Many Bad Apples Make a Really Good Crisp!!

Was I happy on Boxing Day to have enough leftovers to make two Turkey Pot Pies, and to have a crisp topping in the freezer to make a humongous Apple Crisp!!
That way we could just go to the beach and hang out!

Edie and sister Margaret at Cleveland Beach 

I have been working on developing a wholesome freezable fruit crisp topping over the past few months - and have come up with a great one!
During the winter and spring months when apples are kept in cold storage, they don't seem to keep well at home - so one ends up with many 'sub par' eating apples. An apple crisp is the perfect solution to using them up! And when you have unexpected dinner guests or just feel like a treat - you can whip up a wholesome dessert quickly when you have the crisp topping already prepared in the freezer.

Here is how I recommend you make it:

Take all of your 'bad apples' out of the fridge and have two 'good apples'  peel and slice them into a baking dish.

Two good apples: William and his cousin Luke peeling apples.
Mom overseeing production!

Next, have the two handsome boys squeeze a fresh lemon and sprinkle the juice over apples. Add a healthy dose of cinnamon, a couple of pinches of cardamom (optional) and a sprinkling of white or brown sugar.Try to go easy on the sugar here - although you do need some to help the apples break down and become soft.

Throw in some cranberries cuz it's Christmas and they are so good for you!!

Handsome cousins putting the frozen crisp topping over the apples

Then, grab your crisp topping out of the freezer and crumble it over the top!! I used two portions of the crisp topping for this large casserolle pan. (Does anyone else have trouble spelling caserolle???)
Put in a 400 oven for about 30 minutes or until the apples pierce easily with a fork and the top is golden.
Serve warm or cold and perhaps with a scoop of vanilla ice cream!! Yummeeeeasy!!

Boxing Day Meal with Handsome Fellas - aren't you envious!!
Will, Luke, Mike, Lauchlin, tennis buddy Rory and me.
Mom and Margaret dined earlier...

Big Batch Wholesome Crisp Topping


Makes about 6 cups of crisp topping - enough for 4 average size apple crisps

1 cup butter (room temperature)
1/2 cup canola oil
2 cups brown sugar
2 tbsp ground cinnamon
2 tsp ground cardamom (optional)
1 cup ground flaxseed
1 1/2 cup whole wheat flour (or other flour: spelt, oat, etc)
4 cups oats (not instant)

Mix the butter, oil and brown sugar together in a large mixing bowl.
Add the cinnamon and cardamom, mix.
Mix in the ground flaxseed and flour.
Add the oats one cup at a time while mixing.

Divide the mixture into 4 freezer bags and put in the freezer. You can also use a portion right away if desired. When you are ready to make a crisp, take out a bag from the freezer and crumble over your prepared apples or other combinations of fruit ( berries, pears, peaches, etc...). Bake at 400 for about 30 minutes.

Bella says: " Christmas is exhausting...I need a break!"

When You Wish Upon a Squash.......

Often life gives you just what you wish for....
I was reminded of this yesterday morning.
While driving to my clinic office I kept repeating in my head: "Remember to pick up a butternut squash on the way home", "Don't forget to buy a butternut squash". The squash was for a dish that I was going to prepare with a client coming to my home for her appointment. I walked into my office and there on my desk was a two foot long butternut squash! I was stunned by the surprise... and greedily wished I had been thinking of something a little more valuable! Hehe ! : )

But it was very valuable to me at that moment - it was really the only thing I needed at that time. And who knows, by not having had to rush into the grocery store between appointments, maybe I averted an accident of some kind. I like to think that it is bigger than just a butternut squash coincidence. It reaffirms  the power of thought in our lives - think positively and positive things happen; think negatively and you may more likely have a bad day - or at least perceive it as a bad day!
That is no secret!

Now, back to the butternut squash - this is an alternative to the usual methods of preparing this 'winter veggie'. It is fresh and pretty, and would be a lovely addition to a potluck Christmas party!

This recipe is from the cooking genius, Mark Bittman.  He is always coming up with simple, real and delicious ideas!

BUTTERNUT SQUASH RAPEE

1 small - medium butternut squash ( I grated just half of my humongous one and had enough for several days!)

generous sprinkling of dried cranberries or raisins

1/4 cup, or so, olive oil

2 tbsp of apple cider vinegar (or other vinegar)

1 tbsp, or more, freshly grated ginger


dash of freshly ground salt and pepper

Be careful when cutting the butternut squash - it can be tricky! I like to cut off the bulbous end from the neck and then half the bulbous portion and seed it. Then peel it with a sharp knife or a really good peeler.
Grate it with a food processor - so easy!

