All posts by Sonte

Muffins and Scones

Ginger Pear Streusel Muffins

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I sent along a pear in my husband’s lunch the other day and lo and behold I came across it BACK in the fruit bowl at the end of the day looking much worse for the wear but still intact. I gave it a wash, along with another pear from the fruit bowl and an  apple, peeled ’em, chopped ’em up and made Muffins. You can bet he will now eat that pear!

Ginger Pear Streusel Muffins with Toasted Walnuts

 

 

 

 

 

 

 
Preheat oven to 400F.
Line 10 muffin cups with paper liners.*

2 cups Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Sugar
1 teaspoon Cinnamon

2 Pears, washed, peeled, cored and coarsely chopped
1 Apples, washed, peeled, cored and coarsely chopped

1 large Egg, lightly beaten
3/4 cup Milk
1/2 Vegetable Oil
1 Tablespoon grated Ginger
1 teaspoon  Vanilla

Streusel Topping
1/4 cup Flour
2 Tablespoon Brown Sugar
1/4 teaspoon Cinnamon
2 Tablespoons Butter
1 cup chopped Walnuts

In small mixing bowl prepare the Streusel Topping:
Combine flour, brown sugar and cinnamon.
Cut in butter using a pastry blender until mixture resembles coarse crumbs.
Stir in chopped walnuts; set aside.

In large mixing bowl combine flour, baking powder, salt, sugar and cinnamon.
Stir in the chopped fruit to coat with flour.
Make a well in the centre and set aside.

In small mixing combine egg, milk (or soy milk) vegetable oil (or a combination of vegetable oil and melted butter), vanilla and grated ginger.

Pour liquid ingredients all at once into the well in the centre of the dry ingredients and stir just until combined. The batter will be lumpy.

Using a 5 ounce scoop fill each of the paper lined muffin cups.
Top with Streusel Topping.
Fill each of unused muffin cups with a few tablespoons of water.

Bake in preheated 400F oven for 10 minutes, rotate pans and continue baking for another 10 minutes or until golden brown and pick inserted in centre comes out clean.
Remove from oven and cool on racks for 10 minutes.
Carefully pour water out of unused muffin cups then turn muffins out to cool completely on wire racks.

* I like my muffins a lil bigger so fill them to the top of the paper liners. You can make a dozen smaller muffins, if you prefer.
** I often double this recipe.

Pork

Polynesian Pork Chops

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Fraser Valley Meats often has a sale on Maui Pork Chops at 4 for $5; they make fabulous Polynesian Pork Chops…or so I am told as I don’t eat meat.

Polynesian Pork Chops

 

 

 

 

 

 

 

 

4 Maui Pork Chops
1 Tablespoon Olive Oil

4 cloves Garlic, minced
1 medium Onion, chopped
1 (284ml) can Mushroom Soup
1/4 cup Water
1 (398ml) can Pineapple Chunks, undrained
3 Tablespoons Soy Sauce
1 Tablespoon Honey
1 teaspoon grated Ginger
1 teaspoon Freshly Ground Black Pepper

Sliced Green Onion to garnish.

In small mixing bowl combine garlic, mushroom soup, water, pineapple with juices, soy sauce, honey, ginger and pepper; set aside.

In heated oil in electric fry pan brown each pork chop on both sides.
Add chopped onion cook for a few minutes until onions are slightly softened.

Add soup mixture; bring to a boil.
Reduce heat to low, cover with lid and cook for 20 minutes or until ‘chops are no longer pink.

Serve on a bed of Rice, garnish with Sliced Green Onions.

 

Pork

Tomato Basil Pork Chops

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Every now and then Fraser Valley Meats has a great special on Tomato Basil ‘chops. Now I personally do not eat them but the family loves them!

Tomato Basil Pork Chops

 

 

 

 

 

 

 

4 Tomato Basil Pork Chops
1 envelope Dry Onion Soup Mix
2 cups Dry Bread Crumbs
1 Tablespoon Basil
Salt and Pepper, to taste

1 1/2 cup Spaghetti Sauce
1 cup shredded Mozza

Lightly grease a 2litre baking dish with vegetable oil spray.
Preheat oven to 400F.

On large dinner plate combine onion soup mix, bread crumbs, basil, salt and pepper.
Place a pork chop in the bread crumbs, lightly press, flip over and coat the second side.
Place breaded ‘chop in the prepared baking dish.
Crumb all ‘chops, place in baking dish and bake in preheated 400F oven for 20 minutes.

Remove from oven and evenly spread equal amounts of spaghetti sauce on each ‘chop. Sprinkle with mozza and return to oven; bake for another 5 – 7 minutes until cheese is melted and no longer pink.

Serve with Parmesan Mashed Potatoes,  Steamed Broccoli and a Garden Salad.

Serves 4

 

Salads

Broccoli Slaw

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When your garden is producing too much broccoli for you to know what to do with it all! This is a fresh, delightful salad!

Dressing:
3/4 cup Mayo
3 Tbsp Vinegar
2 Tbsp Sugar
1 teaspoon Salt
Freshly ground Pepper
1 teaspoon Onion Salt
4 cups Broccoli Florets
2 cups shredded Red Cabbage
1 medium Carrot, grated
1/2 cup snipped Chives
1/2 cup Raisins
1/2 cup Sunflowers
In small mixing bowl, combine dressing ingredients, stir well to combine, adjust to taste; add a little more salt, more vinegar etc.
Set aside.
In large salad bowl combine broccoli, cabbage, carrot, chives, raisins and sunflowers.
Add dressing and stir well to coat all the vegetables.
Cover and refrigerate for 1 or 2 hours before serving to allow flavours to blend.
About, Soup

Potato Soup

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A bowl of Potato Soup on a rainy day is incredibly satisfying!

 
2 Tablespoons Olive Oil
1 Onion, chopped
4 cloves Garlic, crushed
2 large stalks of Celery, diced
3 litres Vegetable Broth
12 medium Potatoes, White or Red, a combination of the two
1 Tablespoon Parsley
1 1/2 teaspoons Oregano
1 teaspoon ground Sage
1 teaspoon ground Thyme
1 1/2 teaspoons Salt

Freshly ground Pepper, to taste
Shredded Cheddar Cheese, about 1/8 cup per serve
1 Tablespoon crumbled Bacon Bits for each serve

Sautee onion over medium high heat for a few minutes.
Add garlic and continue cooking for a few more minutes.
Add diced celery, cook for another 4 – 5 minutes, stirring often.
Add vegetable broth and slowly bring to a boil.

While bringing the broth to a boil, peel and cube potatoes; carefully add to liquid. (If you prefer, you can leave the skins on and just give them a good scrub)

Add the spices in the order given, stir and bring the whole to a boil.
Reduce heat and simmer for 1 to 1 1/2 hours.
Using a potato masher, mash some of the potatoes before serving.

Top each serving with Shredded Cheddar and Bacon Bits, serve with warmed Crusty Bread.