A-B-C Juice

We have been putting our juicer to good work and have developed quite a repertoire of recipes.

Makes 2 cups

2 apples
3 carrots
1 beet

Remove stems and cut down as required to fit into the juicer. Process according to manufacturer's instructions.

Serve cold.


Amy

Food Truth

Source: get-thinspiration.tumblr.com via Jen on Pinterest

Vanilla Ice Cream

We decided to test out the new ice cream maker with a good classic vanilla ice cream. This recipe is so simple and rich (and free of preservatives and chemicals), I don't think we will ever eat store-bought ice cream again.

From David Lebovitz, makes approximately 1litre


1 cup whole milk
Pinch salt
3/4 cup sugar
1 vanilla bean
2 cups heavy cream
7 large egg yolks
1 teaspoon vanilla extract

In a saucepan over medium heat, combine the milk, salt and sugar. Split the vanilla bean in half and scape out the seeds. Add both the seeds and the pod to the milk mixture. Remove from heat and set aside.

Place a large bowl over an ice bath. Pour the cream into the bowl.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium-low heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Add the custard to the heavy cream. Stir over ice until combined. Add the vanilla extract.

Refrigerate until chilled thoroughly or overnight.

Remove the vanilla bean pod and transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.

Enjoy!


Amy

Strawberry Frozen Yogurt

I am normally not a fan of strawberry ice cream because most don't really contain strawberries. This recipe is almost entirely strawberries and it is heavenly.


From David Lebowitz, makes 1 litre

1 pound strawberries, fresh or frozen and defrosted
2/3 cup sugar
1 cup plain yogurt
1 teaspoon lemon juice

Toss the strawberries in a bowl with the sugar. Let stand for one or two hours, stirring periodically.

Transfer the strawberries and any juice to a blender. Add the yogurt and lemon juice. Blend until the mixture is smooth. If desired, pass the mixture through a mesh strainer to remove any seeds.

Transfer the strawberry mixture to the ice cream maker. Freeze mixture according to ice cream maker instructions.

Amy

Eating Local: Spragg's Meat Shop

Today we picked up our meat order from Spragg's Meat Shop. We have previously ordered a side of pork from them and I am quite excited to have a freezer full of their delicious pork once again.

Spragg Meat Shop has a farm located in Rosemary, Alberta 170 km east of Calgary - just barely over 100 miles. Although their meat is not certified organic, the pigs are pasture raised, fed a vegetarian diet of barley and  faba beans grown on their own property and not fed unnecessary hormones or antibiotics.

We once again ordered a side of pork which includes picnic hams, chops, bacon, breakfast sausages and roasts. This time we also ordered chicken breasts, chicken thighs, and ground chicken. Since Dave wants to start experimenting with making his own sausage we also ordered sausage casings, pork fat, pork organs and pork shoulder butt.

Now the fun part... trying to fit it all into the freezer!


Amy

Curry Vegetable Ragout

Adapted from Eats Well With Others, serves four


2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 small squash, peeled and cubed
3 green peppers, chopped
1 stalk lemongrass, coarsely chopped and pounded
1 inch piece fresh ginger, peeled and thinly sliced
2 tablespoons curry powder
1 15 ounce can coconut milk
1  can corn, drained
1 15 ounce can chickpeas, drained
1/4 cup fresh cilantro

Heat the olive oil over in a large wok over medium heat.  Add the onion, squash, carrot, lemongrass and ginger.  Saute until slightly softened, about five minutes.

Add the curry powder and saute until fragrant. Pour in the coconut milk.  Add the chickpeas and corn. Continue cooking until heated through.

Garnish with cilantro.

Amy

Twice Baked Squash

Adapted from Martha Stewart, serves four

1large butternut squash
salt
freshly ground black pepper
1/2 cup sour cream
2 teaspoons paprika
6 fresh chives, finely chopped
3 tablespoons fresh breadcrumbs, lightly toasted

Preheat oven to 450 F. 

Cut the squash in half lengthwise. Remove the seeds and fibbers with a spoon. Sprinkle squash halves with salt and pepper. 

Fill a roasting pan with 1/4 inch of water. Place the squash halves into the pan. Cover with aluminum foil. Bake on the centre rack 35 to 45 minutes or until the squash is tender. Remove from oven and allow to cool. 

Use a spoon to remove the flesh out of one squash half and transfer into a large bowl. Use a spoon to hollow out enough flesh from the second squash half to leave a 1/2 inch border all around and transfer the flesh into the bowl. 

To the bowl, add the sour cream, paprika, salt and pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Add half of the cheese and the chives, stir to combine. Fill 

the hollowed out squash with the mixture. Sprinkle tops with cheese and breadcrumbs. 

Return the squash to the pan. Bake 20 to 30 minutes or until golden brown and warm throughout.

Amy