Rhubarb Lemonade
2017-06-15 10:23:26
In the mood for lemonade or new twist for a summer cocktail? This rhubarb syrup recipe can be used for both - best enjoyed in the sunshine, but would taste pretty good on a rainy day too!
Cook Time
10 min
Total Time
25 min
Ingredients
- 8 cups rhubarb, cut
- 3 cups water
- 3 cups sugar
- 3 Tbsp grated lemon rind
- 1 1/2 cups lemon juice
Instructions
- Bring rhubarb, water, sugar and lemon zest to a boil. Reduce heat and cook for approximately 10 minutes or until rhubarb breaks apart. This will take longer if you are doubling the recipe.
- Remove from heat and stir in the lemon juice. Strain using cheesecloth or fine sieve. Discard pulp and let syrup cool.
Notes
- Serve one part syrup to 3 parts water or soda water.
https://www.poppyinnovations.ca/
Rhubarb BBQ Sauce
2017-06-15 08:32:40
Yields 3
Rhubarb’s tart taste gives this savory barbeque sauce a delicious tangy flavour. It’s not just for desserts!
Rhubarb is packed with nutrients most notably dietary fiber, protein, and vitamin K which supports healthy bone growth and brain health.
Ingredients
- 1 pound rhubarb, fresh or frozen (about 4 cups)
- 1 Tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic
- ¼ cup ketchup
- 2 Tbsp water (more water to thin sauce to desired consistency)
- 2 tsp smoked paprika
- ¼ cup brown sugar
- 1 Tbsp molasses
- 1 Tbsp cider vinegar
- 1 Tbsp Worcestershire Sauce
- 1 tsp Dijon mustard
- 1 tsp hot sauce (optional)
- ¼ tsp freshly ground pepper
- Salt to taste
Instructions
- Prepare a boiling water bath and jars to sterilize. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
- In a large, nonreactive skillet add olive oil and heat on medium heat. Add the chopped onion and cook, stirring occasionally until the onion begins to turn golden but not browned. About 10-15 minutes.
- Add the garlic and cook, stirring constantly for 1 minute.
- Add the rhubarb, ketchup, water, molasses, brown sugar, smoked paprika, cider vinegar, Worcestershire sauce, Dijon mustard and hot sauce (if using) and ground black pepper.
- Bring mixture to a boil. Reduce the heat to medium and cook, stirring often until the rhubarb is tender and starts to fall apart. It should take about 10 – 15 minutes.
- Transfer the food to a blender and puree until smooth. Add more water if necessary to thin sauce to desired consistency. Add salt to taste.
- Ladle the sauce into hot jars. Leave ½ inch headspace. Remove any air bubbles from inside the jar. Wipe the rims, apply the lids and rings and process in a boiling water bath for 25 minutes (adjusted for Calgary altitude).
Notes
- Tip: Use sauce to baste pork, poultry, beef and even tofu before or during cooking.
https://www.poppyinnovations.ca/
Very Berry Salsa and Cinnamon Snackin' Chips
2017-05-06 16:41:06
The freshness of this salsa comes from the assortment of berries and the fresh mint. Your tastebuds will be tingling with the bright flavours. Substitute fruit with based on seasonal availability. Serve the berry salsa with these homemade chips made right on the stovetop.
Prep Time
15 min
For Salsa
- 1 cup strawberries
- 1 cup blueberries
- 1 cup black berries
- 1/3 cup chopped fresh mint
- 1 tbsp honey
- Juice and zest of 1 lime
- Juice and zest of 1 orange
- Salt as needed
For Cinnamon Snackin' Chips
- 1 tsp cinnamon
- ¼ cup sugar
- 1 package of soft wheat tortillas
- ¼ cup butter, melted
For Salsa
- Mix together all ingredients and serve with cinnamon tortilla chips.
For Cinnamon Snackin' Chips
- Heat a medium frying pan over medium heat.
- Once warm, lightly mist frying pan with vegetable oil spray or butter.
- Take one tortilla and place in frying pan. Allow one side to brown (like you would a grilled cheese).
- While the tortilla is browning, in a bowl, mix together the cinnamon and sugar.
- Using a pair of tongs or a fork, flip over the tortilla shell.
- Brush the melted butter over the top of the browned tortilla. Then lightly dust/sprinkle with cinnamon sugar.
- Once other side is browned, remove from heat. To serve, cut into 8 wedges. Serve with a salsa or dip.
