Mango BBQ Sauce

Summer is in full swing and so is grilling.  This homemade BBQ sauce is so delicious and it isn’t full of sugar, high fructose corn syrup or artificial colours or nasty preservatives it has really ingredients and is full of flavour.  It keeps well refrigerated for weeks and you could freeze (in freezer bags) some as well.  It does make a lot.

IMG_4282

Chop the mango

IMG_4284

Heat 1 TBSP olive oil in pan and add 4 cloves chopped garlic and 1 sweet onion and 1 diced mango.  Sauce until soft and onions are translucent about 5 minutes.

IMG_4286IMG_4291

There is a handful of other ingredients

IMG_4290

I love this stuff and I add it to almost everything!

IMG_4294

To mango mixture add 1 28oz can of diced tomatoes and 1 small can (about 5 oz) of tomato paste, 1/2 pure maple syrup, 1/2 cup molasses,  1/4 cup apple cider vinegar, 1 cup water, 2 TBSP freshly squeezed lemon juice, 2 TBSP Worcestershire sauce, 1 tsp salt and 1 tsp ground pepper.

Once these are all added together mix bring to a boil and then simmer, stirring often for about 30 minutes.  The sauce will get a little darker and thicken.

IMG_4292IMG_4297

Take off heat and let cool for about another 30 minutes, then puree, I use a hand blender, and place in containers and refrigerate or freeze.

IMG_4298

IMG_4299

IMG_4301

This makes a lot for a small price!  And it is much healthier than commercially prepared sauces, loaded with vitamins and minerals from the mango, molasses, maple syrup and tomatoes.  If you try it let me know what you think.

Adapted from Oxygen Magazine.

Advertisements

A Dragon’s Loyalty Award

We received this award last weekend and I has taken me until now to get on the computer to accept it.  Many thanks to Natascha for this.  Natascha is so sweet and I am happy to have “met” her.  She also makes a lot of very delicious looking food, so stop by her blog if haven’t already and have a look for yourselves.

The Rules for accepting this award are:

1. Display the certificate on your website.

2. Announce with a post linking back to whomever presented you with the award.

3. Present the award to 15 bloggers that you think are deserving.

4. Send them a comment letting them know.

5. And the hard part (for me) list 7 interesting things about yourself.

Of course you are not obligated to participate and I understand if you cannot.

Here goes, 7 slightly interesting things about me:

1. I am a bit of WW1 and WW2 and that time period buff.  Anything of that time period sparks my interest. I especially love watching shows set in that time period, Foyle’s War, Land Girls etc.  They are also all set in the British countryside which follows along with number 2.

2. I would love to be a Homesteader, to garden and be with my animals all day.

3. My favourite place that I have visited so far has been Portland and Cannon Beach Oregon.  Technically it is two places but I love that area.

4. I am from Newfoundland, Canada (though I don’t live there now).  If you do not know where that is check it out on google maps.  I have several earlier blog posts from there when I was on vacation there a couple summers ago.

5. I have two pets, a 12 year old west highland white terrier named Max (who is sick at the moment, I hope he gets better soon, poor little guy) who is very protective over his momma, and a budgie named Oliver (a.k.a professor perecles) who is a very goofy friendly little budgie and has just started talking a little bit (mainly saying “pretty boy” or “pretty bird”)

6. I just started re-watching (on youtube) “Swiss Family Robinson” the t.v. show from the 60’s. I think it was a Canadian show on CTV.  Evie is just discovering it.  I loved that show when I was a kid and dreamed of living on a deserted island in a treehouse.  It still sounds pretty nice to me actually.  Though I wouldn’t like the spiders.

7. I also like watching cartoons/animation.  I really like the show “Gravity Falls” and “Scooby Doo-Mystery Incorporated”.  It probably has something to do with Evie loving those shows also and we watch them together as a family.

Well there you have it!  I only took me all night to come up with that, which really should tell you I am not very interesting.

Hey, I could have my own show about a Newfie homesteader living in a treehouse!

