Slow Cooker Cabbage Soup

Cabbage Soup
Cabbage Soup

2 Carrots, diced
3 stalks Celery, chopped
1 head Cabbage, chopped
1 Green Pepper, chopped
2 Onions, chopped
1 (420g) can Chopped Tomatoes
1 500ml jar Tomato Sauce
Vegetable Broth
Bay Leaves
Chili Flakes
PepperChop, grate, shred…do what you will with your veggies!
Throw them all into the Crock Pot.Throw in your liquid ingredients.
Stir stuff around a bit to evenly distribute the liquid.
Add your herbs and spices, to taste, and stir around some more.Put the lid on, turn the Slow Cooker on HIGH and walk away for 6 – 8 hours. If you are compulsive, like me, you will give it a stir from time to time throughout the day, but you don’t have to.And that is it! Now, while this is cooking itself you have heaps of time to make some Baking Powder Biscuits, Bannock or Dinner Rolls!

Lemon Supreme Cake

Lemon Supreme Cake
Lemon Supreme Cake

2 – 8″ Round Layer Cakes
1 cup Lemon Pie Filling

1/2 cup Butter, slightly softened
1/2 cup Cream Cheese, softened
1 teaspoon Vanilla
3 cups Icing Sugar
1 – 3 teaspoons Milk

Coconut to garnish – optional

Make a 2 Layer Round Cake recipe, adding just a hint of Lemon Flavouring to your batter
Bake as directed; remove from oven, let stand in cake tins for 10 minutes.
Turn cakes out onto cooling racks to cool completely.
When cool, using a serrated knife, gently trim the tops off to form flat even cakes.

Meanwhile, cream butter on medium speed until smooth.
Add cream cheese and continue creaming until no lumps remain.
Add icing sugar, one cup at a time, beating well after each addition; Stir vanilla in after the first cup of icing sugar.
Add a bit of milk to right consistency, then beat on medium speed until smooth and shiny.

Assembling the Cake

Place one of the layers on serving platter.
Top with Lemon filling, spread almost to the edge of the cake.
Top with second layer of cake.
Carefully spoon on 1/2 of the icing, gently push to the edge and ice the sides of the two layers, filling the gap in between the layers with icing.
Spoon the rest of the icing onto the cake and gently spread over the top to create a swirled pattern.
Press shredded coconut onto the sides of the cake.

Refrigerate leftovers in airtight container for up to 3 days.

Gardener’s Shepherd Pie

I love that Canadian Living posts dinner ideas. I often click on their suggestion and think “Ah, yea, that would be good!” But invariably I am missing some ingredient or another but tonight I had everything, and more, to come up with this version of Gardener’s Pie. (

Gardener's Shepherd Pie
Comfort food extraordinaire for a cold Winter's night: Gardener's Shepherd Pie

1 Tablespoon Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
1 Carrot, grated
6 medium Mushrooms, sliced
1 1/2 cups frozen Mixed Vegetables
1 Tablespoon dried Basil
1 pkg Yves Ground Round Original
2 Tablespoons Flour
1 cup Water
1 McCormick’s Vegetable Stock cube
2 Tablespoon Catalina Dressing (or 2 Tbsp Tomato Paste)

Potato Topping
8 Potatoes, peeled and cut into chunks
1/4 cup Milk
1 1/2 Tablespoons Grated Parmesan Cheese
1/4 cup Light Cream Cheese
2 Tablespoons Butter

Preheat oven to 400F.
Lightly spray a 9X13 casserole dish with vegetable oil spray; set aside.

In medium saucepan cook the potatoes until tender; about 10 – 15 minutes depending on how small or large you cut your potatoes.
Drain potatoes and return to pot.
Mash with milk and butter.
Stir in parmesan cheese and cream cheese.

While the potatoes are cooking, heat olive oil over medium-high heat in a large skillet.
Cook onion for about 3 minutes; add garlic and continue cooking for another minute or so.
Add grated carrot, basil, frozen mixed veggies and mushrooms.
Sprinkle with flour and cook, stirring for 1 minute.
Add water, Catalina Dressing and vegetable stock cube.
Bring to a boil, stirring, for about 2 minutes.
Reduce heat and continue simmering until the potatoes are ready.

Once potatoes are ready to go, pour the “meat” mixture into prepared pan.
Spread mashed potatoes over top.
Dot with scant dollops of butter.
Bake in 400F oven until hot through, about 20 minutes.
Serve with Salad and Crusty Rolls.

Serves 6






Spaghetti Sauce

Spaghetti Sauce was the first Main Meal I ever cooked. I was 10 years old, home alone, starving and knew my mother would be tired when she got home from work. I thought I would surprise her and make dinner! Oh, what a disaster! I did everything right except, and it is big EXCEPT, instead of using canned tomatoes or tomato sauce I used 3 cans of tomato paste!!!! It was rather rich! Despite my rather large error,  it was game over after that; I was hooked on cooking.

Garden Vegetable Spaghetti Sauce
A wonderful combination of fresh vegetables, herbs and spices.

2-3 Tablespoons Olive Oil
1 Onion, diced
3 -4 cloves Garlic, minced
3 ribs Celery, chopped
1 – 2 Carrots, grated
1 each, chopped: Green Pepper, Red Pepper, Yellow or Orange Pepper
1 Zucchini, grated
4 – 6 Mushrooms, sliced
1 (800gm) can Dice Tomatoes
1 (800gm) can Crushed Tomatoes
1 can Tomato Paste

1 Tablespoon each: Basil, Oregano, Parsley
1/2 teaspoon Chili Flakes
1/2 teaspoon Ground Nutmeg
1 1/2 teaspoons Brown Sugar
Salt and Pepper, to taste

Heat olive oil in a large saucepan; add diced onion and saute for 3 minutes.
Add garlic and continue cooking for a couple of minutes.
Stir in celery, carrot, chopped peppers, mushrooms and  zucchini.
Cook until vegetables are slightly softened.
Add diced tomatoes, crushed tomatoes and tomato paste; stir well.
Reduce heat to minimum to simmer for about an hour ( I like to put a pot of Spag sauce               on the stove around 1pm and have it simmering until ready to serve at 5pm)

Stir in brown sugar, herbs and spices and let the simmering begin.
Give it a stir every now and again while it simmers away on the stove, making your house smell like an Italian Restaurante!

Serve over hot spaghetti noodles.

Serves 6

Spaghetti Sauce
Spaghetti with Garlic Toast



Confetti Rice

I don’t remember when or why I started making this rice but I just love it! It reminds of me of the Chicken Fricassee that O-Mommy used to make.

Confetti Rice
Confetti Rice brings back memories of meals my Grandmother used to make.

2 Tablespoons Olive Oil
1 Onion, diced
2 cloves Garlic, minced
3 ribs Celery, chopped
1 Carrot, grated
3 cups Long Grain Rice
5 3/4 cups Water
3 McCormick Vegetable Stock cubes

In medium saucepan saute onion for about 3 minutes.
Add garlic and continue cooking for a few more minutes.
Stir in chopped celery and grated carrot; cook for 3 minutes.
Stir in rice to coat; add water and vegetable stock cubes.

Bring to a boil over high heat then immediately reduce heat to low.
Place lid on saucepan and simmer for 30 minutes.
Fluff with fork and serve immediately.

Serves 6