Posts Tagged ‘recipes’

Happy Birthday

Look who had a birthday!

Daddy turned 51 on Tuesday. Somehow it ‘snuck up’ on him, but Ella and I remembered. I was going to make stuffed tenderloin, but I couldn’t easily find the tenderloins that I know I have out in the deep freeze. I pulled a pork sirloin roast out instead. Sirloin is a weird cut I’ve never seen before. It didn’t have much marble so I headed off to Pinterest to find a way to cook it. I’m glad I did. Even Ella said it was really good, and she’s gotten really picky about pork lately. Here’s the recipe. My roast was just over 4 lbs so I cooked it for longer. So good! In fact, so good I didn’t get a picture – ha ha!!

Colin and Ella have been having a hard time getting through a whole cake before it gets fuzzy. I’ve been making lots of squares since Christmas and that seems to make them happy. I made brownies for Colin’s birthday. And since it’s his birthday I splurged and put icing on. I don’t think brownies need icing. These brownies are Ella safe and work well if you switch the flour for Bob’s Red Mill 1:1 Gluten Free Flour. I think the recipe comes from Elizabeth, but I didn’t write it down so now I’ve forgotten.


1 1/3 cup flour

1 cup white sugar

1/3 cup cocoa

1/2 tsp bk. powder

1/2 tsp salt

3/4 cup water

1/2 cup oil

1/2 tsp vanilla

Mix everything together and pour into a greased 8×8″ pan. Bake 350F for 20 min.

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Ella wanted to do a cooking show for you, so here is a tutorial for making chocolate frogs.  A very good choice during this endless hot and humid weather.

Here’s your ingredients:

2 c white sugar                                               1/2 c cocoa

1/2 c milk (we used almond)                      1/2 c butter

1 t vanilla                                                         3/4 c peanut butter (we only have chunky)

3 1/2 c quick oats

In a large pot (ignore my dirty stove, I’ve been canning) combine the sugar, cocoa, milk, and butter.

Slowly bring to a boil making sure the butter is all melted and the sugar dissolved.

Boil for 2 minutes.

Turn off the heat.  Add peanut butter and vanilla.  Stir till it melts.  Add in the oats and mix well.

Scoop the cookies onto cookie sheet liners or wax paper.  Let them sit until cool (or at least firm).  This makes about 3 dozen depending on the size you make the cookies.

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I find it hard to feel like making real meals during cropping season.  It seems silly to make a full meal when it’s just Ella and I, especially when you consider how little she usually eats.   I made chicken paprikash the other night and I’m so glad I did.  It was so yummy!

Wish I was a better food photographer.


8 chicken thighs

salt, pepper, garlic powder, and paprika


2 onions, finely chopped                                     3 garlic, minced

1 (28 oz) can crushed tomatoes (could use diced but Ella and Colin don’t like tomato chunks)

1 1/2 – 2 cups water

1 c sour cream

Sprinkle chicken thighs with salt, pepper, garlic powder an paprika to taste (both sides).  Saute onions in oil.  Remove onions and brown chicken thighs.  Remove thighs and mix together the remaining ingredients (except sour cream).  Add the onions and thighs back to pan.  Cover and simmer 1 hour.  Remove chicken and stir in sour cream.

** Ella doesn’t like sauce any way, so her pieces don’t get sauced

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My blog friend Elizabeth is an Orthodox Christian.  She keeps the fasts decreed by the Church and therefore has a large number of recipes that just happen to be egg and dairy free.  When I saw the Chocolate Brownie Cookies I knew which one we had to try first.

BROWNIE COOKIES -makes 9 dozen

1 1/2 c vegan margarine                                          3 c white sugar

4 1/2 t vanilla                                                             4 1/2 c flour

1 1/2 c cocoa                                                               1/2 t salt

3/4 t baking powder and soda                                enough water to make a fairly thick dough

Cream margarine and sugar, add vanilla.  In another bowl, combine all dry ingredients.  Add to the creamed ingredients and add enough water to make a fairly thick dough (around 1/2 c).  Make 1 inch balls (I have a scoop) and flatten with a glass dipped in sugar.  Bake 350F for 8-10 minutes.

