Louise's Brown Bread
2 cups organic whole wheat flour
1 cup blanched almond meal flour
1/2 cup of organic large flake oatmeal
1/2 cup of ground flax seed
1 cup spelt flour
1 tsp. of baking soda
1 tsp. of baking powder
1 tsp of salt
2 tablespoons of butter ( rub butter into dry mix)
Buttermilk to wet approximately 1/2-3/4 litre
nead mix gently and fold out onto a greased cookie sheet.
appearance should be round and 3-4 inches in depth in the centre.
mark a cross on top of bread...
bake 20 mins 425 F and 40 mins 350F
test with a clean knife or toothpick, bread is cooked when they come out clean.
Wrap in wet tea cloth for two hours. Cut circle into half and half again. Serve with Jams, cheeses or plain.
Can be wrapped and frozen
Carol's Sun Dried Tomato Basil Dip
1/4 Cup sun dried tomatoes, finely chopped
8 0zs. of spreadable cream cheese
2 tbsp. mayonnnaise
1/4 cup chopped fresh basil
1-2 teaspoons fresh lemon
2 cloves of minced garlic
Cream together the cheese, mayo, lemon and then add remainder of ingredients. Chill at least 1/2 hr. before serving Keep refrigerated for up to two days.
Serve with pitas or crackers.
Julie Anne's Salad Dressing
1 cup olive oil
1/3 cup white wine vinegar/ or apple cider vinegar
Juice 1/2 lemon
2-3 tblsp. Dijon Mustard
salt & pepper
Julie Anne's Greek Lemon Chicken Soup
9 cups of organic low salt chicken broth or home made chicken broth(see below)
3 celery stalks chopped
2 large carrots peeled, chopped
1 large onion chopped
3/4 cup brown rice or wild rice.
1 1/2 pounds of boneless chicken breasts or chicken thighs, cut into bite -size pieces
two cups of chopped spinach
3 large eggs, beaten to blend.
1/2 cup fresh lemon juice.
Bring broth, celery, carrots and onion to boil in a large pot. Add rice to soup and simmer until tender, approx. 30 minutes. Add chicken to soup and simmer until cooked thoroughly, approx. 10 minutes. Beat eggs and lemon juice in a small bowl until blended. Gradually add egg mixture to soup, stirring constantly until mixture forms ribbons. simmer until flavors blend 3 minutes and season with salt and pepper to taste. Home made broth- 12 chicken thighs, 3 carrots, one onion, three celery stalks. Salt and pepper. add 12 -14 cups of water. Bring broth to a boil skimming if necessary and simmer for 2 hours. strain all ingredients and use broth for soups.
Michelle's Thai Lime-Vegetable Soup
4 garlic cloves chopped
2 onions chopped
1/2 small butternut squash chopped into 1" pieces
4 carrots (thinly cut)
1 x 900 ml. of chicken broth (organic)
2 (400ml/14oz.) cans unsweetened coconut milk
2 tsp. hot chili garlic sauce
1 each yellow and orange pepper
3 celery stalks
1 lg. lime
1 cup coarsely chopped coriander
1. Mince garlic, coarsely chop onions, and add to lightly oiled large widebased saucepan and set over medium heat. Stir often until onions soften, 6-8 minutes.
2. Pour in broth, stir in coconut milk, chili garlic sauce, squash and carrots. Bring to a boil over high heat stirring often. Reduce heat to medium and simmer uncovered and stirring often until squash and carrots are tender. 8-10 mins.
3. Core and peel peppers, coarsely chop. Thinly slice celery. When squash is nearly cooked add peppers and celery. Bring to a boil, then simmer uncovered stirring often. 5-8 minutes. Add coriander and 1/2 the lime juice. Taste and add more lime juice if needed.
One batch = 7 large bowls of soup.
Cooked Chicken breast chopped can be added 1/2 breast per serving.
Keeps well covered and refrigerated for four days or freeze up to two months.
Louise's Roasted Butternut Squash Soup
1 large Butternut Squash Peeled & cut into 1" pieces
2/3 cup fresh cream or sour cream
2/3 cup of milk
1 tablespoon of dried sage (sage leaves)
1/4 cup of olive oil
7 cups of low-salt chicken broth
1 cooking onion
1 apple peeled and cored(optional)
Heat oven to 400 F and toss prepared squash with olive oil and place on cookie sheet. Roast until squash is tender & add apple pieces if so desired. Saute onion until soft.
Heat cream and sage over medium heat in small saucepan until bubbles begin to form around the edges. In a separate saucepan add cooked squash and chicken broth. Increase heat and bring to a boil, reduce heat to medium, cover and simmer approximately 10 minutes. Allow to cool slightly.
Puree soup working in batches until smooth(add cooked apple), whisk in sage cream and season to taste.(can be made one day ahead).
Garnish with cheese and roasted sage leaf.
SouthWestern Pumpkin Soup
3 cups chicken stock
1 cup whipping cream
15 ozs. pure pumpkin puree
3 tblsp. maple syrup
1/2 tsp. chili powder
1/2 tsp. coriander
1/8 tsp. nutmeg
3/4 cup sharp cheddar
Bring stock & cream to boil in heavy pot. Whisk in remainder of the ingredients except cheddar. Simmer for another 15 minutes. Garnish with Cilantro and Cheddar