Raspberries, Strawberries and Memories

 Raspberries and Strawberries abundant in my garden and while picking them the Memories are also with me.  This recipe is an adaptation from my late son Alix's beautiful Australian (very special friend) Aly.  Our son came 'home' from another of his travelling adventures and he brought Aly with him.  When we first met Aly it was her warm smile and gentle hugs that one first notices, her beauty shines all around her.  Aly had never experienced a 'winter' and Alix had decided that Fort St John, British Columbia was the perfect place to experience 'a bit of snow'.  They were at our place through the Christmas season and a year of very cold temperatures and of course beautiful white fluffy snow.  Such a wonderful visit and I believe Aly loved her 'snow adventures'.  Aly had talked about her Peach Custard Pie recipe while we enjoyed dessert at Christmas dinner that year and I had asked her for the recipe. She sent it to me a few months later so that I can make it for my family.  Thank you Aly for coming into Alix's life and heart and also for giving us the chance to meet such a beautiful soul. This post is for you and all of our memories.....forever.

 

Raspberry Custard 'Pies'

 

The ingredients you will need.

The coconut butter is cut into the flour and salt, water waiting to be added to form the dough.

Pastry dough is rolled out and cut to fit my large muffin tins.

Raspberries and strawberries are layered over pastry.

Custard filling is mixed and poured over the berries.

Ready for baking and then topping with streusel.

 

 

 

Raspberry & Strawberry Custard Pie Recipe

 

1 pastry crust (see recipe below)

1-2 cups fresh raspberries or sliced strawberries

Arrange a layer of raspberries or strawberries in on top of the crust in each muffin tin

In a separate bowl, mix:

2/3 cups sour cream or Greek yogurt

3 egg yolks

1 cup sugar

1/4 cup flour

few drops almond flavoring

Pour custard filling gently over berries.

Bake for 30 minutes at 350 degrees.

While pies are baking mix up the streusel topping.

1/4 cup butter

2/3 cup flour

1/4 cup sugar

1/2 teaspoon cinnamon

Cut butter into the flour, sugar and cinnamon or mix with fingers until crumbly.

Remove pies from oven when timer goes off and sprinkle an even layer over each custard filled pie.

Bake again for another 15 minutes (until lightly browned)

Serve with whipped cream or vanilla ice cream.

 

Single Pie Pastry Dough Recipe

1 1/3 cup flour

1/2 teaspoon salt

1/2 cup  coconut butter or shortening

3-6 Tablespoons very cold water

Mix dry ingredients then cut in coconut butter or shortening until dough is crumbly.

Sprinkle with 3 Tablespoons of cold water and mix with a fork until dough comes together.  Add more water 1 tablespoon at a time if needed.

Roll out dough to 1/8 inch thick and cut into circles with cookie cutter or glass the size to fit large muffin tins. (for this mini pie recipe)

 

 'Love and spiritual values received from parents are the strongest assets for a child to face the various trials of adulthood.'
-Amma

 

Cheesy Zucchini Joes

Zucchini, a very versatile vegetable.....good in burgers, cakes, cookies and of course 'Joes'.

If you planted zucchini this year, you will have to make some Cheesy Zucchini Joes. I am very happy to be able to grow zucchini now, for many, many years I planted them but they did not want to grow for me.  I was very fortunate to have many friends who could grow them and were so very happy to 'share' as many as I needed!  A few years ago I came across the original recipe and quickly adapted it to my family's tastes and it has continued to be another favorite.

  Great for picnics, potlucks and just a tasty lunch or dinner.

Full of goodness and is easy to double or even triple for that large gathering of family, friends or neighbors.  I serve mine on homemade multi-grain sub buns but any bun will do.

 

Cheesy Zucchini Joes

 

 

The ingredients you will need....adding mushroom too



Zucchini, mushrooms, garlic and onions....all sliced, diced and minced

 

Garlic, onions and mushrooms sautéed in butter ....smells heavenly in here.

 

The zucchini is added along with the herbs and spices

Adding tomato sauce to the vegetable mixture.

My homemade multi grain sub buns, sliced and waiting for the topping.

 



Zucchini Joes added and sprinkled with mozzarella cheese.

The Zucchini Joe is all wrapped and bundled and ready to be put in the oven.

 

 

 

Mmmmmm.......so delicious.....enjoy!

 

 

Here is my recipe, as I continue to create I added a few more ingredients

than the photo above shows.  Once I open my fridge and see some wonderful ingredients

things just happen to fall into place.  This recipe reflects the 'Joes' we had for dinner tonight.

