Archive for the ‘recipes’ Category

Black Bean and Pumpkin Vegetarian Chilli

Sunday, August 31st, 2014

Chili www.cubitsorganics.com

Summer’s not over but with school starting this week I’m thinking ahead to more autumn like meals and making some dinners to freeze for busy days.

This recipe for Black Bean and Pumpkin Vegetarian Chilli freezes well, is easy to cook, everyone eats it, and it fun to serve with a bunch of extras. We like corn on the cob, brown rice, avocado and cheese curds like these Ivanhoe ones from Gay Lea Foods

Chili www.cubitsorganics.com

Ingredients:

1 tbsp cooking oil
2 medium onions
2 large jars of tomatoes
2 cups pumpkin puree
2 cans of black beans, rinsed
1 tbsp sugar
1 tsp salt
2 bay leaves
1 tsp chilli powder
1 tsp cocca
2 bay leaves
Chili www.cubitsorganics.com

Start by frying your diced up onion in cooking oil. Once it’s transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.  Bring to  a boil and then reduce heat and cook for at least 1 hour.

Chili www.cubitsorganics.com

We like making chill night extra fun by letting every one choose what they want with it.  Cheese melts on top and makes it milder for little mouths.

This tastes even better the second day and freezes perfectly.

Black Bean and Pumpkin Vegetarian Chilli

Black Bean and Pumpkin Vegetarian Chilli

Ingredients

  • 1 tbsp cooking oil
  • 2 medium onions
  • 2 large jars of tomatoes
  • 2 cups pumpkin puree
  • 2 cans of black beans, rinsed
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 1 tsp chilli powder
  • 1 tsp cocca
  • 2 bay leaves

Instructions

  1. Start by frying your diced up onion in cooking oil.
  2. Once it's transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.
  3. Bring to a boil and then reduce heat and cook for at least 1 hour.
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Disclosure: I’m part of the Gay Lea Foods program with mom central and I receive compensation as part of my affiliation withthis group.  The opinions on this blog are my own

Catherine and Penny’s Pavlova Meringue

Sunday, July 27th, 2014

We’re back in the city for a few days. It’s just enough time for Becca to pick some the raspberries from our jungle like, totally over grown, edible urban front yard.

Edible front Yard in Toronto www.cubitsorganics.com
It’s also enough time to lead a La Leche League meeting, take the toddles and myself to the doctor for our dreadful wild parsnip burns, visit my parents, go to a birthday party, the butcher (why is it easier to find organic meat in the city than in the country?), and have friends over for dinner. We’ll be happy to head back to the farm tonight.

Robin, Harrison and Catherine Have desert www.cubitsorganics.com

Along with Heather and Steve, who were in the city for the Withrow Farmers Market, my good good friend Catherine and her kids were able to come over to eat. Catherine is such a good friend that she taught me how to make meringues and it’s really fun serving someone their own recipe.

Meringue ingredients www.cubitsorganics.com

A giant meringue is a great gluten free desert and everyone will think you’ve gone to great effort even though they are incredibly simple to make. Top them off with whipped cream and seasonal berries and get ready to bite into perfectly peeked lemony clouds.

Seasonal Berries www.cubitsorganics.com

Prepare by turning your oven on to 275 f and lining two baking sheets with parchment paper.

Next combine your ingredients:

5 egg whites

1 sprinkle of salt

1/4 teaspoon of cream of tartar

and whip using a stand mixer or egg beater until the mixture thickens and starts to form peeks.

Then slowly add:

1 1/3 cups of organic white sugar

followed by:

1/2 teaspoon lemon zest

Continue mixing until it is glossy and forms stiff peeks.

Whipping Meringue www.cubitsorganics.com

Now spoon the mixture out onto your lined baking sheets.  This will make two giant pavlova style meringues or a ton of little ones.  We made plate sized disks, baked them for 35 minutes at 275 and them left them to cool off in the over for another two hours.

palvova meringue www.cubitsorganics.com

Then we layered at think layer of Gay Lea whipped cream, covered it with a black berries, the raspberries from our front yard garden, wild blue berries and some mint from the herb garden as a garnish. 

meringue with berries and whipped cream www.cubitsorganics.com

Slice it like a pie and eat in silence until there isn’t anymore. mmm.

meringue with berries and whipped cream www.cubitsorganics.com

Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

Catherine and Penny’s Pavlova Meringues

Catherine and Penny’s Pavlova Meringues

Ingredients

  • 5 egg whites
  • 1 sprinkle of salt
  • 1/4 teaspoon of cream of tartar
  • 1 1/3 cups of white sugar
  • 1/2 teaspoon lemon zest
  • Gay Lea Whipped Cream
  • Black Berries
  • Raspberries
  • Blueberries
  • Mint to garnish

Instructions

  1. Whip the first 3 ingredients using a stand mixer or egg beater until the mixture thickens and starts to form peeks.
  2. Then slowly add the sugar until stiff peaks are formed.
  3. Add the lemon zest.
  4. Form large plate sized disks of the mixture on parchment lined baking sheets.
  5. Bake for 35 minutes at 275.
  6. Cool in oven for at least 1 hour.
  7. Cover with whipped cream and berries.
  8. Slice and enjoy.
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Nancy and Ryan’s Top Secret Super Dip