Thank you so much Elizabeth.  Ella’s been doing so well with her new diet, but was going to revolt soon if she didn’t get some cookies/chocolate.

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Not too much happening here on the farm so Farm Girl Friday has been rather quiet too.  Eastern Ontario has been in the deep freeze for most of February.  Actually it’s warmer in the deep freezer than outside.  It’s this time of year that I really don’t miss selling pork.

Our house is an old (1905) farm house.  It has no insulation.  There is a layer of bricks, then a gap of air and studs, then another layer of bricks.  Needless to say this time of year it’s hard to keep the house comfortable.  My kitchen cupboards where I keep my pots can actually get below 0 C (32F).  Colin had the great idea that if he drilled a hole or two into the bottom of the cupboard then heat from the basement would come up easier.  So he set to work and this is what happened…

Yep, a hole in my kitchen floor.  Apparently the stone foundation comes under the kitchen much farther than Colin thought.  It’s not a total disaster.  Colin’s going to get a register cover and we’ll have a bit more heat in the kitchen.

This cold weather also has a negative impact on my egg sales.  People just don’t like stopping and coming in when it’s -30 C (-22 F).  So the eggs get a bit back-logged.  What’s a farm girl to do?

Use an entire dozen to make chocolate angel cake!!  And then…

Pasta with the yolks.  I put them on cookie sheets to flash freeze for future use.

Chocolate Angel Food Cake

3/4 c flour

1/4 c cocoa

1/4 tsp salt

1 tsp cream of tartar

2 cups egg whites (mine took 12)

1 tsp vanilla

1 1/2 c white sugar

Sift flour, cocoa, salt and 1/2 c sugar.

Start beating the egg whites and vanilla.  Add in cream of tartar.  Slowly add remaining 1 cup white sugar.  Beat until whites are soft peak.  Keep beating while SLOWLY adding the dry ingredients (2 tbsp at a time).  Just until mixed.  Pour into an ungreased tube pan and bake 350F for 40-45 minutes.  When done, invert pan till cool.

Noodles/Pasta  -2 pounds

12 egg yolks

3/4 T water

1 t salt

6 c flour

Mix together (I just do it on the table).  Knead well, 10 min.  Roll and cut.

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So many things to share today.  First of all it is our one year Blogiversary!!  I can’t believe this blog has been up and running for a whole year.  It’s been very helpful for the farm.  We’ve had a number of new customers who found us through the blog.  Very exciting.

I don’t know what it is about Ella’s sweater.  Maybe the gauge or maybe it’s the pattern I can’t seem to memorize, but I just don’t seem to want to knit on it.   I know I need to get it done but there are so many other interesting things to knit.  So I started a pair of socks.  They are toe-up, two at a time and have a cable running up the middle.  I’m making them with Berroco Vintage.  It has some wool in it but doesn’t feel like wool.  The person I’m making them for ‘doesn’t like’ wool.   I know we’re supposed to be reading something for the Yarn Along, I just can’t seem to find the time this week.  I’m also trying to tidy up my corner of the living room.  The piles of books are getting taller than the piles of knitting  🙂

Ella and I were busy baking this morning.  I made some of our every day bread. I tossed in a couple eggs (still swimming in eggs) and I had leftover potato water to use too.  Since I had some mashed potatoes that needed using I made scones too.  Ella and I will enjoy that for our afternoon ‘tea’.



makes one scone round (8 scones)

1 3/4 c flour                                 1/4 c wt. sugar

1 T bk powder                              1/4 c butter

1/2 c mashed potatoes (lump free and warmed)

1 egg                                                1/3 c currants or raisins

1/2 c milk

Mix all the dry ingredients.  Add the mashed potatoes and mix in well, I sometimes use my pastry blender.  Cut in the butter, fairly fine.  Stir in the currants and then the milk/egg.  Sometimes I need to add a bit more flour, you don’t want it too soft but it doesn’t need kneading either.  Shape into a 7 inch circle on a lined cookie sheet.  Cut into 8 wedges and sprinkle with coarse sugar.

