Hornby Island Diving Housemade Granola - Recipe from our April 2014 Newsletter

Hornby Island Diving Housemade Granola

                                                           

1 ½ tsp vanilla

¾ c melted butter or coconut oil

1 c honey or maple syrup

 

8 c rolled oats

 

½ c sesame seeds

½ c coconut

½ c sunflower seeds

(1 ½ c nuts/seeds in total, whatever you have, whatever looks good :)

 

1 tsp cinnamon

½ tsp nutmeg

 

Add AFTER baking:

2 c raisins or dried cranberries

¾ c chopped dried apricots

 

Preheat oven to 325°F. Cover two baking trays with parchment paper and set aside.

In a small saucepan, combine vanilla, butter, and honey and heat gently until melted and blended.

In a large mixing bowl, mix grains, nuts, and spices. Add honey mixture and blend thoroughly.

Place mixture on trays. Bake at 325°F for 30 – 45 minutes. Stir often because the outside tends to cook faster. Don’t overcook, it crispens as it cools.

When done, remove from oven, cool a bit, then add dried fruits. Cool thoroughly and store in the refrigerator. 

Sweet & Sour Meatballs - Recipe from our December 2013 Newsletter

SWEET & SOUR MEATBALLS

8 Servings

Meatballs

  • ¼ c. minced onion
  • 1 c. bread crumbs
  • ½ c. milk or water
  • 2 lb ground beef
  • 2 egg
  • 1½ tsp. salt
  • black pepper
  • ½ tsp. nutmeg
  • 1 tsp. Worcestershire sauce

Sauce

  • 2 medium onions, finely chopped
  • 1 c. brown sugar
  • 2 – 13 oz. can of pineapple, with juice
  • 2 tbsp. soy sauce
  • 2 tsp. cornstarch
  • ½ c. vinegar (or less)
  • 1 - 2 coloured peppers, cut into chunks
  • Green onion, to garnish

Meatballs

Preheat oven to 350°F. Cover baking sheet(s) with parchment paper. Mix together all ingredients, form into balls (1 tbsp per ball). Place meatballs on baking sheet and bake for 20 – 30 min until browned and cooked through. When done, leave the oven on. Transfer meatballs to a casserole dish large enough to hold the meatballs plus sauce, set aside.

Sauce

In a saucepan, add a little oil and sautee the onion until translucent. Add the sugar, pineapple and soy sauce. Sprinkle the cornstarch over and add part of the vinegar. Stir and cook until the sauce thickens. Taste and add the rest of the vinegar if necessary. Add the coloured pepper and cook for 5 min. Pour sauce over meatballs and place in the oven. Bake 15 or more minutes until sauce is bubbling and heated through. Garnish with green onion. Serve with rice. 

French Lentil Soup - Recipe from our November 2013 Newsletter

FRENCH LENTIL SOUP

An easy recipe that makes a big pot of hearty soup.

  • 3 onions
  • 3 carrots
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 quarts chicken stock
  • 2 cups lentils
  • Several sprigs of fresh thyme, tied together
  • ½ tsp green peppercorns
  • ¼ cup lemon juice
  • 1 ½ tsp salt

Dice onions and carrots finely. Sautee in butter and olive oil until soft. Add stock and lentils, bring to a boil and skim. Add thyme and peppercorns. Simmer ½ hour or until lentils are tender. Remove thyme. At this point, you can puree the soup, or leave it as is Add lemon juice and salt to taste. Thin with water or chicken stock if necessary.

Can be served with sour cream as a garnish.

As always, we are happy to share recipes. If you would like a recipe, email us.    

 

Apple Cinnamon Muffins - Recipe from our October 2013 Newsletter

APPLE CINNAMON MUFFINS

A warm taste for cold mornings. Makes 12 small muffins. 

  • ¼ c. butter
  • ¾ c. brown sugar
  • 1 egg
  • 1 ½ c. grated apple
  • 1 tbsp. milk
  • ½ c. rasins
  • 1 c. flour
  • ¾ tsp. soda
  • 1 tsp. baking powder
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg

Topping:

  • 1 ½ tbsp. brown sugar
  • 1 tsp. cinnamon

Preheat oven to 375°F.

Cream butter, sugar and egg. Stir in apple, milk and rasins. Set aside.

Sift dry ingredients. Add to wet ingredients and mix gently. Spoon batter into muffin tins and sprinkle with sugar and cinnamon mixture.

Bake 375°F for 20 minutes.

As always, we are happy to share recipes. If you would like a recipe, email us.

Blackberry Vinagrette - Recipe from our September 2013 Newsletter

BLACKBERRY VINAGRETTE

Makes 1 ½ cups

  • 1 cup blackberries, fresh or frozen/thawed
  • ¼ cup raspberry vinegar or white wine vinegar
  • Juice and zest of 1 orange
  • 2 tsp honey
  • ¾ cup olive oil
  • 1 tbsp minced fresh thyme
  • ½ tsp salt
  • ¼ tsp pepper

Push blackberries through a coarse sieve to remove seeds. Mix blackberry puree with vinegar, orange juice, orange zest, honey. Whisk while slowly adding the olive oil. Add the thyme, salt, pepper and whisk a bit more. 

Use your imagination, but it's especially spectacular with buttercrunch lettuce, sliced peaches, and brie.

As always, we are happy to share recipes. If you would like a recipe, email us.

Green Bean & Cherry Tomato Salad - Recipe from our July 2013 Newsletter

GREEN BEAN AND CHERRY TOMATO SALAD

Perfect for summer! Delicious and so easy. Serves 6.

  • 1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
  • 1 pound cherry tomatoes
  • 1 large shallot
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 1/3 cup extra-virgin olive oil
  • Basil or other herb such as parsley, chervil, etc. (optional)

Prepare the vegetables: Top and tail the beans and cut them into bite-size segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed.

Close to serving time, toss the vegetables with the vinaigrette. 

As always, we are happy to share recipes. If you would like a recipe, email us.