An Edible Journey Through China

Al from ViewFromTheHeart dropped in on our discussion group to tell us about An Edible Journey Through China.

Please check it out and let us know what you think!

Thanks, Al!

Dept:

"Missing" Recipes, Shopping, Reviews and Tips back!

Hi!

For some unknown reason, the user friendly names for Sides, Desserts under Recipes, Kitchen Tips, Shopping and Reviews were all deleted!

I just restored the names today by hand. Please let us know if there are any outstanding problems. Sorry for the inconvenience. We will work with our web hosting service provider to ensure that this doesn't happen again.

Dept:

Elizabeth's Cabbage Rolls

I've been craving and thinking about cabbage rolls for the past week and have been looking for a good recipe. None of the recipes I found sounded authentic. So I turned to Elizabeth who is Polish and has a reputation for making amazing cabbage rolls. This is her recipe...I love it because it doesn't really have strict proportions, it feeds a crowd and it's delicious! Because the filling is cooked before the cabbage leaves are stuffed, the filling is moist and flavourful!

Advice from Elizabeth:

Dept:

Elizabeth's Cabbage Rolls

Boil a large pot of water.
Take 1 medium cabbage and cut the entire core out.
Place whole cabbage into boiling water and cook on medium high heat.
Pull off outer cabbage leaves as they cook and become pliable and immerse in cold water. Continue until most leaves are removed. You should have about 24 leaves. Drain.
Carefully shave away or trim thick stem with a paring knife without cutting through leaves. Set aside.

In a large saucepan, brown:
1 Tbsp. oil
2 medium onions, finely chopped
3 cloves garlic, minced
1 1/2 lb. lean ground beef

More Canning!

The weather is starting to turn miserable...time to head indoors to can fruit that I've frozen over the summer. Here's my recipe for Jumbleberry Jam. You can combine different berries depending on what you have on hand or what you like. I like to experiment and try different proportions of berries.

It's not too late to can other local produce!! There is a lot of fall produce like pears, apples, cranberries, tomatoes and peppers available. I'll be canning some of these soon, so stay tuned for more recipes.

Dept:

Jumbleberry Jam

2 cups strawberries
2 cups blackberries
1 cup blueberries
1 cup raspberries
3 cups sugar
1/4 cup lemon juice

Fill boiling water canner with water. Place 5 clean 250 mL mason jars in canner and sterilise for 10 minutes.
Combine the berries, sugar and lemon juice in large stainless steel or enamel pot.
Bring to a boil over medium-high heat, then simmer on medium heat for 20 to 25 minutes or until thick, stirring often.
Skim off any foam.
Place lids in boiling water and boil 5 minutes to soften seal.

WANTED: Vintage Easy Bake Oven

As I baked my umpteenth cake of my life tonight, I began to reminisce about my Easy Bake oven days. I had the avocado green 1969 version, when the pint sized oven actually looked like ovens, not like the more recent ones that look like microwave ovens (you can't bake a decent cake in a microwave!!)

Dept:

Handy Kitchen Tip of the Week

What do you do when you've opened up a tin of tomato paste and you have leftovers? How long will it keep in the fridge before it goes moldy? Well, with this handy kitchen tip you won't have to worry, nor waste any of it!!

Leftover Tomato Paste

Wrap up little packets of leftover tomato paste in plastic wrap and freeze until solid. Place the packets into a freezer bag and freeze for up to 1 1/2 months. Drop the blocks of paste right into your sauce or soup for concentrated tomato flavour.

This also works well with pesto or other herb or marinade pastes.

Flax Seed Crackers

Crackers are always nice to have around the house for quick snacks or accompaniments to spreads or meals. This is one of my favourite cracker recipes. The flax seeds add a nice nuttiness and interesting texture. After baking, I like breaking these free-form crackers into interesting, jagged shapes.

Dept:

Pages

Subscribe to VanEats RSS