Combine the grated squash, dried cranberries, oil, vinegar and ginger in a large bowl.
Sprinkle with salt and pepper. Toss, taste and adjust seasonings.

* you could add walnuts or pine nuts to make it a light lunch salad as in the photo below.

Bella says:" Oh, wow, veggies, dried fruit and nuts....my favourite.....NOT!"

Waldo's Stuffed Acorn Squash at "The Lemon Kitchen"

Hey Guys and Gals, check out my guest post on the blog: The Lemon Kitchen  : http://ottawafood.wordpress.com 

Puddledock Farm Pumpkin Bars

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Now that you have that pumpkin puree in the fridge / freezer you can make this snacky pumpkin bar. I received the original recipe from my sister, Margaret , who lives on Puddledock Farm in Maine. That is not a typo - I know, you think it should be PuddleDUCK, but no... it is PuddleDOCK...perhaps Margaret will comment on the significance of PuddleDOCK. Stay tuned!

The original recipe called for white flour and contained MUCH  more sugar and oil. It also had a cream cheese frosting and was aptly called Pumpkin Cake. I have taken the liberty to change the recipe drastically while still producing a moist, flavourful cake-like bar. I also changed the name from cake to bar because of the healthier connotation to the word 'bar'. And to add the title 'PuddleDOCK' as a nod to its origin. So, yes, I changed the name and the ingredients of my sister's recipe - but I wouldn't change a thing about the amazing person, Margaret! Except that I wish she lived closer to me!!

These are very popular in our home and disappear remarkably fast- but that is o.k. - we have lots of pumpkin puree! Feel free to substitute all or some of the honey for maple syrup, and to increase the cinnamon or to add ginger or nutmeg to intensify flavours.


PUDDLEDOCK FARM PUMPKIN BARS

4 eggs
3/4 cup honey
1/4 cup olive oil
2 cups pureed pumpkin
2 cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
2 tbsp (or more) cinnamon
dash salt

In a large bowl, whisk the eggs with the honey, olive oil and pureed pumpkin.

In a medium bowl whisk the flour with the baking powder, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet. Blend completely. (In the photo below, I am adding extra cinnamon.)

Pour onto a cookie sheet with sides - approx. 12 inch by 16 inch by 1 inch.

(You can use parchment paper if desired)
Bake at 350 for 25-30 minutes.

Watch it disappear!!!

Pureed Pumpkin for Soups, Muffins, Custard, Smoothies, Cookies, Pies,..........

Pumpkin Carving Party!

Sing the following to the tune of the much loved East Coast bar song: "What do you do with a drunken sailor":
Mike surprised me by not knowing the tune!!! I am afraid he is not quite yet a true bluenoser!  I think it was part of the music curriculum when I was in elementary school! Here is the link to the song:
http://www.youtube.com/watch?v=qGyPuey-1Jw

Here we go:

"What do you do with an orange pumpkin, what do you do with an orange pumpkin, what do you do with an orange pumpkin early in the mornin....."

Cut it in half and seed the pumpkin, cut it in half and seed the pumpkin, cut it in half and seed the ......o.k., o.k., I know when to stop...or do I??

I love to have pureed pumpkin in the freezer to make muffins, cookies, soups, smoothies, etc! The taste is so much purer and fresher than the canned versions. And pumpkins are a healthy addition to the diet. The bright orange colour is a giveaway of its high carotenoid content ;  antioxidants that decrease the risk of certain cancers and heart disease and help delay the aging process! Bring it on!!

Pureed Pumpkin

Use the small Pie Pumpkins.
Carefully cut them in half and remove the seeds










Place them cut side down on a cookie sheet with a small rim and bake at 350 for about 45 min - 60 min. They are cooked when a fork pierces the skin and flesh easily.

Let them cool for a bit - then scoop out the flesh. Put the flesh in a food processor.
Puree until smooth.
You can use the fresh puree now; just as you would canned pumpkin in a recipe.








 I like to freeze them in 2 cup portions in freezer -friendly bags. Thaw shortly before using in a recipe.









Would you like the recipes for healthy pumpkin bars and pumpkin smoothies? Leave a comment for me below and I will see what I can do!

Date Cocoa Balls and Nova Scotia Masters Men's Soccer

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Nova Scotia Masters 

Fans!

