Happy Jack Pumpkin Beer Soup

Happy Jack Pumpkin Beer Soup

2 cans cooked pumpkin or squash
1 PC Organics Chicken Broth
1 can PC De-alcoholized Beer - Lager Brew
2 tablespoons butter
1 large onion - chopped
3 cloves crushed garlic
2 fresh sage leaves chopped
½ tsp cayenne
¼ tsp mace
salt and pepper
PC Peach Chutney Relish

In large heavy saucepan melt butter over medium low heat, cook onion and garlic; stirring,
until softened, about 5 minutes. Add pumpkin and stock bring to a boil; reduce heat to
medium, cover and simmer for 15 minutes or until tender. Add seasonings
In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring
often. Reduce heat and simmer for 5 minutes.
Top with PC Peach Chutney Relish
.

Savory Pumpkin Biscuits

Savory Pumpkin Biscuits


Ingredients
4 cups all-purpose flour
2½ tbsp. baking powder
2 tsp. salt
2 tsp. ground ginger
½ tsp. cayenne pepper
½ cup unsalted butter
1½ cup unsweetened pumpkin puree
1 tbsp. honey
½ cup buttermilk 

Make the biscuit dough: Preheat the oven to 400 degrees. Combine flour, baking powder, salt, ginger, and cayenne pepper in a large bowl. Cut the chilled butter into the flour mixture using a pastry cutter, two knives or your hands until the mixture resembles coarse meal. Set aside. Combine the pumpkin puree and honey in a small bowl. Add the pumpkin mixture and stir until just combined. Add the buttermilk and stir until mixture clings together and is combined.
Roll out the biscuits: Lightly coat a baking sheet with vegetable oil and set aside. Turn the biscuit dough out onto a lightly floured surface and knead about ten times. Roll the dough out to ¾" thickness, cut biscuits out with a 3 ½" round cutter, gather the scraps, gently press together, and repeat until all the dough is used. Place biscuits 1 inch apart on the prepared baking sheet and bake until golden — 25 to 30 minutes. Transfer to a wire rack to cool.

Ambrosia

Ambrosia

1 cup pineapple chunks

1 cup sliced strawberries

1 cup blackberries

1 cup seedless grapes

1 cup oranges

2 bananas, sliced

1/2 cup pecans, broken into smaller pieces

1 PC Blue Menu Silken Tofu Dessert - almond flavoured

2 tablespoon honey- optional

Soy milk to taste

Chop all the fruit and nuts and set aside in a large bowl.

Separately, in a blender or with a hand mixer, whip PC Blue Menu Silken Tofu Dessert, until you get to a desirable creamy texture. Stir this into the fruit and nut combo until the creamy dressing is evenly distributed.

Refrigerate maybe 30 minutes or more and serve.

*You are as creative with what fresh fruits you desire or have available.

Memories of Marrakech Couscous salad

Memories of Marrakech Couscous salad

1 PC Memories of Marrakech couscous

3 tbsp chopped garlic

¼ cup chopped onion

1 cups fresh orange juice

1/4 cup fresh lime juice

1/4 cup olive oil

2 teaspoons kosher salt

½ tsp chili flakes

1teaspoons ground cumin

1teaspoons dried oregano

1 tablespoon chopped fresh cilantro

1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice

2 green onions, white parts and about 3 inches of green parts, minced

2 tbsp finely chopped parsley

2 bsp. finely chopped mint

2 tbsp chopped cilantro

1. Prepare couscous as directed on box

2. Heat olive oil in saucepan adding the garlic and onion, cook until soft and transparent. Let cool

3. Add the juices, seasonings and cilantro, cook briefly to release all the flavours.

4. Pour couscous upon a clean white cloth, fold up the ends of the cloth and squeeze out remaining water.

5. Pour couscous into a large bowl and toss to separate and fluff up.

6. Add the parley, mint and cilantro

7. Pour dressing over the couscous and toss.

8. Cover and refrigerate for at least 1 hour

9. Remove from refrigerator just before serving and give another toss

* Romaine leaves can be served as scoops for the diner.

Gardener's pie

Gardener's pie

Healthy Green Vegan

1 cup PC Organics Green Lentils - dry

¼ cup olive oil

1 large sweet onion, chopped

2 cloves garlic, minced

2 shallots, minced

2 carrots, finely chopped

2 celery stalks

1 turnip or 2 parsnips

450 grams. Cremini mushrooms (baby portabellas), finely chopped

1/2 cup chopped fresh parsley

2 teaspoons marjoram

Salt and pepper to taste

4 medium-large potatoes, chopped

2 kale leaves or ¼ cabbages

4 scallions

¼ cup chopped parsley

4 tablespoon olive oil

1/2 to 1 cup of hot PC Organics Fortified Soy Beverage - original

In a large mixing bowl, mash the cooked lentils thoroughly and add the vegetables and

seasonings. Put the lentil mixture in a lightly oiled casserole dish.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the

chopped kale, scallions and parsley a big pinch of salt, and sauté just until tender - about a  minute. Set aside.

In a separate bowl, mash the potatoes and add the hot soy milk, cooked kale, scallions,

parsley and salt. Beat by hand or with an electric mixer until fluffy.

Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes at 350

Place the pie under the broiler to brown on top. Serve warm.

I teach classes at Canadian Super Stores and Zehr's, it is only proper I use their brand names.

Oak Cafe - Best Place Going

Oak Cafe 

is a most wonderful spot that Jim Small and his lady Terry Russell introduced to me.
Next time  I will sample all draughts.

Kielbasa shop kept closed

Kielbasa shop kept closed

The Windsor Star

Monday, December 28, 2009

A Windsor neighourhood kielbasa sausage shop will remain closed during the holidays.

A provincial meat producer's licence for Prashek's Sausage, 1405 Langlois Ave. at Ellis Street E., had lapsed while owner and sausage maker Lawrence Prashek closed the store in March for personal health reasons.

He was planning to reopen with a licence in time for the holiday season, he said before Christmas Eve.

But as Prashek explained in his notice to customers, the licence has been revoked by the provincial Agriculture Ministry, his finished product remains seized and a new licence application will take three months.

"We spent months remodelling," Prashek, 55, said. "There's no compassion for a guy who's sick and trying to make something of his life."

Prashek, who's operated the business for more than 30 years, emphasized he operates a modern, clean kitchen and there were no outstanding work orders when he closed in March.

He suggests in his notice if people think he's being treated unfairly to contact the media and their MPP.

Brent Ross, an Ontario Ministry of Agriculture, Food and Rural Affairs spokesperson in Toronto, said food safety remains a priority, and he declined further comment.

© The Windsor Star 2009