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RECIPES

Taste of Prophecy Six: Ginger Honey Switchel

Prophecy Six Series – Child of the Light – is on sale until April 14th. Since that is going on I thought I’d share with you a recipe that I’ve been using since writing book 2 – Children of Sirphan.

In book two – Children of Sirphan – during Liora’s Name Day, she spends some time working in the garden in Demor. While she is taking a break Marcia comes to keep her company under the shade of one of the merchant carts, offering the girl something to drink. This bitter-sweet liquid is called switchel, a drink similar to Kombucha but not as popular. Unlike Kombucha, Switchel relies on pre-fermented items to create the drink and is actually very simple to make.

Other name’s Switchel is known as is:

  • Haymaker’s Punch
  • Ginger-water
  • Swizzy

The drink is high in electrolyte and is very refreshing on a hot day. It does take time to aquire a taste for the stuff, but it is worth a try.

Now, without further delay. Here is the Ginger Honey Switchel recipe to make your own.

Prep time: 5 mins                        Cook time: N/A                When to Make:  Hot Days!

Ingredients:

2 tbs apple cider vinegar (unfiltered)

3 tbs honey (raw)

2 inch piece of ginger root (fresh, peeled, and minced)

4 cups water (filtered)

1/2 of fresh lemon juice with zest

Items you’ll need:

Knife

Spoon

Cutting Board

Jug

Measuring cup

Measuring spoons

Grater

Instructions:

Mince ginger, juice and zest lemon, and add to a large jar/jug. Add the rest of the ingredients mentioned above to the jug. Stir/ shake well until honey is dissolved. Place in refrigerator overnight. Next day shake well and pour over ice.

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Super Thin Crust Pizza (Quesa-Pizza)

First, I want to say I can’t take credit for this idea. Recently I’ve been watching a lot of YouTube chef videos and I came across the funny/ talented You Suck At Cooking. When I want something ridiculous that also seconds as a tutorial for good food his channel is where I go. Exactly a week ago he posted a video called Tortilla Pizza, which I instantly wanted to try. I love tortillas and I love pizza, so combining the two was too incredible to pass up. This is my favourite food at the moment. Although it isn’t healthy, the idea of it makes my mouth water.

Below you’ll find my written instructions and at the bottom you’ll find his video tutorial. I suggest watching the video for the humour and visual instructions. All right, let’s get cooking!

Prep: 5 mins                Cook time: 10 mins               Total time: 15 minutes

Ingredients:

Tortillas

Pizza Sauce (I used RAGÚ Original)

Mozzarella Cheese

Toppings of your Choice

**I did a plain cheese and a ground beef, sour cream, sweet corn, black bean pizza. Closest I could get to a quesadilla on a pizza. 🙂

Items you’ll need:

Oven

Knife

Cheese grater

Tinfoil

Baking Sheet

Instructions:

Turn oven to 350 F (176 C). Lay tinfoil on baking sheet. Put tortilla on tinfoil and spread sauce evenly on top. Shred and sprinkle cheese on top of sauce, add toppings, and then add another thin layer of cheese. Put in oven for 10 mins.

When done transfer to plate, cut into desired pieces and serve.

 

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I Want Seconds – Shepard’s Pie Recipe

 

One of the popular dishes in my house is Shepard’s Pie. This dish is not only easy to make but leaves you wanting seconds (sometimes thirds) because it just is the perfect comfort food. Combining mashed potatoes, meats, and veggies – this meal has all that you need for a growing family or even a group get-together.

Prep: 1 hr                Cook time: 15-20 mins               Total time: 1 hr 15-20 mins

Ingredients:

6 Potatoes

1 lb ground beef (chicken or pork can be a substitute)

1 small white onion

1 can of peas

1 can of creamed corn

1 1/2 tsp black pepper

1 tbsp butter

1/2 cup milk

 

Items you’ll need:

Cooking pot

Frying pan

Peeler

Potato masher

Knife

Chopping board

Baking Dish

Measuring spoons/cups

Can opener

Oven

Instructions:

Mashed Potato Topping

Peel 6 potatoes, dice them into equal sized cubes, put them into a pot and fill until covered with water. Bring water to a boil and let simmer until tender enough to break apart with a fork with little pressure. Drain water, add 1 tbsp of butter and 1/2 milk to potatoes. Mash potatoes until smooth.

IMG_20170209_173537

Meaty Middle

Chop small white onion and add to frying pan. Add oil or water to help onions cook. When onions are translucent (see-through) add 1 lb of ground beef (or meat of choice) and 1 1/2 tsp black pepper to frying pan. Cook until browned. Drain liquid from the meat and set aside.

IMG_20170209_173524

Put it all together now

Set oven to 350 F (176 C). While oven is heating up take your baking dish and line the bottom with your cooked meat/onion mixture. When bottom is evened out add half a can of creamed corn making sure to spread it evenly. Drain and add the can of peas before adding the rest of the cream corn on top. The cream corn acts like glue keeping the layers together. Finally add the mashed potato layer to the top, smoothing it out for a nice smooth finish.

