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Summerland's 2015 Community Cookbook
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Summerland's 2015 Community Cookbook
Appetizers Bean Dip
Alyson Lindsay 500 ml sour cream 1 block cream cheese 1 can refried beans (Old El Paso) Hot and Spicy taco seasoning Grated cheese Mix well first 4 ingredients. Top with grated cheese.
Feta Cheese Ball
Natalie Murphy 2 (8 ounce) packages cream cheese, softened 4 ounces feta cheese, crumbled 2 Tbsp. olive oil 2 green onions, finely chopped 2 cloves garlic, minced 21/2 tsp.. dried oregano freshly cracked black pepper to taste
In a large bowl using an electric hand mixer, combine cream cheese, feta cheese, olive oil, green onions, garlic, oregano and pepper. Cover and chill for 2 hours. Remove mixture from refrigerator and form into 1 or 2 balls. Wrap in plastic wrap and refrigerate until ready to serve. Serve with crackers, flatbread, olives, etc.
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Hummus
Natalie Murphy 1 19 oz. can unsalted chickpeas, rinsed and drained 1 large or 2 small cloves garlic, chopped Juice and zest of 2 lemons 2 Tbsp. tahini 2 good pinches cumin salt and pepper to taste Extra Virgin Olive Oil Place first 6 ingredients in food processor and pulse until starting to blend. Scrape the sides with a spatula then while the processor is running, slowly stream in olive oil until the desired consistency is reached and the chickpea mixture is smooth. Transfer to a bowl and enjoy immediately with warm pita and veggies!
Peach Baguette with Cream Cheese and Balsamic Drizzle
Chantelle Meriam 1 fresh baguette Bunch of basil Spreadable cream cheese 2-3 ripe peaches Balsamic Reduction
Slice baguette in 1/4” slices. Spread on layer of cream cheese. Place 1 basil leaf on each slice, then once slice of peach. Drizzle with balsamic reduction just before serving.
A Recipe For A Summerland Tradition Serving Summerland For Over 9 Years
Dinner with all your Make Your Own Tradition Today! Thursday - Pasta Night Friday - Family Night Saturday - Chef’s Special Sunday - Breakfast Buffet
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Hours: Sunday to Wednesday 8am to 3pm Thursday-Friday-Saturday 8am to 8pm 13229 HENRY AVENUE 250.494.7811
favorite recipes will be extra special with a fresh flower centrepiece from Martin's Flowers.
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250-494-5432 or 1-877-494-5432
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Summerland's 2015 Community Cookbook
Baking Chocolate Chunk Oatmeal Peanut Butter Cookies Chantelle Meriam
These Chocolate Chunk Oatmeal Peanut Butter Cookies are completely flourless. They are extremely chewy, thick and filled with melty chocolate chunks. The sprinkle of sea salt on top brings out the caramel undertones and sweetness of the coconut sugar used in these cookies. 11/2 Tbsp. chia seeds 1 heaping cup all natural peanut butter* 1/2 Tbsp. vanilla extract 1/2 Tbsp. molasses 3/4 cup coconut sugar or cane sugar 1/2 tsp. sea salt + pinch for on top 3/4 tsp. baking soda 3/4 cup oats 1 - 2 tsp. of water 1/3 cup dark chocolate chunks + 2 Tbsp. for sprinkling on top Make your chia “eggs” by mixing together 11/2 tablespoon of chia seeds with 41/2 tablespoon of water in a large bowl. Stir. Set aside for 5 minutes and leave to thicken until an egg-like gel is formed.
Add the peanut butter, vanilla extract and molasses to the chia “egg.” Mix together with a spoon (the dough will be thick!). Stir in coconut sugar, sea salt, baking soda and oats. Mix together. I like to do this last part with clean hands because the dough is very thick. Add a couple teaspoons of water if the dough is too thick (I added 2 tsp. of water). Mix in dark chocolate chunks and form the dough into a ball. Cover dough and refrigerate for at least 30 minutes or put in the freezer for 15 minutes (if you are pinched for time!). Pre-heat oven to 350F/175C. Line a baking pan with parchment paper or a non-stick baking mat. Scoop and roll the cookie dough into 10 -11 equal sized cookies. I like to scoop the cookie dough with a cookie scoop to make this step easier. Place the cookie dough balls on the pan and press them down lightly with the palm of your hand. Press a couple chocolate chunks on top of each cookie. Bake for 9-10 minutes until the cookies are just baked (do not over-bake them!) Sprinkle with a pinch of sea salt. Leave the cookies to cool on the pan for 5 minutes before moving the cookies to a cooling rack. (Make sure your peanut butter is well-stirred and moderately runny - not too oily and not too dry. If your peanut butter is too dry then your cookies will be too dry. If your peanut butter is too oily then your cookies will be too oily. Give your all natural peanut butter a good stir before using it in these cookies.)
