Squash & Orange Soup

Squash & Orange Soup

Yield: 8 servings

Squash & Orange Soup

Ingredients

  • 1 large orange
  • 6 cups cubed squash
  • 1 cup chopped onions
  • 1 cup chopped, seeded, canned tomatoes
  • 1/4 tsp paprika
  • 2 cups chicken stock
  • cilantro and orange zest for garnish
  • dollop of sour cream or yogurt
  • dash of hot pepper
  • 1/4 cup lemon juice
  • salt and pepper
  • 1 cup light cream
  • 1 can coconut milk

Instructions

Squeeze juice from orange (2 cup) and set aside.

In a large saucepan combine squash, paprika, onions, tomatoes, stock and hot pepper sauce.

Simmer, covered, until vegetables are tender, about 30 minutes. Puree with an immersion blender.

Add reserved orange and lemon juices; season with salt and pepper to taste.

Stir in the light cream and coconut milk and heat.Taste and adjust seasonings.

Drop a dollop of sour cream or yogurt into each serving and garnish with cilantro and orange zest.

Zucchini Boats

Zucchini Boats

Zucchini Boats

Ingredients

  • 4 medium zucchinis - 8 in. long
  • 1 c. tomato sauce
  • grated mozzarella cheese
    Filling
  • 1 c. thawed frozen spinach
  • 1/2 c. finely chopped onion blanched
  • 2 tsp. Dried oregano
  • 3 c. cooked rice
  • 2 c. crumbled feta cheese
  • salt & pepper to taste

Instructions

Set oven to 350 degrees F. Toss together filling ingredients. Halve zucchinis lengthwise and spoon out seeds. Place cut side down on pan and bake 10-15 min. until tender.

Fill cavities with filling and bake 20 min. Top with tomato sauce and cheese and broil 5 min. or until cheese is browned.

Lynne’s Pumpkin Pie

Lynne’s Pumpkin Pie

Lynne’s Pumpkin Pie

Ingredients

  • 31/2 cups cooked pureed pumpkin
  • 1 cup brown sugar
  • 2 tbsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 4 eggs
  • 11/2 cups milk
  • 2 unbaked pie shells

Instructions

Mix all ingredients together and pour into 2 unbaked pie shells. Bake at 400 degrees F for 15 minutes. Reduce heat to 375 degrees F and continue baking until done.

Filling should be firm to touch and a toothpick inserted should come out dry.

Kale Chips

Kale Chips

Kale Chips

Ingredients

  • Kale

Instructions

Place cut kale leaves (rib removed) on baking sheet. Brush lightly with olive oil. Bake at 350F until crisp 5-10 min. Sprinkle with salt and any other seasonings you prefer.

Tomato & Kale Sauté

Tomato & Kale Sauté

Tomato & Kale Sauté

Ingredients

  • 1 bunch kale
  • 1 stick celery
  • 1 tomato
  • 1/2 yellow pepper
  • 1 onion
  • 1 inch piece raw ginger
  • 1 clove garlic
  • 2 zucchini
  • fish sauce
  • oil

Instructions

Remove ribs from kale and slice into 2 inch pieces. Thinly slice celery, ginger, garlic, zucchini and yellow pepper. Chop onion. Dice tomato.

Add oil to wok or deep frying pan. When hot add ginger, garlic, onion, celery, zucchini, yellow pepper. Cook 1 minute. Add tomato and fish sauce and top with kale.

Cover and cook until kale wilts and turns colour.

Jamaican Pumpkin Soup

Jamaican Pumpkin Soup

Jamaican Pumpkin Soup

Ingredients

  • 3 onions diced
  • 4 stalks celery diced
  • 1 tbsp fresh ginger minced
  • 5 cloves garlic minced
  • 3 tbsp oil
  • 1 large white yam peeled and cubed
  • 1 10 lb pumpkin peeled, seeded and cubed
  • 2 qts vegetable or chicken stock
  • 3 scallions thinnly sliced
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1 tbsp ground allspice
  • 1 jalapeno pepper diced
  • salt to taste
  • 1 tbsp sugar
  • 1/2 cup cilantro chopped
  • 1/2 cup mint leaves chopped

Instructions

In a large pot combine the oil, onions, celery, ginger and garlic. Cook until onions are soft. Add the allspice, nutmeg, turmeric, and jalapeno and cook 3 - 5 minutes longer.

Add the stock, diced yam and pumpkin and cook until tender. Season to taste with salt and sugar.

Puree with an immersion blender. Serve garnished with cilantro, mint and scallions.

Dennis’ Delicious Tomato Sauce

Dennis’ Delicious Tomato Sauce

Dennis’ Delicious Tomato Sauce

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1/2 cup chicken stock
  • 25 Juliette Roma tomatoes skinned and diced
  • 2 tbsp chopped fresh basil
  • salt and pepper to taste

Instructions

Heat oil in pot. Add onions and garlic. Cook until onions are transparent.

Add chicken stock and tomatoes. Mash tomatoes once cooked. Boil until reduced to a sauce. Add chopped basil just before serving.

Chocolate Zucchini Loaf

Chocolate Zucchini Loaf

Yield: 2 medium loaves

Chocolate Zucchini Loaf

Ingredients

    Cream together
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
    Sift together
  • 21/2 cups flour
  • 1/2 cup cocoa powder
  • 21/2 tsps baking powder
  • 11/2 tsps baking soda
  • 1 tsp cinnamon

Instructions

Add dry ingredients to creamed mixture in stages alternating with parts of

1 cup milk

2 cups grated zucchini

No need to peal the zucchinis. For large zucchinis cut out the seeds before grating.

Notes

bake at 350 degrees F

Cabbage Roll Casserole

Cabbage Roll Casserole

Cabbage Roll Casserole

Ingredients

  • 11/2 pounds lean ground beef
  • 1 onion diced
  • 1/2 large cabbage cut into 1/2 inch pieces
  • 1 cup uncooked rice
  • 2 cups tomato sauce
  • 1/4 tsp dried thyme
  • salt and pepper
  • 1/2 tsp paprika
  • 4 cloves garlic minced
  • 3 cups water or beef broth

Instructions

Brown meat in skillet. Drain the grease and stir in the onions, garlic and spices. Cook until the onions soften and become transparent.

Remove from heat and stir in remaining ingredients. Pour into a 13 x 9 inch casserole dish. Cover with aluminum foil and bake for 90 minutes at 350 degrees F. Halfway through the cooking time remove from oven and stir. Cook longer if you prefer the cabbage softer.

Cleaning a Mason Bee house

Keep parasite numbers low and prevent the spread of disease within the colony by cleaning your mason bee house and discarding suspicious cocoons.

Mason Bee HouseCover your work area with newspaper to collect debris like mud and bee poop. Remove all plastic or wood trays from the house. Carefully pry cocoons off and set them aside—inside are fully developed bees in hibernation. Soak trays in soapy water, scrub them with a brush, and rinse thoroughly. Soak again in a five per cent eco-friendly oxygen bleach solution to kill bacteria and fungi. Rinse well and let dry.