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Winter

One recipe we’ve enjoyed several times this fall is stuffed acorn squash (I don’t add the pasta).

"This version thinks its better than everyone because it contains no meat. And there’s no soy, either."

We made this as a part of the Seattle Bakker's Christmas package this year, and did eat a few ourselves as well.

Vegetarian Chili

Janel got this recipe from a friend (Becky Lehman) and when we make chili, this is the recipe we usually fall back on. You can adlib with a few things (we've added corn and mushrooms, for example) and if you need a little protein, you can add ground meat easily.

Here's one crockpot recipe that's a standby at our house--pea soup. We often eat it with cornbread.

Brussel Sprouts

We like this preparation for brussel sprouts.

We have enjoyed this Apple Walnut Oatmeal on cold winter mornings. We have prepared it overnight on low and it usually turns out pretty well, but there have been some instances of the bottom getting a little overcooked. Would work great when you stay up late and have to wake up early!

Honey-Ginger Autumn Stir Fry

I biked over to the local farmer's market today and picked up a bunch of fall/winter produce without a real plan for what to do with it all. This was an original creation and has a lot of different "wintery" flavors blending together.

Buns or Bread (Basic)

I've been making it into 24 buns most of the time, but it is a recipe for 2 loaves of bread.

Potato-Tomato Gratin

I found this recipe in Aug/Sept 98 Canadian Gardening magazine; whenever I am leafing through magazines the recipes always catch my eye.  It seemed like an odd combination to have tomatoes and potatoes together but we find it quite tasty.

We enjoyed it for supper tonight.

Surprise Sausage Bundles

Erika made these for us during one of their visits.  They are really tasty and loved by those who enjoy sauerkraut. This recipe has inspired a sauerkraut/sausage pizza.  We'll add that recipe another time.

Chicken Divan

This is a recipe that we really enjoy at our house. It is originally from a cookbook that Gwen's grade 12 class put together. I like to make enough for two meals; we eat it over rice one time, and over pasta the next. Sometimes I omit the chicken bouillon and use chicken stock in place of part of the milk.

Great Northern Beans

I was at a friend's house the other day and she had a pot simmering that smelled so good!  When I asked her for the recipe, she laughed, because it was a recipe she had copied from my book.  I made it the next day, and thought I'd pass it on.

We got this one from a friend after we had it at their house. It was helpful to use some of the kale from our CSA that year.