SUMMERLAND MUSEUM & hERitAgE SociEty
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9521 Wharton Street
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Is history taking up space at your house? The museum is always on the lookout for old photos and documents from the Summerland area. If you have pictures or information you’d like to share, bring them in. We’ll scan them and either return the originals to you or, if you bring a flash drive, we’ll give you the digital copies and keep the originals in our safely stored collection. By the way, we can also scan negatives and slides to printable digital formats. And don’t forget to bring in your wedding photos to add to our Wedding Album. It’s a wonderful way to preserve memories. tel: 250·494·9395 info@summerlandmuseum.org www.summerlandmuseum.org
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Summerland's 2015 Community Cookbook
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Yule Kage (Christmas Bread)
poke a few holes into the surface. Bake at 325 for around 25 minutes.
Maureen Scholes
Banana Bread
2 litres Milk 1½ lb. Butter 2½ lb. Raisins (I use close to 2 lbs) 1 cup Mixed Fruit 2 tsp. Salt 5 cups Sugar 4 tsp. cardamom 3 pkg. Yeast Flour
Kim Lawton ½ cup oil (I replace ½ the oil with home-made applesauce) 1 cup white sugar 1 egg 1.5 cups flour 1 tsp baking soda 3 mashed bananas (I use frozen)
Bannock 1 cup whole grain flour 2½ tsp. baking powder ½ tsp. salt ½ cup warm water
John Arendt
MAPLE ROCH WOULD LIKE TO THANK ALL SUMMERLANDERS AND OUR RETAIL PARTNERS FOR THEIR INCREDIBLE SUPPORT.
Available at: True Grain Bread, Drew’s Kitchen, Summerland IGA, Summerland Sweets, The Beanery Cafe, Dirty Laundry Vineyard, The Artisan Shop, Little Acre Fruit Stand, Granny’s Fruit Stand, McConnel Fruit Stand, The Peach Pit. Maple Roch is proudly supporting and helping 3 farming families in New Brunswick to grow and become profitable using our fair trade and sustainability. Everytime you purchase a product from Maple Roch you are contributing to the farms success. Check our new packaging!
THANK YOU FOR ANOTHER GREAT YEAR FOR MAPLE ROCH! Roch Fortin (250) 462-0570 Mapleroch.com For delicious recipe and information about health benefits, check purecanadamaple.com
Polka Dot Muffins
Kay Norris 1 cup mashed bananas (2 or 3 medium) 1 cup Miracle Whip salad dressing 3/4 cup sugar 2 cups flour (or 2/3 cup whole wheat and 11/3 cup all purpose) 2 tsp baking soda ½ tsp. salt frozen blueberries Beat together bananas, Miracle Whip and sugar. Sift dry ingredients, then stir in blueberries. Combine both mixtures, stirring only to moisten. Put in muffin pan and bake at 350 for 20-25 minutes. Makes 12 medium muffins.
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Mix dry ingredients. Add water to make a stiff dough and mix. If the dough is sticky, add a bit more flour. Knead just a couple of times. Roll dough into a ball. Put in lightly floured pan and using a fork,
Put bananas into mixing bowl and mix with mixers. Then add all the other ingredients. Pour into loaf pan. Bake at 325 for 1 hour.
True Grain Bread Bring your baking to life with
_____________
Scald milk; add butter, salt and sugar. Let mixture cool a bit. Set yeast according to directions. Add the rest of the ingredients and yeast. Let the bread rise. Put in pans and let rise again. Bake at 325 for at least 40 min. This makes 6 large loafs or 10 smaller loafs. Toast and butter—it is the best. Our Christmas tradition is eating toasted Yule Kage and an orange while we open our stockings on Christmas morning.
ORGANIC
RED FIFE
Heritage Wheat Prized for its exceptional flavour & aromas
True Grain Bread 10108 Main St, Summerland (250) 494-4244 truegrain.ca Please call for seasonal hours
_____________
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Summerland's 2015 Community Cookbook
Cakes and pies Apricot Upside Down Cake Cathy Hermiston
1/4 cup butter 1/2 cup brown sugar 1/2 tsp. cinnamon Melt butter in 9x9 pan, sprinkle with brown sugar and cinnamon. Arrange apricot halves, cut side down on top to cover pan. Cake: 1/2 cup butter, soft 1/2 cup granulated sugar 1 egg 1 1/2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk ( I sometimes find it needs more but batter will be thick) Cream butter and sugar until creamy, beat in egg. Mix dry ingredients together and add to creamed mixture alternately with milk, beating until smooth. Batter will be thick. Spread over apricots. Bake at 375 F for 30 mins. Let stand for 10 mins then turn out onto serving plate. Enjoy warm with ice cream, whipped cream or just plain. Good cold if there are any leftovers!