Bake 400F for 25-30 minutes.

In honour of our blogiversary I’m doing a giveaway.  I’m going to make one of these lovely little dollies.  She’s not made yet, so you get a choice of dolly or Christmas elf.  So leave us a comment and Ella will make the random drawing Friday at noon (our time).  Good luck!


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Here’s one of Colin’s favourite dishes.  I made it last night for our company.

Balsamic Pork Tenderloin -supposedly serves 10

4 lbs tenderloin (I had 2 tenderloin but I have access to bigger ones)

4T (each) balsamic vinegar and olive oil

8 garlic, crushed

steak seasoning/rosemary/thyme

Drizzle and rub with vinegar/oil.  Slit pork and stuff in garlic.  Sprinkle with spices.  Roast 350F for 35min or until done to your choice (165F is good).

Leftovers make good sandwiches and happy husbands  🙂

My apple pie nearly got me a marriage proposal!

Pastry -makes 2 ish double crust pies (depending on plate size)

4c flour                  1 t sugar/salt/bk powder

1 1/2 c lard          1 t vinegar

1 egg, beaten        1/2 c water

Mix all t he dry ingredients.  Cut in lard.  Add liquids and mix until forms pastry, I usually give it a bit of a knead.

Apple Pie

Peel, core and slice enough apples to heap in your pie plate.  I like to use a firm apple.  I’m making pie not apple sauce.  Last night I used a mixture of red delicious and spartan-yum.  Pour in 1 c wt sugar, 1 T cornstarch, 1/2-1 t cinnamon.  Mix.  Pour apples into a pastry lined pie plate.  Dot with 2 T butter and sprinkle with 2T milk.

Bake 350F for 40-45 minutes.


Here’s my favourite company potato dish.  It’s delicious but is great because it can be made the day before and cooked later.

Potatoes Supreme

3lb potatoes

2c shredded cheese                               1+ c sour cream

1/4c butter, melted                             green onions (I use dehydrated)

salt & pepper

Peel and slice and cook (I steam) the potatoes.  Put them through a potato ricer (no lumps).  Then stir in all the other ingredients.  Pour into a buttered casserole.

Bake 350F for 30 minutes.

If you made this the day before, be sure to take it out of the fridge with lots of time to come to room temp.

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I love Julia Child. I received her Mastering the Art of French Cooking from my sweetie (I think he had ulterior motives). My favourite French Onion Soup is based on Julia’s, but I leave out the booze (of course) and use homemade chicken stock. Last week I made the Casserole-Roasted Pork. It was delicious!!! I’ll share the recipe with you here because it is more a method than an actual recipe. Julia suggests marinating the pork first but I didn’t get it thawed in time.

Casserole-roasted Pork

3lb boneless shoulder roast

1 onion, sliced

1 carrot, sliced

2 garlic

1 T parsley

1 bay leaf

¼ t thyme

½ c stock

Dry roast and brown on all sides. Put 2T of fat in casserole and cover and cook vegetables and herbs for 10 minutes. Put meat in casserole (fat side up). Season with s&p if not marinated. Cover and bake in 325F oven for about 2 hours, or until meat thermometer reads 170F. Baste meat a couple of times. Makes delicious gravy.

This would be really yummy with roasted potatoes.

Roast Chicken and Dressing

chicken any size -don’t forget to remove inside bits

soft butter


Place chicken on roasting pan, stuff, tie legs closed and rub with soft butter. Sprinkle with salt & pepper. Roast at 325F for about 30 min/pound or until 175F.

