Tomato Sauce Attempt #1

This has been the first year since I moved to the farm that our tomato plants didn't contract powdery mildew that South Western Ontario has been hit with for the last few years. We planted two beef steak plants and one plum tomato plant - all are thriving! While on vacation last weekend many tomatoes ripened up. I decided to create my own tomato sauce with them for two reasons. One, my husband won't eat tomatoes and there was no way I could eat them all on my own. Secondly, in my years of cooking I've never made a batch of sauce from scratch before (with fresh tomatoes). I was feeling a little risky yesterday and decided to make it up as I went. I'm not overly thrilled with the outcome but will explain where I would make changes next time.

10-15 large tomatoes (I used a combo of beef steak & plum)
5 cloves of garlic, crushed (I only used 3 and it wasn't enough!)
2 onions, chopped
2 carrots, chopped
1/2 package frozen, chopped spinach, thawed & drained (I used a whole package & didn't thaw & drain...not recommended)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tsp hot chili pepper flakes
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
*depending on your tastes add more or less of these herbs

Cut core out of tomatoes. Submerse 5 tomatoes at a time into a pot of boiling water for 10-20 seconds (until skins wrinkle). Remove with slotted spoon and put into sink of cold water. Remove skins. Repeat until all tomatoes are peeled. Squeeze tomatoes to remove the liquid and some of the seeds. This will ensure your sauce has some thickness to it (I neglected to do this!). Set aside. Heat large pot on medium and add olive oil. Once oil is warm, add garlic and saute for 1 min. Add onions. After the onions have gone translucent add all spices/herbs at once. Once you have everything mixed around and the spices/herbs are warmed up, add remaining ingredients. Reduce heat and simmer for 3 hours (uncovered!). Sample and see if you need more kick (pepper flakes) or seasoning (salt & pepper). Pour into food processor and pulse a few times. Don't do it too much or else you'll end up with a ketchup texture. I was able to freeze 4 sandwich sized zip lock containers from this recipe. This a fairly basic sauce that I will add to when I use it (ground beef or chicken, Tabasco sauce, Olive oil for more body etc.). Because I used too much spinach the colour was a little off. Attempt #2 will be posted once I have some ripe tomatoes.

Peach Cobbler

The Ontario peaches this year have been like no other. I bought far too many of them last week and haven't been able to eat them all. They started to go a little soft (that's what she said), so I decided to make a peach cobbler. Here is the recipe I followed - - I ended up halfing it. The hubby just sampled it and gave double thumbs up which means blog worthy!

7 cups sliced, pitted and peeled peaches
1/3 cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
Biscuit Topping
1 c flour
1/4 c sugar
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1/4 cup butter, cold
Biscuit Flavouring
1 tsp vanilla
3/4 c buttermilk (I never have buttermilk on hand so I just put a splash of lemon juice in milk & let sit for a few mins)

In large bowl, gently toss peaches with sugar, cornstarch and lemon juice. Scrape into 8-inch square glass baking dish.

Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly (I used my hands!).

Biscuit Flavouring:In measuring cup, stir vanilla into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.

Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.

My Fav Chocolate Chip Cookies :)

For Christmas last year a dear friend of mine gave me the perfect gift - Baker's Chocolate Classic Recipes Cookbook. It is here that I found my favorite chocolate chip recipe. They are my go-to cookie recipe. I just made a big batch of these to take up to the family hunt camp last weekend - I've never seen 3 dozen cookies go so fast! They were a hit.

1 3/4 cup flour
3/4 tsp baking soda
1/4 tsp salt
3/4 c butter or marg, softened (NOT melted... learned that the hard way!)
1/2 c sugar
1/2 c firmly packed brown sugar
1 egg
1 tsp vanilla
1 bag semi-sweet chocolate chips (or chunks)

Heat oven to 375 degrees. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars(that's what she said) in large bowl with electric mixer until fluffy. Add egg and vanilla. Gradually beat in the flour mixture. Stir in chocolate chips. Drop by heaping tbsp onto ungreased cookie sheets. Bake 11 - 13 minutes. Remove from tray immediately and put on cooling rack. Makes about 3 dozen cookies.
***Note: A lot of people neglect to remove cookies from baking sheets right away. If you don't the cookies continue to brown and become hard when the are cooled. The trick with these cookies is to take them out of the oven BEFORE they start to brown. They might seem a little under cooked but they aren't - they are meant to be slightly chewy.