Wednesday, June 25th, 2014

Gay Lea Foods Dip and Chips This is Ryan’s top secret dip recipe. Well actually it’s his mother’s recipe and he’s been making it for bbqs and parties since  I met him. It’s easy to whip up and always a hit. Even the babies like it. We made this batch while the kids played with their friends in the back yard and then ate it over the fence with our wonderful neighbours. Making dip with #GayLeaFoods and www.CubitsOrganics.com Start by mixing some mayonnaise into the Gay Lea Gold Premium Sour cream. This stuff is rich and thick. Then add the dry ingredients one at a time, mixing well in-between each addition.  Finish off with a splash on lemon juice and gluten free tamari sauce. Serve it up with a selection of crunchy veggies and wavy chips and eat it over the fence with your neighbours. Or you could even invite them over. Dip recipe from www.cubitsorgaics.com

Nancy and Ryan's Top Secret Super Dip

Nancy and Ryan's Top Secret Super Dip

Ingredients

  • 450mL tub of Gay Lea Gold Premium Sour Cream
  • 3+ heaping spoonfuls of mayonnaise
  • 1 tbsp dehydrated minced onion
  • 1 tsp celery salt
  • 1 tbsp dried parsley
  • Add a splash of lemon juice and gluten free tamari or soy sauce

Instructions

  1. Mix Sour cream to Mayonaise 4:1
  2. Add dry ingredients separately, mixing thoroughly between them.
  3. Lastly, add a splash of lemon juice gluten free tamari or soy sauce.
  4. Serve with cut up vegetables and wavy chips.
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Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

 

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Grilled Asparagus with Chive Blossoms

Wednesday, June 18th, 2014

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Is there anything better than eating piles and piles of in season, local asparagus?  My favourite way to prepare it is grilled on the bbq.

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After washing your asparagus, simply snap off the ends with your hands. I find it satisfying.
While it’s still a little wet, pour a few tablespoons of olive oil over it, along with a hearty teaspoon of Herbamare. Herbamare is simply sea salt with dried herbs and it’s a staple around here. Add some closed chive blossoms with thick stalks and squeeze a lemon over it.

DSC_5296

Grill everything including the squeezed lemon wedges on a fairly hot bbq (450). Serve as a side dish, grill up extra for tomorrows omlet or salad and enjoy a delicious veggie at the height of the season. If you have extra chive blossoms, break them apart and sprinkle them over. The purple flowers with the green stalks are striking and everyone likes being served edible flowers for dinner.

Disclosure: I receive compensation from A.Vogel for including Herbamare for this post. This is a product we know and use in our kitchen regularly. The opinions on this blog are my own.

Fiddlehead Quiche with Cottage Cheese

Friday, June 6th, 2014

Fiddlehead Quiche www.cubitsorganics.com

Spring is in it’s final stretch and the local produce is really starting to roll in. Seasonal favourites like fiddleheads and asparagus are both available, along with colder weather leftovers like chard and leeks.

kids planting seedlings www.cubitsorganics.com

We usually make our quiche without crust but since progress is in the gluten free pastry department has been made this quiche has both a crust and cottage cheese added for extra protein. You need the extra protein to help with digging holes to plant a few hundred tomatoes.

Fiddlehead Quiche www.cubitsorganics.com

Start by rolling out the gluten free pastry between two sheets of parchment. Instructions and recipe are here: www.cubitsorganics.com/spring-spanakopita-with-a-gluten-free-crust

Preheat your oven to 350c

cottage cheese quiche www.cubitsorganics.com

Whisk together:

1 cup Gay Lea 2% Cottage Cheese

1/2 cup whole milk

6 eggs

cottage cheese quiche www.cubitsorganics.com

Next we’ll add our veggies; For this quiche I used Fiddleheads that were well washed and boiled first as according to Health Canada’s recommendations.

 

2 cups fiddleheads

1 bunch of asparagus with ends snapped off

2 cups chopped swiss chard

1 leek

and a handful of ramps or chives.

DSC_4798

Ask your husband to line the whole asparagus spears in the pan.

Fiddlehead Quiche www.cubitsorganics.com

Soak the rest of the chopped veggies in your egg and cottage cheese mixture before pouring over the asparagus.

Top with a whole bunch of peppered goat cheese.

Bake for 45 minutes.

asparagus quiche www.cubitsorganics.com

Cottage cheese gives the quiche a richer and springier texture.  The higher protein makes for a great dinner and the thicker mixture makes spring’s produce look as good as it tastes.

Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

Fiddlehead Quiche with Cottage Cheese

Fiddlehead Quiche with Cottage Cheese

Ingredients

  • Gluten Free Pie Crust
  • 1 cup Gay Lea 2% Cottage Cheese
  • 1/2 cup whole milk
  • 6 eggs
  • 2 cups fiddleheads
  • 1 bunch of asparagus with ends snapped off
  • 2 cups chopped swiss chard
  • 1 leek
  • and a handful of ramps or chives.

Instructions

  1. Start by rolling out the gluten free pastry between two sheets of parchment. Instructions and recipe are here: www.cubitsorganics.com/spring-spanakopita-with-a-gluten-free-crust
  2. Preheat your oven to 350c
  3. Whisk together:
  4. 1 cup Gay Lea 2% Cottage Cheese
  5. 1/2 cup whole milk
  6. 6 eggs
  7. 2 cups fiddleheads
  8. 1 bunch of asparagus with ends snapped off
  9. 2 cups chopped swiss chard
  10. 1 leek
  11. and a handful of ramps or chives.
  12. Line the whole asparagus spears in the pan.
  13. Soak the rest of the chopped veggies in your egg and cottage cheese mixture before pouring over the asparagus.
  14. Top with a whole bunch of peppered goat cheese.
  15. Bake for 45 minutes.
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