Grilled Corn Salad

The flavours of summer combine to make this salad a great side dish for a BBQ.  With sweet local corn and cherry tomatoes fresh from the garden...it's simple and delicious!

• 6 cobs of corn, grilled*
• 1/2 cup diced red onion
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped basil

1. Preheat the grill to medium.  Remove the outer layers of the corn husks and then soak the whole cob in water for about 30 minutes.  Peel back remaining husks and remove hair.  Brush the kernels with olive oil; then pull husks back over the ear.   Place the cobs on the grill and cook for about 15 minutes.  
2. Once the cobs have cooled, cut kernels off the cob.
3. Add tomatoes, onion and basil to corn.
4. Combine oil, vinegar, sugar, salt and pepper; mix well.  
5. Stir the dressing into the corn salad and enjoy!

 *The grilled corn gives the salad a nice smoky flavour, but you can also use cobs cooked on the stove top.

Lazy Cabbage Roll Casserole

 

Cabbage rolls in a hurry! Making cabbage rolls is a time-consuming task.  This simplified version is not... and is every bit as tasty. 

Ingredients:

• 1 Tbsp. oil
• 1 lb ground beef
• 1 onion, chopped
• 1 can tomato sauce (14 oz./ 398 ml)
• 1 3/4 cup water
• 2/3 cup long grain rice
• 1 tsp chicken or beef bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 6 cups coleslaw mix or 1/2 head cabbage, shredded
• sour cream

Directions:

1. Heat oil in large frypan over medium heat. Add beef and onions and cook until browned, while stirring to break up.
2. Drain off excess fat. 
3. Add tomato sauce, water, rice, bouillon, salt and pepper.
4. Bring to a boil and then simmer for about 20 minutes, until rice is tender.
5. Sprinkle half the cabbage in bottom of greased 9'' x 13'' pan. Spread half the meat mixture over.  Sprinkle with remaining cabbage and top with the rest of the meat mixture.
6. Bake, covered, at 350°F for about 1 hour.
7. Serve with sour cream.

Heart Shaped Cinnamon Buns

Same flavour.  Valentine's Day version of cinnamon rolls.  

Dough:

• 2 cups very warm water
• 1/4 cup potato flakes (instant mashed potatoes)
• 2 Tablespoons yeast (instant, fast rising)
• 1/2 cup sugar
• 1 Tablespoon salt
• 2 eggs beaten
• 1/2 cup butter (or margarine)
• 6 - 6 1/2 cups flour

Filling: (for each portion of dough)

• 1/3 cup softened butter
• 3/4 cup brown sugar
• 1 1/2 Tblsp. cinnamon

Frosting:

Your favorite vanilla frosting.

Directions:

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Add remaining flour 1/2 cup at a time until a kneadable dough is obtained. Knead well. 
5. Place in a greased, covered bowl and let rise until doubled in bulk. 
6. Divide dough into two equal portions.
7. Place the dough (one half at a time) on large floured surface and roll to 1/3" thickness.
8. Spread with softened butter, and sprinkle with sugar cinnamon mixture.
9. Tightly roll the dough, beginning at the long edge, and roll to the center of the dough.
10. Repeat with the other side, rolling the dough to meet in the middle.
11. Cut the dough into 1" slices and place on greased or parchment lined baking sheet. Pinch the bottom of each slice to make sure the cinnamon roll dough is in the shape of a heart.
12. Pinch the bottom of each slice to shape dough into a heart.
13. Bake at 350º F. for 15 -20 minutes.
14. Frost while warm.

Yield: 24 cinnamon rolls

Refrigerator Pickled Beets

Since we love refrigerator bread and butter pickles, I decided to give refrigerator beet pickles a try.  They are great and so easy to make. I dug up the last of my garden beets and we will enjoy them as pickles. 

• 8 medium roasted (or cooked) beets, cooled, skinned and sliced
• 1 1/2 cups vinegar
• 1 1/2 cups water
• 1/2 cup sugar
• 2 teaspoons salt
• 1/2 teaspoon dry mustard
• 10 black peppercorns

• Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
• Add peppercorns and beets to clean glass jars with a tight fitting lids.  Pour the brine over, covering all the beets.
• Cover and set aside until cool; then refrigerate.

Strawberry Lemonade

Juicy strawberries and squeezed lemons team up to make a most refreshing not-too-sweet beverage.  

• 1 cup sugar
• 6 cups water, divided
• 1 lb. strawberries, hulled and cut in half.
• 1 cup of freshly squeezed lemon juice, about 6 lemons
• Club soda or sparkling water, to taste
• Ice 
• Mint or basil leaves for garnish

1. Combine sugar with 1 cup water and bring to a simmer over medium heat, stirring to dissolve sugar. Cool.
2. Combine strawberries with 1 cup water in a blender.  Puree.  Use a strainer to strain out seeds.
3. In a large pitcher, combine simple syrup, strawberry puree, lemon juice and remaining 4 cups water. 
4. Serve over ice, adding club soda to taste. (I used about 2/3 strawberry lemonade to 1/3 club soda.)
5. Garnish with a sprig of mint or basil.  

Rhubarb Crumble Bars

I adapted this recipe from one that was featured on the Lepp Farm Market website and we quite enjoyed it.

Base:

• 1/2 cup sugar
• 2 cups flour
• 1 T baking powder
• 2/3 cup butter, softened
• 1 large egg

Rhubarb Compote:

• 5 cups diced rhubarb
• 2/3 cup sugar
• 1 T lemon juice
• 3 teaspoons cornstarch

Crumble Topping:

• 1 cup large flake oats
• 1/2 cup brown sugar
• 1/2 cup melted butter

Instructions:

1. Mix base ingredients and press into 9x13" pan.
2. Heat rhubarb with sugar and lemon juice until bubbling.  Dissolve cornstarch in equal amount of water and add to rhubarb mixture. Simmer until thickened while stirring.
3. Mix crumble topping ingredients and sprinkle over rhubarb compote.
4. Bake at 350° F for about 30'.  
5. Serve warm with ice-cream.

  *Can be cut into squares once cooled and frozen.

Simple Make Ahead Lasagna

 

It's always nice to be able to prepare dishes in advance of a dinner party. I have used this recipe several times in the recent past and it's a great lasagna.  Double it for a crowd!

• 1 1/2 lbs ground beef
• 2-600 ml jars pasta sauce (Classico is a favorite over here) sauce
• 1-454 gr ricotta cheese (or cottage cheese)
• 3-4 cups of shredded Mozzarella or Italian cheese blend
• 1 package no-cook lasagna noodles

1. Grease 9x13-inch baking pan.
2. In large skillet, cook and crumble ground beef over medium high until no longer pink. Drain.
3. Stir in pasta sauce.
4. Spread 1 cup of meat sauce in 9x13 pan coated with nonstick cooking spray.
5. Layer noodles, half ricotta cheese, one cup mozza cheese and 1/3 of meat sauce. Repeat layers. Top with noodles, meat sauce and mozzarella cheese.
6. Cover and refrigerate until ready to bake (8 hours or overnight).
7. Preheat oven to 375°.
8. Bake covered, for 45 minutes.
9. Bake uncovered, for 15 minutes or until cheese is melted.
10. Allow to stand for 10 minutes before cutting.