Monday, December 21, 2009

Dan's Hearty Brunswick Stew


1 cup chopped onions
1 stalk celery, chopped
1 pound of ground venison (or beef)
2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
1 cup baby carrots, cut into 1-inch slices
1 28 oz. can diced tomatoes, with liquid
1/2 cup ketchup
1/4 cup barbeque sauce
salt and pepper to taste
1/2 green pepper
1/2 red pepper
8 oz. sliced mushrooms
1 19 oz. can cream corn


Heat the olive oil in a large skillet. Cook the venison until browned.

In slow cooker, combine tomatoes and liquid, ketchup and barbeque sauce. Add chicken, venison, corn, salt and pepper, red and green peppers, carrots, and mushrooms. Cover; cook on low for 6 to 8 hours.

Photo credit: justinlai

Monday, December 14, 2009

Oatmeal Maddy Cookies

I just took these cookies out of the oven, and since I had already made a cup of tea, well...I couldn't help myself. (One cookie turned into two...)I've had my fair share of oatmeal cookies over the years, but these are outstanding! They're moist and chewy, and this version is loaded with oats. This recipe is from "The IDEAL WAY to Cook: Food for Thought."

3/4 cup butter at room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
2 tbsp. water
pinch of salt
2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
2 tbsp. wheat germ
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
3 cups rolled oats
3/4 cup raisins
3/4 cup chocolate chips

Preheat oven to 350F.

Cream butter and sugars in mixer until light and fluffy. Add egg, water and vanilla. Beat until combined.

In a bowl, whisk together flours, wheat germ, salt, baking soda and cinnamon. Add to creamed mixture. Mix until combined. Add oats, raisins, and chocolate chips. Mix with a wooden spoon.

Bake 12-15 minutes or until a rich brown colour.

IDEAL TIP: You should cool cookie sheets between batches to keep unbaked cookies from melting and thinning at the edges before they can be set by the heat of the oven.

Photo credit: Lara604

Sunday, December 6, 2009

Cranberry Apple Crumble Squares

Great way to use up leftover cranberry sauce in a square that's to die for, whether you serve it warm and topped with vanilla ice cream, or right out of the fridge.

1 large Granny Smith apple
1/2 cup whole berry cranberry sauce
1 cup fresh or frozen cranberries
1 tbsp. lemon juice
3/4 cup each all-purpose flour and rolled oats
1/4 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. salt
1/2 cup butter

Preheat oven to 350F. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Peel, core and thinly slice apple. Place in a bowl along with cranberry sauce, cranberries and lemon juice. Stir until mixed.

In a medium bowl, stir flour with oats, sugars, baking soda, nutmeg, cinnamon and salt until mixed. Using your fingers, mix in butter until well combined and crumbly.

Press half the oat mixture on base of pan. Spoon fruit mixture overtop, evenly distributing fruit. Crumble remaining oatmeal mixture over fruit, pressing in lightly. Bake until crumble is golden brown, 40 to 45 minutes. Cool before cutting. Store squares in pan in fridge.

Makes about 20 squares.

Photo credit: anne.oeldorfhirsch