Notes
- Homemade snackin' chips are great for a savoury treat too. Replace the cinnamon sugar with spices of choice. Try garlic, cumin and paprika.
https://www.poppyinnovations.ca/
Stove Top Peach Cobbler
2016-09-06 08:36:22
Too hot to turn the oven on this summer, you can still enjoy summer stone fruit with this stove top cobbler. Peaches are excellent sources of potassium and vitamin A. Serve this home-cooked dessert with calcium-rich yogurt for a whole food and flavourful dessert.
Ingredients
- 8 cups of fresh peaches (~8 peaches)
- ½ cup white sugar
- ½ cup water
Cobbler
- 1 egg + milk to make ¾ cup
- ½ tsp vanilla extract
- 1 cup flour
- 2 tsp baking powder
- ¼ cup white sugar
- ¼ cup brown sugar
- pinch of salt
- garnish with mint
Instructions
- To Peel peaches, score the peaches with an X on the bottom. Get a large pot of hot boiled water. Dip peaches in for ~60 seconds, then dip in a bowl of cold water. The peach skin should easily slip off the peach. Slice peaches.
- In a large bowl, mix together peaches, sugar, water. Adjust sugar for ripeness of fruit.
- Lightly mist bottom of a large Dutch oven or heavy-bottomed pot with vegetable oil spray. Pour peach mixture into pan. Heat over medium heat.
- In a liquid measuring cup, hand-beat one egg then add in enough milk to make ¾ cup. Add in vanilla.
- In a separate bowl, mix together the flour, baking powder, sugars, salt.
- Hand stir in egg mixture to the flour bowl, until just mixed. Do not overmix.
- When peaches are slowly simmering, drop batter mixture on top of peaches. Cover with lid. Cook for ~10 minutes on low-medium heat, or until cobbler is cooked. Serve in a bowl with a dollop of vanilla yogurt. Garnish with mint.
https://www.poppyinnovations.ca/
Peach Sriracha Jam
2016-08-28 19:54:08
Yields 3
A delicious sweet, tart and spicy accompaniment to burgers, cheese platter or grilled fish.
Ingredients
- 2 pounds peaches
- 1 cup granulated sugar
- ¼ cup sriracha
- Juice of ½ lemon
Instructions
- Prepare a boiling water bath and heat jars in boiling water.
- Bring a large pot of water to a boil. While it heats, fill a large bowl with cold water and ice. Blanch the peaches in the boiling water for 1 – 2 minutes then immediately transfer to ice water.
- Slip off the skins of the peaches, cut peaches in half and remove pit. Place the peaches in a skillet and using a potato masher, smash them into a pulp.
- Add the lemon juice and sugar, place over medium high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick (about 10-12 minutes). It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. After about 8 minutes, add the sriracha and keep stirring.
- Remove jam from the stove and fill hot jars, leaving ½ inch headspace. Check for air bubbles. Wipe rims, cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 20 minutes (adjusted for Calgary altitude).
Adapted from Marisa McClellan in Preserving by the Pint
Adapted from Marisa McClellan in Preserving by the Pint
https://www.poppyinnovations.ca/
Mint Lime Chia Dressing
2016-05-24 11:08:24
Brighten up your fruit salad with this light dressing of honey, mint and lime juice and a smattering of chia seeds for a nice crunch. It really brings the salad together with a fresh taste that goes with any fruit.
Prep Time
5 min
Ingredients
- 1 T raw honey
- 2 T chopped fresh mint
- 3 T lime juice
- 2 T chia seeds
- 4 Cups sliced seasonal fruit of your choice.
Instructions
- Using a hot water bath, warm the honey slightly so it is easier to stir. Stir in the chopped mint, lime juice and chia seeds.
- In a large bowl, combine your fruit and stir to mix.
- Drizzle the dressing over the fruit salad and toss lightly to coat. Serve cold.
https://www.poppyinnovations.ca/
Strawberry Cocoa Jam
2016-05-06 07:31:44
Yields 8
A delectable twist to regular strawberry jam. This rich, dark spread is delicious served with baked goods or a dollop on your fruit salad.
Ingredients
- 4 pounds strawberries, hulled, chopped
- 3 tablespoons bottled lemon juice
- 1 vanilla bean, split & scraped
- 1 tablespoon calcium water from Pomona Pectin package
- 2 1/2 cups coconut sugar, divided
- 1 tablespoon Pomona’s pectin
- ½ cup unsweetened cocoa powder
Instructions
- Prepare a boiling water bath canner and wash jars with hot, soapy water.
- In a large pot, combine the strawberries, 1 ½ cups sugar, vanilla bean, lemon juice and calcium juice. Stir well, until the sugar has started to dissolve.
