Mini Happy Baked Pumpkins

Recipe by Dora Moorcraft

[1 mini pumpkin per serving]

Using a sharp knife remove the top of the pumpkin, if you don't cut straight it's easier to fit the top back on. 

Use a spoon to remove the seeds. (you can use the seeds for making your own pumpkin seed snack later)

Draw a happy face on your pumpkin with a black marker.

In each pumpkin place the following:

1 to 2 tsp coconut sugar or sweetener of your choice

1 to 2 tsp butter

1/2 to 1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp cloves

Add more or less for your preferred taste.(Can also use pumpkin pie spice)

Replace tops and place in baking dish with a little water in the bottom. 

Bake in preheated 350 degree oven for 30 Minutes or til tender.

Enjoy!

Grilled Garlic Scapes

Recipe from Paul Breau ~ Gagetown Garlic Farm

2 Bunched of Garlic Scapes

1 Tbsp Olive Oil

Pinch of Salt & Pepper

Squeeze of Lemon

Shake of Cayenne or Fresh Chopped Herbs

Heat your Grill to a Med Low Flame.

Throw all ingredients in a plastic bag & shake so Olive Oil coats the scapes.

Throw Scapes on the Grill & remove when they have turned bright Green and have become soft with grill.

Serve warm or cold, with a squeeze of lemon, shake of Cayenne, or sprinkled with fresh chopped herbs

Garlic scape Pesto

From Paul Breau ~ Gagetown Garlic Farm

1 lb Garlic Scapes (2 Bunches)chopped
1 C olive oil
½ C of Pine/Almond or Walnuts(optional) 
1 C Parmesan Cheese (optional)
1 Tbsp Lemon Juice 
Salt & pepper to taste

Pulse in a food processor and serve on warm pasta, on crackers or by the spoonful!

Old-Fashioned Oatcakes

This recipe is from the Speerville Flour Mill website: 

Preheat oven to 375°

2     cups flour

1 ½   cups rolled oats

1     tsp granulated sugar

1     tsp salt

½     tsp baking soda

¾     shortening

½     cup water (approx.)

In a large bowl, mix together the dry ingredients.

Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal.

With a fork stir in water.. Dough should just cling together.

Add a little flour if too wet, or a little more water if too dry.

Divide dough in three portions.

On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles.

Place 1” apart on an un-greased cookie sheet and bake for 10-15 minutes.

Oatcakes should brown but be still quite blonde when done.

Troy's Ham Glaze

It's very simple...

Ingredients

1 cup brown sugar

2 tablespoons yellow mustard

4 tablespoons orange juice

Directions

Poor over ham 5 minutes prior to taking out of the oven. 

Mmmmmmmmm

Maple Honey Mustard Glazed Ham

From Linda Graham
(a Cochran's customer)

Ingredients

100 g (1/2 cup, firmly packed) brown sugar

80 ml (1/3 cup) maple syrup

80 ml (1/3 cup) honey

1 Tbsp. Dijon Mustard

1 (about 8kg/17+ lbs.) whole leg ham on the bone

ground cloves

Whole cloves, to stud – optional (difficult to remove after baking and leaves a strong taste)
                                   

Directions
Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

Simmer ham for 20-30 minutes and drain completely prior to baking.

Preheat oven to 170C.  Line a large baking dish with 2 layers of non-stick baking paper.
Place an oven shelf in the lowest position.  Remove all other shelves.

Use a short knife to cut around the shank of the ham, about 10cm from the end.  Run the knife under the rind edge of ham.  Gently lift the rind off in 1 piece by running your fingers between the
rind and the fat.

Score the fat in a diamond pattern, about 5mm deep.  Stud the centres
of the diamonds with cloves (optional).  Transfer to prepared dish.

Brush one-third of the glaze over the ham.

Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

Enjoy!

Slow Cooker Kale and Chorizo Soup

Photography by Jeff Coulson/TC Media

By Rheanna Kish and The Test Kitchen at Canadian Living Magazine

Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.




Ingredients
8 oz (227 g) dry-cured chorizo sausage or chouriço, halved lengthwise and sliced
1 spanish onion, sliced
4 cloves garlic, sliced
1 lb (454 g) yellow-fleshed potatoes, peeled, halved lengthwise and sliced
2 bay leaves
1 tsp (5 mL) sweet paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) water
4 cups (1 L) sodium-reduced chicken broth
1 bunch kale, trimmed and shredded

Preparation
In skillet over medium-high heat, brown chorizo. Transfer to slow cooker. Drain any fat from pan (do not wipe clean)

In same skillet, cook onion and garlic, stirring occasionally, over medium heat, until softened and light golden, about 8 minutes. Transfer to slow cooker.

Add potatoes, bay leaves, paprika, salt and pepper to slow cooker; stir in water and broth. Cover and cook on low until potatoes are tender, 6 to 8 hours.

Discard bay leaves. Using slotted spoon, remove as much chorizo as possible to bowl; set aside.

Add kale to slow cooker; cover and cook on high until tender, about 10 minutes. Using immersion blender, purée soup until almost smooth with a few chunks. Stir in reserved chorizo. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

See the recipe (and more) at Canadian Living