Mike's soccer team made it to the over 35 men's national tournament representing Nova Scotia.
I love it that Mike is so healthy and fit - he was the oldest player in the tournament!
Imagine, my Ontario boy representing Nova Scotia - ain't that special!!

Whenever this team has a tournament I like to offer them a few tips on food choices between games. Several tournaments ago they asked if beer was o.k. the night before the final game(s). They asked my opinion, so I  recommended: no beer. I guess the fellas thought that I was being too prudent, so they asked me, the dietitian, whether sex was allowed - so, my final answer was: sex OR one beer, but not both! I believe they have been abiding by this 'rule' as it always comes up during tournaments.

This was an important tournament, so I decided to make some post- game snacks for optimal glycogen reloading of their muscles right after the games ended.

A good post-game snack will be carbohydrate-rich with some protein.

Dates are high in energy and potassium and the sunflower seeds lend some protein. The jalapeno peppers are there just for a kick!



DATE COCOA BALLS

1 banana

3 cups dates - soaked in water for 20-30 minutes and drained

1/2 cup oat flour (rolled oats ground in coffee grinder)

1 cup sunflower seeds

3/4 cup unsweetened cocoa

1/2 small jalapeno pepper, minced

flaxseed and / or wheat germ on a plate

Combine all ingredients- except the flax and wheat germ, in a food processor.

Process until it is a homogeneous mixture. If it is too sticky to form into balls, add a little more oat flour.

Form into balls and roll in flaxseed and wheat germ.

Put in freezer to firm

Mike looks pretty pleased about their bronze medal win!

Humbled and Crushed Tomatoes

I am starting to panic!

After a summer full of fresh, local, organic greens, tomatoes, berries, I am wondering how we will make it through the winter without. The chipmunk in me is taking over and I have been filling my freezer with wild blueberries, cranberries, pureed pumpkin and now....tomatoes.

 

On Saturday morning I kissed hubby and doggie good-bye (boys still asleep), and headed to the market before the big crowds.

My mission: To buy 20 pounds of tomatoes to make sauce to freeze for the winter. I have decided to prepare crushed tomatoes to freeze so that I can eliminate buying the canned versions to make spaghetti and pizza sauce, stews, soups and chili.


I stopped by one of my favourite stalls, Elmridge Farms to see if they have large quantities of romas.

Here are a few of my cute neighbour buddies that work at the Elmridge Farm stall!

The next day I settled into tomato chopping while listening to my neightbour Niki Jabbour's gardening show on 95.7 fm radio.
I called in a question and subsequently won the book "Locavore", a book that I had wanted to read - so that was great!!



I've only read the first three chapters thus far - but it has deepened my awareness of the importance and the impact of our food choices. What an exciting time for food and farms - people are interested in knowing the farmers who grow their vegetables and fruits and raised the chicken on their plate.

The second chapter highlights an intimate interview with a husband and wife who farm in Annapolis Valley; Greg and Suzanne of Elmridge Farm! They share their struggles and heartbreaks of owning and operating a family farm - years of low income, 85 hour work weeks, no vacations for years,  a truckload of spoiled broccoli due to a refrigerator breakdown. And they continue to farm - thank goodness!



Mike's Grandad Ernest Greenley was a farmer. In 1969 he decided to sell the farm....but only to someone who was committed to continue farming the land. He had two offers; one for $100,000 from a developer, the other for $30,000 from a family that was going to farm the land. He chose the farmer. He had the dedication to farming and the foresight to know that urban sprawl could take over arable land. That land is still farmed  - but is surrounded by suburbs and developments. I never met Ernie Greenley, but he is a hero of mine.

Finally, here is the method to crushed tomato sauce:

Crushed Tomatoes (freezer-ready)

Wash the tomatoes thoroughly and cut out the stem.

Now, many tomato sauce makers will suggest that you boil and then peel the tomatoes and take out the seeds - I say, why?  The skins will disintegrate with stewing and pureeing - and they add colour and flavour. I am 'all about' making it less tedious.
Dice up the tomatoes into approximately 1-inch pieces.
Chop up some onion and garlic if you wish and throw this in batches into a food processor - pulse until a chunky puree.

Add to a large heavy pot and stew on low heat for a couple of hours.

Let cool completely before you portion into freezer bags

When you pop these out of the freezer and put them into a pot to make a sauce or soup, use as you would a can of crushed or stewed tomatoes. Isn't that great?!
You could also just freeze whole or diced tomatoes.

My freezer is filling up - but I am still in a bit of a panic about the greens! Am thinking about a cold frame to grow some hardy greens. .....stay tuned!!