- Set the pot on the stove over high heat and bring to a boil, then lower the heat to medium-high and continue to cook at a low boil until the strawberries breakdown and the fruit has reduced by half. Depending on the water content in the berries, this will take 15 – 25 minutes.
- While the fruit cooks, whisk the remaining 1 cup of sugar with the pectin and cocoa powder. Once the fruit mixture has reduced, stir in the cocoa mixture.
- Return the jam to a boil and cook 3-4 minutes. When the jam seems nicely thick, it is done remove the pot from the stove. Funnel the jam into the prepared jars, leaving ½ inch headspace..
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 20 minutes adjusted for Calgary’s altitude.
- When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
- Sealed jars can be stored in the pantry. Any unsealed jars should be refrigerated and used promptly.
Adapted from Naturally Sweet Food in Jars
Adapted from Naturally Sweet Food in Jars
https://www.poppyinnovations.ca/
Banana Buckwheat Muffins
2016-05-03 07:30:31
Yields 12
May is Celiac Awareness Month so we're sharing one of our recipes using gluten free flour that everyone can enjoy. The mild nutty flavour from the gluten free flours is a great combination with banana. These muffins are a popular choice for breakfast or snack. Buckwheat is one of the healthiest foods due to the presence of rutin, a flavonoid with antioxidant properties.
Cook Time
20 min
Ingredients
- ¼ cup Brown Rice Flour
- 2 eggs
- 1 cup Amaranth Flour
- ¼ cup vegetable oil
- 1 cup Buckwheat Flakes
- ¼ cup milk
- ½ cup sugar
- 1 cup mashed ripe bananas (approx. 4 bananas)
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In mixing bowl, add all dry ingredients and stir.
- In a separate bowl, mix all wet ingredients including bananas and stir until combined.
- Make well in dry ingredients and add contents of the bowl with wet ingredients. Fold in and stir until just mixed.
- Place paper cups in muffin tin and fill with mixture until ¾ full.
- Bake for 20 – 25 minutes. Take out of oven and let cool on rack.
Notes
- Special thanks to Cuisine Soleil for supplying us with their gluten-free, organic Canadian products to try new recipes. Check them out at www.cuisinesoileil.com
https://www.poppyinnovations.ca/
Vanilla Banana Rum Butter
2015-12-02 12:51:22
Yields 8
This fruit butter is a delightful condiment for a special brunch as a spread for toast or croissants, filling for crepes or dolloped on top of yoghurt.
Ingredients
- 1 vanilla bean
- 1 1/2 cups packed light brown sugar
- 4 lbs bananas, peeled and roughly chopped
- ¼ cup lemon juice
- ½ cup dark rum
Instructions
- Split the vanilla bean and scrape out the seeds. Place the seeds and pod in a large, wide pot. Add the bananas, brown sugar, lemon juice and rum and cook over medium-high heat. Stir frequently for about 30 minutes or until the fruit is quite broken down.
- Remove from heat. Discard the vanilla pod. Blend the banana mixture using a blender or food processor. Blend until completely smooth. Return the mixture to the pot and cook over low heat until a nice butter consistency is reached.
- Prepare a boiling water bath and heat the jars. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
- Ladle the banana mixture into hot jars, leaving ¼ inch headspace. Remove air bubbles, wipe the rims of the jars and seal.
- Process in a boiling water bath for 20 minutes for Calgary elevation.
Notes
- Serving suggestion - I think it be delicious spread as a layer in the bottom of pots for creme brulee then top your custard with banana slices sprinkled with sugar to be lightly torched.
Adapted from Tart and Sweet
Adapted from Tart and Sweet
https://www.poppyinnovations.ca/
Chia Fruit Smoothie
2015-09-26 17:01:08
A classic smoothie with thick and creamy texture. Chia seeds have a very mild flavour so adding a spoonful to your food is a great way to get many health benefits like an energy boost and improved digestion from chia.
Ingredients
- 2 tsp soaked chia (soak for 10-15 min in water)
- 1 cup fruit
- 2 cups almond milk
- Ice (optional - if using frozen fruit, ice is not needed)
Instructions
- Place all the ingredients into blender and blend until desired consistency. If too thick, add water to thin.
- Optional: soak your seeds in the milk instead of water
- Be careful about not adding to many seeds to your blender because chia, when soaked in water, becomes gelatinous and will make a very very thick smoothie.
Notes
- Try substituting coconut milk for almond milk for a different flavour. When eaten raw, chia seeds are excellent sources of omega 3 and dietary fiber.
https://www.poppyinnovations.ca/