Archive for November, 2014

Applesauce, homemade and homegrown

applesauce2

Applesauce must be one of the easiest recipes on the planet. And as an extra bonus it’s the perfect thing to make when you’re enjoying an afternoon or evening in as it makes the house smell absolutely heavenly.

In the early stages of my pregnancy I was obsessed with applesauce as it was one of the few things I could stomach. Now that I am eating everything in sight it doesn’t have quite the same cache, but it is delicious nonetheless. Especially the homemade variety made from apples grown in my own backyard.

Here is my no-recipe recipe for applesauce:

Peel and chop up a bunch of apples. Put them in a saucepan with a tiny bit of water and a giant spoonful of cinnamon and any other spices you have handy (cardamom, cloves, nutmeg, etc). Cover the pot and simmer on low heat for a long time, stirring occasionally, until the apples turn to mush.

I poured mine into two big jam jars, and stuck one in the fridge for eating right now (perfect as a midnight snack), and one in the freezer for later.

November 25, 2014 at 1:24 pm Leave a comment

Roasted yam and garlic soup

yam and garlic soup

More soup! After last week’s farmer’s market I spent about an hour chopping and cooking the root veggies and squash I bought. Since then I’ve made beet salad, spaghetti squash casserole and now this soup. All took less than 15 minutes to make since the veggies were all cooked and waiting in the fridge.

Truly a feeling of healthy wholesome-ness, even domestic goddess-ness. 🙂

I know, I know…this will only last a little while longer with baby on the way, so I am trying to enjoy it now before the chaos hits!

Roasted yam and garlic soup
Makes 1 big pot of soup

3-4 medium sized yams, roughly chopped (wash and remove any blemishes, but leave skins on for nutrients and flavour)
6-8 garlic cloves (whole, peeled)
Fresh ground pepper
Pinch of sea salt
1 teaspoon paprika
1 teaspoon fennel seeds
2-3 tablespoons olive oil
2 cups water, plus more for later when blending the soup
1 can white beans
1/4 cup basil pesto (I used Golda’s, which comes in a vegan version if you want to avoid dairy. Or make your own, of course!)

Place yams and garlic cloves in large shallow baking dish. Sprinkle with salt, pepper, paprika and fennel seeds, drizzle with olive oil and pour water over top. Bake in a 350F oven for 45 minutes or until yams are tender. Puree with beans in a blender or food processor – just add enough water to reach the consistency of soup you like. Heat in a saucepan and adjust seasoning as necessary. Pour into bowls and add a swirl of pesto to the top of each.

Delicious with grilled cheese sandwiches.

November 2, 2014 at 2:42 pm Leave a comment


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