IMG_20170209_183953

Bake in the oven for 15-20 mins or until all layers are heated. Serve and enjoy.

Optional: Spread butter on the top of the pie and broil until top is golden brown.

 

 

 

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Sweet Potato Soup

When winter creeps in I can’t help but feel like I have to make soup. Already I shared with you my Mother Knows Best Chicken Soup last year, so this year I will share with you another popular soup I make, which is my Sweet Potato Soup. I like making this soup with sweet potatoes because I find it sweeter but you can also replace the sweet potatoes with 2 small baking pumpkins if you aren’t a person who likes sweet potatoes.

Anyways, I hope this recipe helps to keep you warm this winter and if you have any questions just ask in the comment section down below.

Prep: 30 mins                                   Cook time:4.5 hrs                                      Total time: 5 hrs

Ingredients:

6 Sweet Potatoes (can replace with two baking pumpkin)

img_20160925_1418461 Leek

1 Red Onion

3 Green Onion

8 carrots

Optional:

1 1/2 teaspoons Cumin

Salt and Pepper to taste

Heavy Cream

Items you’ll need:

Soup pot

 

Baking pan

Blender or Food Processor

Chopping board

Knife

Peeler

Instructions:

First prepare your sweet potatoes by removing the skin and chopping them into 1 inch cubes. Place them on a cooking pan and bake them for 60 mins at 400 F (204 C), or until soft. While the sweet potatoes are baking chop up leek, green onions, red onion, peel and chop carrots.

img_20160925_144533

When the sweet potatoes are baked, add them to cooking pot along with chopped items, add cumin, (this is also the time to add salt and pepper to the pot). Fill the pot with water to get cover the vegetables. Bring to a boil and let simmer for 1 hour.

img_20160925_155822

Once everything is soft scoop contents from the pot into a blender or food processor and puree until smooth. Place puree into bowls, add 2 tablespoons of heavy cream, stir and enjoy.

img_20160925_174500

 

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Update: Photos, Cooking, & Crochet

Hello Everyone,

Today I did some updating to my site. There are now things under my Side Projects tab. If you hover over it you will see a drop-down menu that shows you Photography, Drawing, Cooking, and Crocheting. I haven’t added anything to my drawing page yet, but if you are interested I have my recipes linked to the cooking page, albums linked on my photography page, and my recent crochet projects on my crochet page.

Check it out if you are at all interest.

Happy New Years everyone! 🙂

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Sicilian Moose Roast (That’s right, a MOOSE roast)

picpasta

To Be Honest, this was my first time cooking moose. As I am originally from the big city of Toronto, I was never given such a meal changing ingredient as moose before. Since moving to Northern Canada, I can honestly say my palate has been challenged. With friends and family who hunt the wilds of Northern Canada, I have the pleasure of trying these new things. So, when I was handed a grocery bag full of moose meat I was lost with what to do with it. That was until I was told, “Cook it in tomato sauce, it takes the wild out of the meat”.

Tomato sauce… I thought; finding my mind jumping back to the years my dad cooked Sicilian roast beef at home. It was then I knew what I was going to make.

This Sicilian Moose Roast is an adaptation of my father’s recipe. It turned out to be incredibly delicious and the meat didn’t taste anything like moose. It was tender and flavorful, just the way a Sicilian roast is supposed to be. With that, I’ll leave you to the recipe. Enjoy!

Prep: 5-10 mins                Cook time: 1 hr 30 mins                Total time: 1 hr 40-45 mins

Ingredients:

1 can tomato paste

1 can diced tomatoes

1/2 tsp parsley

1/2 tsp oregano

1/2 tsp basil

1/2 tsp black pepper

1/2 tsp sea salt

2 bay leaves

2 tbs olive oil

1 cup diced onion (white)

2 cloves of minced garlic

1/2 cup water

1/2-1 pound moose roast or moose loin (can also be beef or pork)

Pasta (strands or noodles)

Items you’ll need:

Dutch oven

Knife

Spatula

Oven

Instructions:

Set oven to 350 F. In a Dutch oven place meat, tomato paste, diced tomatoes, spice mix, water, garlic and olive oil. Mix with spatula and make sure all meat is well covered by the sauce. Cover and place in over for 30 mins.P1020345

A 30 mins remove from oven and mix sauce. You should also flip the meat and recover it with the sauce. Place lid back onto the Dutch oven and put back into the oven for another 30 mins.

At that 30 mins mark you are to repeat the above instructions: stir, flip, cover. Place the Dutch oven back into the oven for another 30 mins.

This would be a good time to boil some water and cook your pasta.

Once the 30 mins are up, remove from oven and let sit for 5 mins. Put pasta on the plate, add sauce and meat. There you have it.

Makes: Depends on the meat. This recipe made 3-4 plates.

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