Crock Pot Pork Tenderloin

1 large or two 2 small pork tenderloins
salt and pepper
1-2 cloves garlic, minced
4 tbsp grainy Dijon mustard
3 tbsp honey
2 tbsp brown sugar
1 tbsp balsamic vinegar
1/2 tsp dried thyme
1 tbsp cornstarch
3 tbsp water

Sprinkle pork lightly with salt and pepper. Place pork in the slow cooker. Combine all remaining ingredients and pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 hours, or on HIGH for 3 to 3 1/2 hours. Serve pork sliced with the thickened juices. I served with onion basmati rice and steamed brocoli.

Fresh Basil Sauce

My beautiful, thoughtful Mother brought me a luscious, fregrant basil plant when she came to visit last week. Tuesday nights are soccer nights for my husband so I wanted to make a nice light meal. I created a basil sauce and poured it over chicken breast and served with corn and edamame. The sauce was great - the lemon added a great punch of flavour that complimented the basil. It would be perfect over pasta, perhaps with some cherry tomatoes.


4 boneless, skinless chicken breasts
2/3 c olive oil
3 tbsp lemon juice from concentrate
1/2 tsp cummin
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 c lightly packed fresh basil leaves (YUMMMMY!)
2 cloves of clove garlic
1 tsp grated lemon zest

Whisk 1/3 cup of oil, 1 1/2 tablespoons of lemon juice, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pour into a ziplock. Add chicken and seal bag. Massage the marinade into the chicken. Refrigerate at least 30 mins (the longer, the better - I let them sit for two hours). Turn chicken occasionally. Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. If desired season with additional salt and pepper.

Remove chicken from ziplock. Discard remaining marinade. Cook chicken at 375 for 25 minutes in a shallow dish, uncovered. Pour basil sauce over cooked chicken breasts. Serve. Enjoy the taste and aroma! Nothing beats fresh herbs...

Roasted Red Pepper & Spinach Hummus

We are off to a friends place tonight for a BBQ and decided to create a new hummus recipe. I absolutely love hummus - the summer flavour and the versatility, not to mention the health factor. Tonight, I am serving the hummus with whole wheat pita triangles. This hummus would be great as a spread on a sandwich, to dip bread sticks in, served with crackers, as a dip for veggies etc. Here is the recipe I came up with. Hope you like it!

2-3 cloves garlic (depending on how much you love garlic)
1 can chick peas, rinsed & drained
1 tbsp peanut butter
2 tbsp olive oil (PB & Olive Oil are used as a substitution for tahini)
3 tbsp of lemon juice from concentrate
2 whole roasted red peppers (homemade or from a jar - both work)
1/2 package of frozen chopped spinach, thawed
1/2 tsp salt

In an electric food processor combine all ingredients. Process until everything is finely chopped. Taste test and add salt, pepper and additional garlic if needed. If more moisture is needed, add lemon juice & oil alternating until desired texture. Transfer hummus to a bowl, cover and chill until you are ready to serve. I find chilling for a few hours lets the flavours infuse throughout the mixture. Enjoy!

Spicy Sausage Rotini with Vodka Tomato Sauce

Spice + Pasta + Vodka = Delicous.
Mom is here for a visit so I wanted to make a new dish. I love pasta and haven't made it in ages so I thought I'd whip up an Italian meal. Fresh bread from Angelo's dipped in olive oil, vinegar and herbs, garden salad with avocado's and plum tomatoes from our veggie garden, a giant pot of sausage rotini and a few glasses of pinot noir. Overall, I was pleased with the outcome of this hardy dish.

1 bag uncooked rotini pasta
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 can diced tomatoes
1 can crushed tomatoes or pasta sauce
3/4 tsp salt
2-3 tbsp vodka
1/2 cup half and half cream
1 tbsp dried parsley
1 tbsp basil
6 Spicy/hot Italian sausages

Yields: 8 large portions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. drain. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic, herbs, spices, salt and cook until garlic is golden brown. Add tomatoes and vodka, bring to boil. Reduce heat and simmer 15 minutes. Add cream and continue simmering for a few more minutes. Reduce heat to low and add pasta, toss for 1 minute. Serve and ENJOY!

I'm a cheater...

Today was spent reading and relaxing, followed by a hike with my puppy. With all of the relaxation I didn't have much time to create a masterpiece of a meal. I dug to the back of the cupboard and found a jar of President's Choice Mango Coconut Cooking Sauce. I am posting it on here because I was pleasantly surprised with the outcome. When in a crunch, definitely worth it!