 

 

ZUCCHINI JOES RECIPE

 

 2 Tablespoons butter
2 medium zucchini, sliced (1/8 a 1/4 inch thick)
1 medium onion, sliced thinly
1/8 teaspoon red pepper flakes
2-3 cloves garlic, minced or 1/8 teaspoon garlic powder
1 cup mushrooms, chopped
1/4 cup roasted red pepper, chopped (optional)
1/4 cup sun dried tomatoes, (in oil) chopped
1 teaspoon seasoning salt
1-2 teaspoons dried oregano
Salt and pepper to taste
1 cup tomato sauce or spaghetti sauce
1-2 cups mozzarella cheese, shredded
4, 6 inch submarine buns, split

Preheat oven to 350 degrees.

Melt butter in skillet over medium heat.
Sauté the onions, garlic approximately 5-7 minutes then add the chopped mushrooms and zucchini. Sauté another 4 minutes them add the tomato sauce, seasonings and herbs. Let simmer for another 5-7 minutes adding salt and pepper to taste.
Slice your buns, place onto either foil or parchment paper and making sure each sand which has it's own separate foil or parchment 'wrap'.
Spoon zucchini mixture onto the bottom halves of the buns, sprinkle grated mozzarella cheese over top, cover with the top of the buns and wrap up tightly. Place onto a cookie sheet and bake in a 350 degree oven for 15 minutes, or until everything is heated through and cheese is melted.
This recipe serves 4 but is easily doubled.
Feel free to add your own herbs, spices that you and your family enjoy.

 

'My Church is the ocean, my sky is this stained- glass view and my offering is......

this open hand I'm holding out to you.

                                                                                                                             Alex Woodward

Strawberry Cream Cheese Loaf

Tuesday is Canada Day and I would like to wish you a wonderful Day.

  I hope you are able to rest and enjoy this day with family and friends

It's strawberry season and my strawberry patch has been producing lovely red ripe berries for the last few weeks now.  I have frozen many bags already but wanted to bake something special with the fresh ones that I picked this morning and I had a block of cream cheese that I wanted to use.  This tasty and not too sweet cake is perfect with a cup of tea or for sharing with a neighbor who has looked after and watered my plants while I was away- thanks Anne.  I also baked up a batch into

mini Bundt cakes, which will be perfect for sharing and the Red and White colours of this loaf are perfect for celebrating July 1st!

 

Strawberry Cream Cheese Loaf

 

You will need fresh strawberries, diced.

The rest of the ingredients you will need.

I doubled the batch I made and baked up some mini Bundt cakes too.

I also drizzled a fresh strawberry glaze on it. (see recipe below)

The Strawberry Cream Cheese Loaf looks and smells delicious.

 

STRAWBERRY CREAM CHEESE LOAF RECIPE

 

1/2 cup Coconut Butter/oil

1 cup sugar

4 ounces cream cheese

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 1/2 cups fresh strawberries, diced

 

Preheat oven to 350 degrees.

 

In a large bowl or mixer cream coconut butter, sugar and cream cheese

until light and fluffy.  Add eggs one at a time and mix well between additions.

Add vanilla and mix.

Combine the flour, baking powder, baking soda and salt and slowly add

to the cream cheese mixture until all ingredients are mixed together.

Add in the buttermilk just until it is mixed into the batter.

Fold in the strawberries.

Spray 9 x 5 inch loaf pan with cooking spray or grease with coconut butter

Spoon batter into loaf pan.

Bake at 350 degrees for 50 - 60 minutes until a toothpick inserted in

the center comes out clean.

Let cool, serve with whipped cream or ice cream.....enjoy

For the fresh strawberry glaze:

in a small bowl add 1/4 cup powder sugar (icing sugar)

into this mash 2-3 ripe strawberries into it and stir together with 1/4 teaspoon of vanilla

until it is a 'glaze' consistency, drizzle over pieces of loaf when serving.

 

''Every Child is potentially the light of the World'

                                                Abdu'l - Baba



ASIAN CABBAGE SALAD

It is summer here on the Sunshine Coast, everything seems to have tripled in size in the garden and yard.  Strawberries are ready for picking, I have been harvesting beautiful, colourful lettuces from my garden along with lovely green onions, parsley and lamb's quarters (leebeedah).  Cabbage is on it's way and will be ready later in the summer.  The new crop of cabbages are coming into the grocery stores, green, purple, bok choy and many more varieties, all perfect for salads or for braising or stir frying.  Purple Cabbage is a favorite, I love the colour and the nutritional benefits from eating it whether it's raw or cooked.  Today's salad recipe is a twist on coleslaw, my family loves Asian flavours,  sweet red peppers, crispy cucumbers and a bunch of cilantro makes this salad a hit with both young and old.  Make this for your family, friends or for taking on a picnic and it's perfect for lunch at work.

 

ASIAN CABBAGE SALAD

 

such a colourful salad ....

 

 

The ingredients you will need.

 



 All the vegetables, chopped, diced and ready for the dressing.

