine dry ingredients.  Cream the butter and sugar together in a separate bowl.  Beat the egg, milk and vanilla into the wet ingredients.  Sift and add dry mixture a bit at a time and mix well.  Shape dough into a ball, cover bowl and chill until firm.

​Meanwhile, grease or line cookie sheets.  Preheat oven to 375
°.  Roll out chilled dough to about 1/8 inch thickness.  Cut with shamrock or clover shaped cookie cutters and place on cookie sheets.

Bake for about 7 minutes until edges are a very light brown.


​​                                                                                                                                         Meadow Sweet Grove © V. Buchanan 2017 / edited 2020 & 2021 & 2022
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January - make even more of the food​ you buy by reincarnating it!

1/27/2017

2 Comments

 
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1914, Photo by Harry W. Frees
~ Last Week at Meadow Sweet Grove ~
​"The price of food keeps going up, up, up!  Even the fairies have discovered increases at their little local markets in the Grove.  With the price of food so high, it makes sense to cut waste at every opportunity.  One of the best ways to do this is to save all your leftovers so you are truly eating most of the food you buy. "​​
​
Another tricky fairy habit is to never, ever throw out food. It can usually be "reincarnated" into something else. Fruit and vegetables that seem "on their way out" can often be turned into a useful dish or ingredient. Just remember the last time you had "sticker shock" and how much you paid for those groceries!  And before you toss anything out, always have a quick think about what else you might be able to make with that expensive food.
~ Never throw food out ~

Save Vegetable Peelings/Cuttings & Leftover Bits of Chicken
Chicken broth is relatively inexpensive at the store and available in tins or tetra packs.  But why pay for anything that is so easy to make and for which you already have the ingredients?  You do have the time if you remember your freezer.  Just keep a bread bag in the freezer closed with a twist tie.  Next time you are chopping or peeling vegetables (especially carrots, onions, broccoli and celery), toss all the good bits that you would ordinarily throw away, into that bag and keep them frozen.  Wrap up any leftover bits of cooked chicken and freeze separately. Now, and at your leisure, you may make up a batch of chicken stock whenever you choose. Simply tip the various little bags of frozen veg and chicken into a large pot.  Add black pepper, parsley and a bay leaf. Cover, bring to a boil and simmer.  When ready, pour over a strainer into ceramic bowls.  Use immediately or transfer, when tepid, into plastic containers for freezing.  And if you are lucky enough to have a left-over chicken carcass, you can immediately add the frozen veg directly into the pan to make your broth.  Don't forget to check the bottom of your crisper bins in the fridge!  Often there are some veg "on the way out" that can be easily added to the broth.
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Save Soft Tomatoes
Tomatoes starting to soften in the refrigerator?  Bad on one side?  Put them in a large metal mixing bowl, boil a kettle and pour over top.  When cool enough to touch, make a slight cut -- the skins should peel off easily.  Slightly chop, discarding any spoiled pieces, and place the remainder in a medium pot.  Reduce to mush over medium to low heat.  Ladle into sterilized mason jars (just boil jars and lids rapidly for a couple of minutes in a large pot of water), add a small squirt of lemon and sprinkle of rock salt on top and seal jars.  Freeze when they reach room temperature.  Now you have some wonderful crushed tomatoes for your next spaghetti, lasagna or other pasta dish!

If you are in a hurry, simply wash the whole tomatoes in cool water, dry and freeze in a bread bag.  You can then add the frozen tomatoes directly to any pasta sauce or soup you are making at a later date - just takes a little longer to break them down.

PictureRichard Scarrey, The Crow & The Cheese
Save Bits & Pieces of Cheese / Odds & Ends of Bread
Cheese is so incredibly expensive ... at least in Meadow Sweet Grove.  The fairies in Britain often come to visit their little cousins in the Grove and are shocked at the price of cheese!  So, every time you slice cheese for snacking, or grate cheese for a meal, make sure you save the little leftover bits, wrapped up tight in the refrigerator.  Start a bread bag in the fridge for left-over bread - that last slice no one seems to eat, the broken crust, etc.  Also, don't throw out that last bit of sour cream, cottage cheese or unflavoured yogurt - unless it truly is off of course!  ​

​Black Bananas
Banana Bread of course!  A tasty snack anytime and perfect for kid's lunchboxes.

​These are just a few ways to save food that you might otherwise have thrown out.  Once you get used to the idea, you will discover many, many more ways to use up food that you thought had no life left in it, or was too small to save - and start saving lots on that shocking grocery bill!
Next week for you:  Two recipes -
​"Pull-It-All-Together Macaroni & Cheese" & Delicious Banana Bread


​​​Meadow Sweet Grove © V. Buchanan 2017
2 Comments

London Fog - Yellow Split Pea & Ham Soup

1/5/2017

3 Comments

 
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​The merry Yule gatherings have been successful in chasing away the darkness!  The fairies in the Grove have noticed the dazzling pink sunsets glittering on the snow have moved from the late afternoon to the early evening.   We also find that the joyful winter celebrations around the tables have somewhat exhausted the fruits of harvest and it is time to take stock of our larders.  ​
January often marks a month for tightening our belts!


Here is a great low-cost soup recipe for January suppers.  Uses up some of the left-over ham from Christmas and only requires a few ingredients.  Chock full of healthy vegetables, this warm and hearty meal is perfect for a cold winter night!

Yellow Split Pea and Ham Soup "London Fog"

Making the stock:
Place a couple of slices of ham in a pot.  Cover with water.  Roughly chop 1/2 yellow onion, 1 peeled carrot and 1 stick of celery.  Add to pot along with 2 bay leaves and a wee handful of peppercorns.  Bring to a boil.  Reduce heat.  Simmer for an hour or so.


Making the soup:
During this time, very finely chop 1 each of:  leek, peeled carrot and remainder of the yellow onion. Melt a large pat of butter in a deep frying pan.  Add the veg and and gently saute - just until softened.  Turn off heat.


Back to the stock:
Now remove ham slices from pot and dice/tear into small pieces.  Set aside in a covered dish.  Strain the stock through a sieve pressing well down on all the veg to get as much of the goodness as possible.

Back to the soup:
Pour 1/2 the stock into the fry pan and add 1 1/3 c yellow split peas. Bring to a simmer, cover and cook for 45 minutes until peas are soft.  


Ladle 1/2 the mixture, a bit at a time, into a blender/food processor, together with some of the remaining stock, to make a nice puree. Return puree to soup in the fry pan.  Add the ham, stir and heat until hot through.

​Serve immediately with buns, crackers and a nice cheese.


Meadow Sweet Grove © V. Buchanan 2017 / edited 2019
Ingredients:

1 or 2 slices of ham
1 or 2 carrots
1 stick of celery
1 yellow onion
1 leek
1 1/3 c yellow split peas
2 bay leaves
Black peppercorns

Butter

Accompaniments:  buns, crackers, cheese


THRIFTY TIPS for this recipe: 
- always freeze left-over ham,
- stock up on yellow split peas on sale
- grow your own veg (if you can), bay leaves will grow in a pot
- don't buy a whole bunch of celery if you won't use it - only 1 stick is required for this recipe - some grocery stores carry them this way if you look around.

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Disclaimer: Many of the items sold are vintage or pre-loved. Quality of vintage items vary with the manufacturing methods available at the time of production. They are not made to current standards of manufacturing ... and in my opinion, that is usually a good thing! They tend to be higher quality, last longer and include more attention to detail than today's products. However, safety standards do change over time, items do deteriorate with age, and it is up to the customer to decide how they will use each product.
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