I cut up 2 large chicken breasts and pan fried for 5 minutes then pour the entire jar on top. I simmered for 10 minutes and served on a bed of jasmine rice in a bowl. A spicy, sweet and delicious meal that will stick to your ribs. 15 minutes to prep - super easy! (Sorry, no picture of the final product because I didn't intend on posting this). Makes 4 servings.

Bran Muffins

Food and romance go hand-in-hand don't they? Well then, lets talk romance. Just as I was dozing off last night my husband turned to me and said..."Could you maybe make me some yummy breakfast muffins tomorrow?" I couldn't help it but laugh. I think he is enjoying this blog more than I am!

I decided to make a half dozen plain bran muffins and the other half dozen with fresh Ontario blueberries. The blueberries make the muffins a little too moist (ugh, I hate that word), but add a lovely sweetness to them. The more moist (ewww), the muffins, the quicker they become moldy. Make sure to store blueberry muffins in the fridge. I was happy with the way they turned out. Great for a breakfast on the go!

1 1/2 c wheat bran
1 cup milk
1/3 c vegetable oil (or 1/3 c unsweetened apple sauce)
1 egg (or 2 egg whites)
2/3 c brown sugar
1/2 teaspoon vanilla extract
1 c all-purpose flour (or whole wheat flour)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup raisins or blueberries or chocolate chips (optional)
Yields: 1 dozen
Preheat oven to 375 degrees. Grease muffin cups. Mix together wheat bran and milk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to milk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into milk mixture, until just blended. Fold in raisins/berries/chocolate chips and spoon batter into prepared muffin tins. Bake for 15 minutes. Cool and enjoy!

Golden Zucchini

I love this time of year - the sunshine, the smiles and the abundance of fresh local produce at our fingertips! My Mother-in-law has a fabulous vegetable garden that puts mine to shame. Every summer she graciously gives us unlimited zucchini. She also came up with a yummy way to cook it. This recipe is great as a side dish or an entree. Tonight my husband and I enjoyed it as an item on our appetizer tray. About once a month we make a platter of nibble foods that we change up every time we make it(veggies, cheeses, spring rolls, shrimp etc.). It's one of my fav meals!


1 beaten egg
1/2 c bread crumbs
1 tbsp chili powder
1 tbsp Montreal steak spice
1 large zucchini
2 tbsp olive oil
salt & pepper to taste
ranch dressing for dipping

Beat egg, set aside. Combine bread crumbs, chili powder, steak spice, salt and pepper in a bowl. Slice zucchini very thick (3/4 of an inch). Dip each slice in egg then cover in bread crumb mixture. Place in large fry pan with hot olive oil. Cook over medium heat until golden brown. Serve with ranch dressing for dipping.


My husband is obsessed with steak spice so that is why I include it in my recipe. The great thing about this recipe is you can substitute the spices to vary the flavour.

Brown Sugar Buttons

Cute, soft & tasty!
These aren't my favourite cookies but they are different than anything I've had before.

1 c butter, softened
1 c brown sugar
1 tsp vanilla
2 cups flour
1/2 c corn starch
icing sugar for decorating

Beat butter, brown sugar and vanilla until light and fluffy. Add flour and corn starch in two parts. Mix until dough forms. Roll into 2 cm balls (smaller than a Tim Bit). Place on lightly greased cookie sheet. Flatten slightly. Make at 350 degrees for 10 minutes. Remove, place on cooling rack. With wooden skewer poke 4 holes in warm cookies. Cool and dust with icing sugar. Yum!

Corn Soup

I had a bunch of leftover grilled and boiled corn on the cob from our corn roast a few days ago so I decided to make a soup with it. My professional taste tester (aka my husband) approved and said it was blog worthy. It has a very subtle flavour at first, but the after taste is delicious. Enjoy!

1 dozen ears of corn, cooked & cut off the cob
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
4 garlic cloves, smashed
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon ground coriander
Pinch of ground cloves
4 cups water
2 bouillion cubes (I used chicken but veg & beef would work too)
1/2 c cream or milk
Salt and freshly ground pepper to taste
Sour cream for garnish

Cook corn. Cut the kernels off the cobs. Heat oil in large saucepan. Add onion, carrot, celery and garlic, cover and cook over low heat for about 15 minutes. Add the bay leaf, crushed red pepper, coriander, cloves, corn, water and bouillion cubes and bring to a boil. Reduce heat, cover and simmer for 40 minutes. Discard the bay leaf. Transfer the soup to a food processor, add cream or milk and puree until smooth. Ladle into bowls, drop a tablesppon of sour scream on top and serve.