 

A fresh, colourful and healthy salad on a warm summer's day.

 

ASIAN CABBAGE SALAD RECIPE 

Ingredients:
1/2 medium size red cabbage - shredded finely
1 cucumber - halved lengthwise, quartered and sliced thinly
1 medium size red pepper - diced
2 green onions - chopped
1 bunch of cilantro
1 Tablespoon toasted sesame seeds
Freshly ground black pepper 
hot pepper flakes (optional)

Dressing:
1 Tablespoon sesame oil
1 Table spoon olive oil or grape seed oil
2 Tablespoons light soy sauce
1 Tablespoon rice vinegar
2 teaspoons honey/Stevia
1 Tablespoon fresh ginger - minced
1 Tablespoon lemon juice

Method:
1. In a large salad bowl, combine the red cabbage, cucumber, red pepper, and green onion.
2. In a small bowl, whisk together the ingredients for the dressing.

Then add to salad bowl and toss with veggies. Let sit for 10 minutes.
3. When ready to serve, add the cilantro leaves and mix in with the vegetables.

 Finally, sprinkle in the sesame seeds and a dash of freshly ground black pepper.

For a complete meal, add beans of your choice or some shredded smoked tofu.

 

 

'Better than a thousand words.....

....is one word that brings Peace.'

Buddha

Rhubarb-Strawberry Jam....

The sun is shining, the garden is growing and in my garden the Rhubarb is flourishing, it's time to make jam!  This simple recipe was given to me by my friend Cynthia when we lived in Prince Rupert many years ago and I've been making it ever since.  For this recipe I harvested some rhubarb from my elderly friend Neil's yard.  Neil lives on Ocean Beach Esplanade and has been enjoying my little jars of jams which I drop off on his doorstep - along with a fresh loaf of bread or English Muffins.  I walk along this beautiful spot every day and this is my way of checking on some of the 'long time residents' of Ocean Beach Esplanade.  I drop off the 'goodies' at the start of my walk and then on my return I check to see if the 'package' has been picked up, if it has then I know my friends are well and I can go happily on my way.  I have met so many wonderful people in this community just by sharing or stopping by to say 'Hello' and of course offer a Hug or two.  I will be making more jam now with the rhubarb from my garden, I hope you make some of this for your family and friends too.

 

RHUBARB-STRAWBERRY JAM

 

 

 

The ingredients you will need.

Everything but the Jello is added to the pot.

Stirring everything together and cooking. Then adding the Jello at the end.

It's as simple as that!

 

Delicious Rhubarb-Strawberry Jam on toast, pancakes or waffles.

 

RHUBARB- STRAWBERRY JAM RECIPE

 

4 cups rhubarb, diced or sliced

5 cups sugar

1, 10 ounce can crushed pineapple with juice

2 small boxes of Strawberry Jello

6-8 jam jars

 

Wash and dice or slice your rhubarb.

Into a large pot, combine rhubarb, sugar and pineapple.

Bring to a boil and then simmer for 20 minutes.

Remove from stove and stir in both packages of the Strawberry Jello.

Stir to combine and dissolve Jello crystals.

Pour into containers and freeze.  I also process the jars in a hot water bath

for 15 minutes and store in my pantry.

 

'A meaningful life is not being rich, being popular, being highly educated or being perfect.....

It is about being real, being humble, being able to share ourselves and touch the lives of others. 

It is only then that we could have a full, happy and contented life.'

 

 

Strawberry Rhubarb Bars

  May long weekend has come and gone and this year we 'braved' the ferries and travelled into the West Kootenays to attend my nephew Max and his fiance April's Engagement Celebration.  This is a special ceremony where the family gives the blessing to the couple on their engagement, in my Grandmother's time the people did not have the money or time for big fancy weddings and this special Ceremony was as good as a Wedding.   This ceremony requires the two families coming together and the singing of traditional songs and the reading of special psalms as part of the 'Zapoi' - Engagement Blessing. 
  It is also the weekend for the USCC Youth Festival and we were fortunate to get tickets to Saturday evenings program.  It has been too many years since we have travelled down on this long weekend.  A wonderful evening full of song, laughter and peace.
The beautiful part of any celebration is that we are so fortunate to see and hug all our family and extended family all in one day!  We welcome April and her family into our very own - you will fit in very nicely!
Now getting back to the rhubarb, I had picked some and also had a container of strawberries that needed to be used and so became the Strawberry Rhubarb Bars...I make a delicious Apple Bar and decided to substitute the apples for the strawberry/rhubarb filling.....with a twist.  a touch of coconut......now I had planned to deliver these bars to my Sister In Law but as it happened we decided to overnight at my daughter and son in law in Kamloops along the way - well they had to be sampled there first.  The next day we drove to Castlegar and stopped to visit with my Mother and once again the Strawberry Rhubarb Bars needed to be sampled and 'approved' by Mom.  Well they ended up in my Mom's freezer waiting for my Dad to also sample later.....and that meant my Mom approved!
These bars are very easy to put together, freeze quite well and are so very tasty.

