Feeds:
Posts
Comments

Archive for the ‘Frugal’ Category

This is my great-grandmother’s recipe, which I obtained by watching my grandmother (who turned 90 this year!) make them. Her version is more quaint than my own, being baked in a wood-heated oven and full of measurements such as “a pinch“, “enough to keep if from being sticky, but not enough to make it dry”, and other such specifics. šŸ˜‰

It took a fair amount of experimentation to get the oven temp and timing right — my grandmother varied this based on her best guess at the wood oven’s temperature on any given baking day — but it’s well worth the effort. This makes a fairly large batch and they keep very well for a long period in an air-tight container.

(more…)

Advertisements

Read Full Post »

One of my favorite childhood memories are the many Saturday nights at the family table with a big plate of sweet baked beans, fresh brown bread and hot dogs. Baked beans are one of my favorite foods and, since moving to Ontario, I haven’t made them as frequently as I would like.

Why not? Apparently the beans we always used for baking beans just aren’t available here in Ottawa — I can find obscure beans from far-flung parts of the world, but I just can’t get ahold of the Jacob’s Cattle, Soldier, Yellow Eye or French Horticultural beans that my mother used for her Saturday night feasts.

(more…)

Read Full Post »

This is a yummy “cleaning out the veggie drawer” sort of soup. It’s lentil based, but uses pretty much whatever veggies you happen to have on hand. I’ve made it most often with zucchini because we buy an annual share in a CSA, and what farm doesn’t have too much zucchini in late summer? This is a great one to get going in a slow cooker, too, and reheats really well from leftover.

(more…)

Read Full Post »

I really love lentil dhal. It’s a good stick-to-the-ribs Indian porridge of soft lentils and spices that always manages to hit the right spot and only gets better the longer it has been “left over”. It can ben eaten on its own, over rice, or as a side dish with a variety of curries.

(more…)

Read Full Post »

Like the taste of cabbage rolls but hate the effort of making them? This recipe provides all the flavour with a fraction of the work! I like to add a bit of cayenne for extra kick.

(more…)

Read Full Post »

This is a great way to use leftover squash to make a thick, satisfying soup with just enough spice to warm you up on a chilly Winter’s day.

(more…)

Read Full Post »

Here is a family recipe — the version I share here is my slight variation on my Great-Aunt’s traditional cake. I can’t stress enough how important it is for the raisin mixture to be fully cooled before mixing the batter — the cake simply will not work if the liquid is warm.

The cake is dark and moist and reminiscent of a heavy gingerbread. It is wonderful warm with whipped cream and it only gets better as it ages. The exterior hardens slightly to create a sweet “crust”, while the inside becomes chewier and more moist. It’s typically baked in a bundt or tube pan, but I’ve also divided it between three loaf pans or baked it in muffin trays (adjusting the time accordingly).

(more…)

Read Full Post »