Blog

Colourful Carrot Raisin Salad

Most people have tasted this salad, even if it was long ago. Serving Carrot Raisin Salad always results in the sharing of food memories. It makes a colourful addition to a plate of food. 

½ cup raisins

1½ cups raw carrot, grated

¼ cup of mayonnaise

1 tablespoon of lemon juice

1 teaspoon of sugar

¼ teaspoon of salt

Mix mayonnaise, lemon juice, sugar, and salt, using a small whisk. Wash raisins, and remove stems. Toss carrot, raisins, and dressing together. This salad can be made several hours in advance and refrigerated until serving. 

Tip: Serve portions on individual side plates on top of lettuce leaves. I love this old fashioned salad with roast pork, quiche, turkey pie, or a sandwich. 

Slow Cooker Pea Soup

The original recipe for this soup was submitted by Claire Lajeunesse-Lewko of Prince Albert, Saskatchewan, and featured in a Canadian Living slow cooker compilation.

Step One:

In a large bowl, soak 2 cups of dry yellow split peas in 6 cups of cold water, for twelve to twenty-four hours. I do this after my evening meal so that I can put the soup on the following morning. 

Step Two:

In the morning, drain and rinse the split peas and place them in the slow cooker.

To the slow cooker add:

6 cups of fresh water

1 ham or picnic shoulder bone with a little meat attached

1 large onion, chopped

3 stalks celery, chopped

2 carrots, chopped

1 clove garlic, minced

1 bay leaf

½ teaspoon of black pepper

Cover the slow cooker and cook the soup on low for 6 to 7 hours or until the vegetables are tender.

Remove the bone and bay leaf. Add any bits of ham from the bone to the soup. This hardy soup may be kept in the refrigerator for a couple days or frozen in individual portions.

I love to serve this soup with cheese scones or Cranberry Cornbread. 

Simply Delicious Coleslaw

This easy-to-make coleslaw appears on our family’s dinner menus with regularity. The vinaigrette dressing is a tangy alternative to mayonnaise. This coleslaw actually tastes better after spending a couple of days in the fridge, and it keeps well for over a week. I often double or triple the recipe for larger gatherings.      

Vegetable Ingredients:

3 cups of shredded cabbage

1 cup of grated carrot

Toss the cabbage and carrots together until well mixed.

Vinaigrette Dressing:

2 tablespoons of sugar

3 tablespoons of vinegar

2 tablespoons of oil

1 teaspoon of salt

Mix the dressing ingredients. Warm the mixture in a saucepan or microwave oven. Whisk, until the sugar and salt are dissolved.

Pour the lukewarm dressing over the vegetables, mix well, and refrigerate. Stir the coleslaw daily in order to evenly distribute the dressing.

Tip:

This coleslaw is delicious made with shredded fresh cabbage. However, if you are short of time, you can use supermarket shredded coleslaw mix. To freshen the packaged cabbage, soak it in your favourite vegetable wash. I prefer Natural Plantation™. Soak the coleslaw mix for a half hour, then drain and rinse the cabbage well. Adding freshly grated carrots and delicious dressing to the well-rinsed, packaged cabbage markedly elevates the flavour, although fresh is always best.   

Luscious Lemon Rice Soup

 The original recipe for this soup came from one of the Best of Bridge cookbooks.  I have made a few changes to this recipe for Lemon Rice Soup, and now I’ve served it hundreds of times. It is delicious hot or cold, and it makes a comforting gift to take to a friend, who is feeling under the weather.

The soup is thickened with egg, not flour, and, as long as you choose the broth accordingly, this is a perfect dish to serve guests who are gluten intolerant. All of my grandchildren have enjoyed this soup, but my granddaughter savours every bite!

When served warm, this soup feels amazing on your insides. Sip it slowly and know that it is good for you.

Lemon Rice Soup

This recipe is delicious served ice cold in beautiful china teacups or warm in chunky stoneware mugs. I serve it as a light lunch or a delightful appetizer.

6 cups of chicken or turkey broth

⅓ cup long or medium grain white rice (uncooked and not converted)

1 teaspoon of salt (optional)

3 eggs

¼ cup of freshly squeezed lemon juice

1 lemon thinly sliced (garnish)

Method:

Combine broth, rice, and salt in a 4-quart pot and bring to a boil. Cover, reduce heat, and simmer until the rice is tender (25 minutes).

Remove from heat and let stand while preparing the eggs.

In a separate bowl, beat eggs, using an electric hand mixer, until thick. Continue beating as you slowly add the lemon juice.

Carefully, stir 2 cups of the hot broth-rice mixture into the egg mixture, half a cup at a time, as you continue beating.   

Then add this warmed egg mixture back into the remaining broth-rice mixture. Beat for one minute. Return the soup to the stove and bring it to the boil, stirring constantly. Continue stirring, while boiling for two minutes.

Remove the soup from the heat and let it stand for an hour or so, to cool and thicken. Refrigerate the soup. This soup thickens as it chills. It should be the consistency of custard when ready to serve.

Serving suggestions:

One: Ladle soup into fine china teacups until approximately 2/3 full and place interesting teaspoons on the saucers. Sit several cups of soup on a tray and return to the fridge until guests arrive. Serve this soup, cold, as a refreshing appetizer on a hot day in summer. Garnish the edge of each cup with a thin slice of lemon. This soup is delicious served with a glass of white wine or a bottle of sparkling water. Tiny tea biscuits with cheddar cheese make a perfect accompaniment. If you know the history of your chosen cups or spoons, the conversation has a perfect beginning.  

Two: This soup is delicious served warm in the chill of winter. Ladle soup into stoneware mugs and microwave on high. The time required varies with the size of the cup. Place an interesting spoon on the saucer and serve to guests as they settle into conversation. For a lovely lunch, serve the soup with wedges of warm cranberry cornbread and cheddar cheese.