Beef Stock

Source: Whole Foods for the Whole Family
Date: December 20, 2017
Yield:8 servings
Time needed: 2 hours

I was fairly disappointed in this stock. The flavour was thin, not very beefy and minimally seasoned. It tasted vinegary. It will do as a substitute for water in soups and stews but they will need to be well-flavoured beyond what is in the stock.

Beef Stock

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Budget Bean Salad

Source: Whole Foods for the Whole Family
Date: December 13, 2017
Yield: 8 servings
Time needed: 20 minutes

Prior preparation needed
Cook kidney beans if starting with dry beans rather than canned.
Cook peas.
Hard-boil eggs

A rather unusual bean salad as it calls for only one kind of beans, not a combination for colour contrast. No doubt this helps it live up to its name. It is quick to put together provided some ingredients are prepared ahead of time. And it also needs time to chill. So although prep time is minimal, it can stretch over much of a day.

Budget Bean Salad

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Milk Shakes

Source: Whole Foods for the Whole Family
Made: January 28, 2014
Yield: 2 servings
Time to make: 5 minutes or less.

Use this method to make a quick and delicious milkshake with whatever fruit you have on hand.  My choice today was banana and raspberries.  I don’t normally think of myself as having a sweet tooth, but I found the flavour much improved with a tablespoon of honey added.

Strawberry Banana Milk Shake

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Creamed Eggs

Source:Whole Foods for the Whole Family
Date tried:October 24, 2017
Yield: 6 servings
Time needed: 30 minutes

A nice brunch dish. I found it simple to combine making the white sauce with the onion and cheese, so it was one preparation, not two. Melt 2 Tbsp. butter in a saucepan. Add onions and sauté. Stir in 2 Tbsp. flour, then add 2 cups milk. As it thickens, add the shredded cheese.

Creamed Eggs

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Apple Butter

Source: Whole Foods for the Whole Family
Date tried: April 29, 2012
Yield: approximately 3 cups
Time needed: 4 hours (with most of the work done in the first 30 and last 15 minutes.)

After spending two hours in a Tibetan restaurant over lunch I didn’t need supper.  So I made this Apple Butter instead. For the quantity suggested you need a large kettle for the apple cider and a good sized canning kettle for the final processing.  I started off with only 2 cups of apple cider and got a ½ cup of apple butter from it.  I can use that quickly enough I don’t need to seal it.

Apple Butter

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