Midwest Chowder

A friend gave this recipe to me in the 1980’s.  Not only did we share recipes, but also we raised and showed dogs, bred horses, raised children and genuinely clicked as friends.  This soup was the school children’s favourite when our girls were young, and the recipe spread amongst the island’s families.  It then moved on to being a mainstay of the Soup’s On program, and was included in the island’s cookbook. So, thanks once again, Colleen, for sharing this with us all.

It continues to nourish us during the fall, winter and early spring.  I try to keep a tin of creamed corn in the pantry, just for this. Continue reading

Basic Pizza

Pizza is one of the simplest dishes to prepare.  Its ingredients are so varied that I can usually make one or two when our pantry is low.  Such as tonight!  We’ve been in San Francisco for a week, and depleted pretty much anything fresh or interesting.  On nights like tonight, I go into my bag of tricks and see what I can find.

I usually keep a 1# pack of mozzarella in the fridge.  However, Edam, Feta, Cheddar, and Parmesan work well, too.  I have some prosciutto, about 8 slices – that will be lots. Of course you don’t need meat, but if you want it, use it!  Any dry-cured-sausage, ham, cooked meat will work.  Just make sure it’s sliced thinly or cut into small pieces.

Vegetables – tomatoes, olives, jalapenos, capers, red onions, peppers, mushrooms, and artichokes – marinated eggplant is excellent.  Check out your fridge, and the back of your pantry, you never know what you might have.  I’m using the last few grape tomatoes off our tumbler vine.  Autumn arrived while we were away, and the last few tomatoes need to be used up.  I also had a half jar of pickled jalapeños.  Just be sure nothing is too wet.  Blot it dry if necessary. Continue reading

Fish & Potato Pie

IMG_1122Today it clouded over for the first time in weeks.  It’s too dark to do barn chores after 7PM.  I think that perhaps autumn is actually arriving.  This dish is a wonderful comfort meal.  The heartiness of the potato crust with the tender, flaky fish, along with fresh spinach, and a lovely cream sauce, is also accompanied by imbedded hard-boiled eggs.  I must admit, I thought about it for many months before I made it.  Everyone who has been served it since has virtually licked their plate clean.  So, after a long day tidying up your garden ready for the winter that will eventually come, enjoy this with a simple side dish of baby peas or green beans.  The onions and carrots could be chopped ahead of time, and the eggs and spinach could be cooked ahead & refrigerated, even by a day, and brought out to come to room temperature before assembly. Continue reading