Strawberry Rhubarbs Bars

The ingredients you will need for the filling.

The strawberries and rhubarb are diced, ready for the sugar and cornstarch.

The ingredients you will need for the pastry.

The coconut butter and vegetable shortening ready to be cut into the flour.

 

The coconut butter and vegetable shortening are nicely cut into the flour mixture.

The egg yolk is mixed with the milk, and the egg white is separated and set aside.

The dough has come together nicely and ready to be rolled.

Here is the first of the layers rolled out and ready for the pan.

The fruit mixture is added to the pastry in the pan.

The second 'sheet' of pastry is rolled out and added on top of the fruit filling.

Edges are sealed and ready for the egg white brushing.

The egg white is whisked to 'foamy' and ready for the top pastry layer.

Yum!

 

STRAWBERRY RHUBARB BAR RECIPE

Pastry:

2 1/2 cups flour

1/2 cup coconut butter

1/2 cup shortening

pinch of salt

1 egg (separated)

Milk

Strawberry/Rhubarb Filling:

3 cups rhubarb, diced

5 cups strawberries, diced (2lb-32 oz. container)

2 cups sugar

1/3 cup cornstarch

Glaze:

1/2 cup powdered sugar (icing sugar)

1/2 teaspoon vanilla

water to make a 'runny' mixture

 

 

Preheat oven to 350 degrees.

 

Method for the pastry:

Mix (cut in with a pastry cutter) the first 3 ingredients in a large bowl until crumbly.

In a measuring cup add the egg yolk and enough milk to make 2/3 cup of liquid.

Mix the egg yolk and milk until well combined, add this to the dry ingredients and combine

until it all comes together (like a pie dough). If too dry add more milk a Tablespoon at a time.

 Divide into two balls and place on a floured counter.

  Roll out one of the balls into a rectangular shape to fit a smaller cookie sheet.

Place rolled out dough onto the cookie sheet and top with strawberry/rhubarb mixture. (see below)

Roll out the second ball of dough and cover the fruit mixture, seal edges.

In a small bowl beat the egg white until foamy (with a fork or whisk) brush over top of the pastry.

Method for the filling:

In a large bowl combine the diced rhubarb, strawberries, sugar and cornstarch.

Spread over pastry dough.  Do this once you have the bottom pastry rolled out as once

the sugar has been added to the fruit it will start to release it's juices.

Bake at 350 degrees for 40 minutes. 

Remove and place on cooling rack - drizzle with glaze while still warm.

Cool for at least 20 minutes before slicing.....freeze any that are left between layers

of wax paper in a freezer safe container.

 

Enjoy!

 

'Plant your own garden and decorate Your own Soul

instead of waiting for someone to bring you Flowers.'

Veronica A. Shoffstall

 



Spinach Salad - a wonderful Springtime lunch.

Signs of Spring are all around, the trees are blooming the tulips and daffodils are smiling.....and in my garden I see brand new Spinach sprouts!  Spinach is another of our favorite vegetables and it's one of the first that can be picked from the garden.  This recipe for Spinach Salad is one that I have used for many, many years and my family always asks for it.  It is easy to put together with just a few simple ingredients and is so very delicious and good for you.

Spinach Salad

 





The ingredients you will need for the dressing.

 

The dressing is all mixed up waiting for the rest of the ingredients.

The rest of the ingredients you will need for the Spinach Salad.

  

 

SPINACH SALAD RECIPE

 

3/4 pound spinach,

 (I just fill up the large bowl that you see in the photo above)

2 hard boiled eggs, peeled and chopped

1 cup mushrooms, sliced

1 small onion, sliced thinly into strips (red/sweet or yellow onion)

Toss all the above ingredients into a large bowl and set aside.

 

Topping:

Parmesan Cheese, shredded

Croutons (optional)

 

Dressing:

6 teaspoons vegetable oil

1 Tablespoon white wine vinegar

1 Tablespoon white vinegar

1 teaspoon salt

1 teaspoon minced garlic (2 cloves)

1/2 teaspoon black pepper

1/2 teaspoon Dijon mustard

Combine all the above ingredients into a jar and shake well.

 

Just before serving pour the dressing over the spinach, toss well.

Top with shredded Parmesan cheese and croutons if desired.

Enjoy.

I usually double the dressing recipe and use the leftover dressing on other salads.

This is a great salad to take to a potluck as you can put all the vegetables together earlier and bring along the dressing.

 

'Life is just like a painting. Draw the lines with hope. Erase the Errors with Tolerance.

 Dip the brush with lots of Patience. And Colour it with Love.'