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saving the best to last

saving the best to last

When I was little I remember Dad going to a restaurant in the little village of Breslau, Ontario. Eventually he became friends with the chef who shared his recipe for ribs and pigs’ tails with my Dad. I still make this recipe from time to time. As you can see from the photo, my little guy loves these.

sauce for ribs

3 tablespoons vegetable oil
1 1/2 tablespoons worchestershire sauce
3 tablespoons fresh lemon juice
1 cup apple juice or water
2 tablespoons brown sugar
1 cup ketchup
1 tablespoon dry mustard powder
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon celery salt

Pre-cook the ribs for 2 hours at 375°F. Mix the sauce ingredients together and pour  over the pre-cooked ribs. Bake at 375°F for an additional 1/2 hour.

sunflower and oats

sunflower and oats

I have always loved Ryvita Whole Grain Rye Crispbread and recently I discovered that they have some great new varieties including one named Pumpkin Seeds and Oats. I’ve been enjoying these with herbed goat cheese for a nice light lunch.

Today, after reading a message on my backpacking recipes blog from oregonhiker, I decided to try them with hummus. I also had some baba ghanouj so I had one crispbread with each of the dips.  The hummus was delicious and had enough flavor that the Ryvita didn’t overpower it. The baba ghanouj was simply amazing — even better than the hummus.

I think I might have a new craveable treat!

Those of you who follow my wilderness cooking blog already know that I love quinoa (pronounced keen-wa). This ancient mother grain from the Incas is a complete protein and has a wonderfully nutty flavor. While I haven’t tried this recipe yet, it really appeals to me.

The recipe can be found at Food Done Right.

balsamic veggie sauté

balsamic veggie sauté

Today was an incredibly sunny and beautiful spring day. The kind of day that is perfect for grilling. Bryan (that’s my husband) decided that we should have some nice New York style strip loins done on the barbeque with baked potatoes, peaches and cream sweet corn and a side of mushrooms.

Well, as you know, I like to play in the kitchen so instead of just mushrooms we ended up with the following…

balsamic veggie sauté

This would also be a great side to make when car camping too. While we had this with steak it would be completely delicious in a wrap with some grilled chicken and a little provolone cheese.

1 – 2 tablespoons extra virgin olive oil
2/3 cup onion, sliced
2 cups white mushrooms, sliced
1/2 cup green pepper, sliced
3 tablespoons balsamic vinegar
1/2 cup cherry tomatoes
2 cups baby spinach

Heat the olive oil in a medium sized sauté pan. Add the onions and cook until they become translucent and start to show some color. Add the mushrooms and green peppers. Continue to sauté for a few minutes and add the balsamic vinegar. Let simmer until the vinegar reduces by half and then add the tomatoes. Cook for a few more minutes then add the baby spinach, turn off the heat and cover the pan until the spinach wilts.

It’s that time of year again. This coming Sunday morning the house will be filled with the aroma of Easter bread being baked. This is one of my favorite bread recipes. I’ve never had anything like it and I have never come across a similar recipe.

grandma Carlo’s Italian easter bread

makes 2 loaves

mini loaves of bread

mini loaves of bread

My sister Margaret married Larry who had a wonderful Italian Grandmother. Grandma Carlo made this savory easter bread for Sunday brunch. She would serve it with grilled pork chops, hard cooked eggs and red wine. We’d sprinkle “easter spice” on the eggs which was a combination of the spices from the bread put into a little salt shaker. I still carry on this tradition with my own family even when I can’t be with my sister and her husband for the holiday.

step one

6 room temperature eggs
1/4 cup freshly grated parmesan cheese
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground black pepper
2 teaspoons salt
1/4 teaspoon allspice
1/2 teaspoon yellow food coloring

Combine the above ingredients and set aside.

step two

1 envelope traditional yeast
1 cup lukewarm water
1 teaspoon sugar

Dissolve the sugar in the water. Sprinkle the yeast over the water and sugar mixture and let rest in a warm place, for 10 minutes.

step three

Add 1/2 cup vegetable oil to step one.

step four

Mix step one and step two together. Add 2 cups all-purpose flour and beat until smooth. Add about 3 more cups of flour to make a soft dough. Knead until firm and elastic. Lightly oil the dough and cover. Let rise, in a warm place, for 1 hour or until double in bulk.

step five

Punch the dough down and divide into 2 equal portions. Let rest for 15 minutes. Oil the dough a bit more and shape into oiled loaf pans. Let rise, in a warm place, for 1 hour.

step six

Bake at 400ºF for 30 to 40 minutes. Remove the loaves from the pans and brush the top of each one with melted butter. Allow to cool completely on a wire rack.