I choose to nominate the people because they always comment or like my posts letting me know they are there and reading:

1.  Kazounas Kitchen

2. The Complete Book

3. Renee’s Bistro

4. TasteofColours

5. the not so creative cook

6. love the little bakery

7. fabulous fare sisters

8. how to $tuff your pig

9. Nandini

10. Italian Home Kitchen

11. My Kitchen Witch

12. Emily’s Kitchen

13. Fae’s Twist and Tango

14. Tassy Bakes

15. Harriet Young

Thank you all for reading.

Two Cheese Tossed Salad

Salad with bacon and cheese! I hadn’t had this salad in many years and thought it would be nice for a change now that summer is here.  The only thing to keep in mind is that the dressing should be made the day before, though I often forget and make it in the morning and let it sit all day in time for supper, that is ok too, but best if prepared the day before so all the flavours can meld together.

To make the dressing:

In a jar with a tight fitting lid combine

1/2 cup vegetable oil or olive oil

1/2 finely chopped red onion

1/4 cup vinegar

1 tsp poppy seeds

1/2 tsp mustard

1/2 tsp dried minced onion (you can use 1/4 tsp onion powder, or leave it out as there is red onion, I have made both ways)

1/8 tsp salt

IMG_3865

Put on the lid and give it a good shake or whisk to mix.  Place in the refrigerator overnight (or at least 8 hours)

In a large bowl combine

5 cups torn spinach leaves and iceberg lettuce

1/2 lb fresh mushrooms, sliced

1 carton cottage cheese

1 cup shredded swiss cheese

2-3 strips of bacon, cooked and crumbled

IMG_3898

IMG_3899

Toss well with dressing

IMG_3900

Add bacon and serve.

IMG_3902

Blueberry Pie…the dam broke and a mess in the oven

Well this is one of those cooking fails.  Not really, the product was delicious, the execution big fail. When I decided to make this pie I had a large container of fresh blueberries and I was gifted a very large bag of organic blueberries from a Quebec farm, they were from my neighbour.  I have made this free form pie before many times, with apples.  It turned out magazine worthy then, of course I wasn’t blogging and only the two of us were ever here to eat it or see how nice it looked. I had company coming for dinner, I had a lot of blueberries, I would make this well practiced pie recipe.  All was going well until the pie was cooking away in the oven and I heard sizzle, what could that be…..oh no no no no.  I looked in and the side of the pie was gone and the sugary, syrupy juices were dripping to the bottom of the oven and the pie wasn’t even half way done yet.  Normally I would freak out as this point, but I didn’t, ok  a little, then I moved on.  I quickly slid a piece of aluminum foil on the bottom rack closed the door and ignored it until it was done.  We still enjoyed the pie, even though not perfect, it was great. IMG_2095

It started out like any other pie, the making of a nice pastry

I made mine in the food processor

1&1/2 cups flour

2 tsp sugar

11 Tbsp cold butter

1 large egg yolk

3 Tbsp milk

IMG_2068

blitz the flour, butter sugar and salt until it comes together,  in a separate bowl whiskey yolk and milk, add this to the flour mixture and process until it is completely incorporated into the dough. Then make dough into a disc and refrigerate wrapped in plastic wrap for about 20 minutes (you can also prepare the dough the day before and keep in the refrigerator wrapped until ready to use).

IMG_2074

washing blueberries,

IMG_2077 IMG_2078

For the berry mixture I tossed 4 cups of berries with 1/4 cup sugar, 1 Tbsp flour and a pinch salt and 1 tsp vanilla.IMG_2079 IMG_2083

Take the dough out of the fridge about 10 minutes before rolling.  Roll it out to a a circle that is about 12-14 inches in diameter and place on a parchment lines baking sheet.  Pile the berry mixture into the centre and fold the edges up over the the fruit to create a rim about 2″ wide.

IMG_2085 IMG_2084IMG_2086

Make an egg wash by beating an egg and brushing it over the pastry.  In the past I sprinkled sugar over the edges of the pastry, this time I didn’t.

IMG_2102  IMG_2097 IMG_2096

As you can see it was a mess.  However, we cut that thing up and topped with with vanilla ice cream and it was delicious. I will give the recipe another go, maybe roll the pastry a little thicker and use a little less of the berry mixture.  Maybe next time I will use a pie plate (or at least a rimmed baking sheet) to keep in the juices.