Dressing -4-5 lb bird, double as needed

¼ c butter 3 T parsley

½ t sage 2 eggs

½ c milk (use some chicken stock if not cooking in the chicken)

1 onion, chopped fine

2 celery, chopped fine

½ loaf bread, cubed

salt & pepper

Colin is always happy when I have enough leftover chicken to make chicken a la king. I’ll give you the from scratch version, but I often use leftover chicken instead.

Chicken A La King

3-4 lbs chicken (I use boneless)

1 onion 2 whole cloves

1 ½ t salt

Cover with boiling water and simmer until tender. Dice chicken (needs 3 cups) and strain broth.

In a large saucepan (I use non-stick), melt butter and cook relish until tender. Add 5 T corn starch and cook a little bit. Add 1 ½ c stock and cook until nice and thick. Add ¾ c milk or cream, 1 egg and the diced chicken.

Cookie making happens on a fairly regular basis in our house. Most of my recipes make at least 5 dozen. Any less and there is no real point, they get eaten too quickly. Here’s Colin’s favourite chocolate chip recipe. This is one of my favourites too, it makes 11 dozen so they last for a while.

Chocolate Chip Cookies

4 c brown sugar 4 eggs

4 T hot water 2 c butter

1 ½ t vanilla 6 ½ c flour

3 t bk soda ½ t salt

3 c chocolate chips (sometimes I add Skor bits too)

Drop onto lined cookie sheets and bake 375F for 10 minutes. Do not over bake.

We didn’t get a chance to make Poor Knights this week. We were pickling beets and didn’t have stove top room. I’ll share the recipe anyway, it’s yummy.

Poor Knights or Arme Ritter

3 eggs, separated 2 c milk

2 T water breadcrumbs

8-10 slices of bread

butter for frying cinnamon and sugar to top

Lightly beat egg whites with water. Beat the yolks and milk together. Dip bread into custard. Then carefully dip into egg whites. Coat with breadcrumbs on both sides. Fry slowly in butter. Sprinkle with cinnamon and sugar.

A nice variation on French Toast.

I’m sharing these recipes over at Full Plate Thursday, go see what else is on the Plate.

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When I roast a chicken I like to do a big one.  On the weekend my chicken weighed just over 9 pounds.  My dad saw it thawing on the counter and thought we were having turkey  🙂  I don’t see the point of all that mess if I can’t get more than one meal from it.  Now what to do with all that leftover chicken! First night we just reheat everything so it’s like roast chicken but then what? Make this leftover dish.

Leftover Chicken Casserole

Grease an 8 inch Pyrex baking pan, or the size to suit your family.

In a bowl cut up chicken into bite sized pieces, you’ll need enough to cover the bottom of the pan. Crumble in any dressing if you have it too. Pour in enough gravy to make it rather moist. Pour into prepared pan. Next layer in any leftover vegetables, or frozen. Then re-mash leftover potatoes with plenty of milk and butter. Spread this over the mixture in the pan.

Bake 350F for about 45 minutes. Add a salad and your done.


beef roast, any size
one envelope onion soup mix
water (an inch or so up roast)

Put everything in your roasting pan, cover, and roast 300F for 30 minutes/pound.  Remove roast to cutting board and put pan on stove top, adding more water if needed for volume of gravy.  Mix 2 T cornstarch into 1 cup sour cream.  Carefully stir in sour cream.  Stir till thick, but don’t boil.

Yum, yum.  I usually schedule french fries some time after making this roast -so good with this gravy.

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Double Oat Cookies

We ran out of cookies yesterday, so Ella and I whipped up a batch of these:


3/4 c margarine                                          1 c brown sugar

1 egg                                                                  1 t vanilla

1/2 c flour                                                       1 1/2 c rolled oats

1 c oat bran                                                     1 t bk soda

1 c chocolate chips, or mix with peanut butter chips

Drop onto a lined cookie sheet and flatten slightly.  Bake 350F for 10 min.

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