Bistro Pasta Salad

This pasta salad is great served warm but is equally good served cold.  It is a really nice summer pasta salad and is perfect for a picnic lunch or summer potluck and it makes a lot to feed a crowd.

IMG_3393

450g box bowtie pasta

Olive oil

2-3 cloves garlic, minced

14oz jar marinated artichoke

14oz jar roasted red peppers

14oz can crushed tomatoes

2 cups baby spinach (you can use regular spinach, just chop it)

1/4 cup chopped fresh basil

sal and pepper to taste

a good sprinkling of grated parmesan (probably about 1/4 cup)

Cook pasta according to package directions for al dente.

mince garlic and toss with a little olive oil

IMG_3374

put strain pasta in bowl with the garlic and toss generously with more olive oil

IMG_3375

Chop the roasted peppers and artichokes, into bite size-ish pieces

IMG_3378 IMG_3380

Toss that in on the pasta

IMG_3384

Add the tomatoes, at this stage I season with a little salt and pepper and taste to make sure it is how I want it

IMG_3386

Toss in the spinach and some parmesan

IMG_3389

Mix it all together

IMG_3391

Serve topped with a little sprinkle of parmesan and some baguette…and a nice glass of wine.

IMG_3393

A Medieval Day

Remember a few weeks ago when I mentioned we were off to a medieval festival?  I have finally got the pictures off the camera.

My favourite part was the medieval kitchen. Evie loved the glass bead making, it was very interesting.  The two men who were making the glass beads were very interactive and just great teachers explaining everything in great detail, they had her complete attention.

Here is a little peek into the day:

What is a medieval fair without the pickle vendor!

IMG_3942

Evie LOVED the pickle

IMG_3945IMG_3949

IMG_3953

 

This is a medieval game that resembled chess.  Evie is in a chess club and was very interested in having this one explained to her.  That is the king in the middle and you have to surround a piece on two sides to take it.

IMG_3962

Some knitting an sewing garments

IMG_3961

IMG_3953

 

The medieval kitchen, I loved this part!

IMG_3954

IMG_3955

IMG_3958

IMG_3957

IMG_3956 IMG_3964

 

Making a bowl

IMG_3959

 

The glass bead making

IMG_3966

IMG_3968 IMG_3967

IMG_3969

IMG_3965

Juggling fire

IMG_3940

There was so much happening we couldn’t get it all in here, I took so many pictures.  There were birds of prey, knights jousting, fools being fools, blacksmithing, yarn and rope makers, even royalty.  We caught the medieval royalty eating poutine for lunch,  I laughed asking about medieval poutine…they said “when in Rome”! It was a lot of fun I loved seeing the way things were done before the age of machinery and well before a throw away society with disposable this and that and plastic everywhere.

Shreddies Breakfast Squares

IMG_3663

These are a pretty good homemade cereal bar for a morning snack and would be great to take hiking or biking for when you need a little something.  I am not sure that my flavour combination went together well, but it was what I had on hand.  They didn’t look too pretty either since I did have a little problem cutting them, mainly because I couldn’t wait long enough for them to cool properly before cutting to have a taste.  I will make them again and be more patient next time.

Microwave about 1/2 to 3/4 cup (I used a little more than 1/2 cup) corn syrup (light or dark, I used dark because that is all I had) with 3/4 cup peanut butter (I used Kraft smooth variety) for 1-2 minutes on high.  Stir well until all melted and blended.

IMG_3637

IMG_3644

For the mix-ins I used a small Lindt dark chocolate and orange chocolate bar broken up along with 1/4 cup dried cranberries and  1/4 cup fine shredded unsweetened coconut.

IMG_3642

Mixed that all in together with about 3 cups of Shreddies cereal.  Note: wait until PB mixture has cooled a little so it doesn’t melt the chocolate, mine pretty much melted.  Chocolate chips probably wouldn’t have melted, next time I will make sure I have some to use.

IMG_3645

Press into an 8″ square pan, that has been sprayed with cooking spray, and let cool until solid and then cur into squares or bars.

IMG_3654

IMG_3663

Next time I make these I am going to try out some different mix-ins, I am not very fond of dried cranberries.  I think salted peanuts and chocolate chips would be tasty.  I will have to play around with the ingredients a little, I will let you know how it turns out!