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Sheila deBoer Cake 3 cups flour 11/2 cups white sugar 1/2 cup brown sugar 3 tsp cinnamon 1 tsp. baking soda 3/4 tsp. nutmeg 1/2 tsp. salt 3/4 cup butter, melted 3/4 cup vegetable oil 3 eggs 3 tsp vanilla 4 cups apples, peeled and diced 1/2 cup pecans, toasted and chopped Caramel Sauce 1/4 cup butter 1 cup brown sugar 3/4 cup whipping cream
In a large mixing bowl combine flour, sugars, cinnamon, baking soda, nutmeg and salt. In a separate bowl mix together melted butter, oil, eggs and vanilla. Stir wet ingredients into dry ingredients until combined. Fold in apples and pecans. Grease and flour a bundt pan. Bake cake at 325 for 1 hour. Cool in pan for 15 minutes. Cool on rack. To make caramel sauce melt butter and sugar over medium heat about 5 minutes until sugar is melted and dissolved. Add cream stirring as you bring to a boil. Simmer until thickened, about 10 minutes. Slice cake and serve with warm caramel sauce and ice cream..
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Call us 250-494-5406 or pop into our office: 13226 N.Victoria Road www.summerlandreview.com
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Page 10
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Page 12
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• Nutrition • Herbal Medicine • Bowen Therapy • Homeopathy • Acupuncture • Lifestyle Counselling
Summerland's 2015 Community Cookbook
Pumpkin Harvest Cheesecake Lisa Scott
Base 3/4 cup chocolate wafer crumbs 1/3 cup finely chopped pecans 3 Tbsp. melted butter Filling 11/2 cups cooked pumpkin 3 eggs 1/2 cup firmly packed brown sugar 11/2 tsp. cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 3 packages (250 g each) cream cheese, softened 1 Tbsp. cornstarch Heat oven to 3500F. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Whisk together pumpkin, eggs, brown sugar, and spices. Beat cream cheese, sugar and cornstarch until very smooth. Blend in pumpkin mixture. Pour over crust. Bake 55-60 minutes or until centre is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. Makes 10-12 servings.
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Hummingbird Cake
Kay Norris 450 gm can of crushed pineapple 11/2 cups flour 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. ginger 1 cup firmly packed brown sugar 1/2 cup medium coconut 2 overripe bananas, mashed 2 eggs, lightly beaten 3/4 cup vegetable oil Icing 2 Tbsp. butter or margarine 1/3 block of cream cheese 1 tsp. vanilla 11/2 cups icing sugar, add gradually
Preheat oven to 375. Grease Bundt pan and dust with flour. Sift flour, baking soda and spices. Add brown sugar. Use wooden spoon to mix in eggs, oil, pineapple, bananas and coconut. Pour into prepared Bundt pan. Bake for 40 minutes. Let stand 5 minutes in pan, then remove. Cool and ice. Enjoy!
Bell, Jacoe & Company Box 520, 13211 N. Victoria Rd. 250-494-6621
Patrick Bell
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Summerland's 2015 Community Cookbook
Easy Peanut Butter Pie Chantelle Meriam
Crust 11/4 cup raw almonds 1/2 cup unsweetened shred coconut (You can use flax meal if you don’t like coconut) 3 Tbsp. coconut oil Filling One 15 ounce can full fat coconut milk (refrigerated overnight) 1 cup natural peanut butter (or another nut butter) 3 Tbsp. maple syrup 1/4 tsp. salt For the chocolate 1 cup vegan dark chocolate chips 1/3 cup almond milk (or other milk — I have used coconut milk) In a food processor, combine the crust ingredients well. Press the mixture into a greased pie plate and refrigerate about 30 minutes to firm up. In a small saucepan, heat the peanut butter, salt and maple syrup over medium heat and stir only until both are mixed well and the peanut butter has softened. Set aside to cool a minute or two. To make the filling, your can of coconut milk has to have been refrigerated overnight. Open the can and scoop out the solid white part into a mixing bowl. You can save the remaining liquid in ice cube trays to add to smoothies. Using the whipping attachment, whip the coconut into a cream. This should take a few minutes. Once you see the coconut take on a whipped cream look, gently fold in the peanut butter mixture with a spatula. Pour the filling into the pie pan and set in the fridge to chill while you make the chocolate topping. To make the chocolate, use a small saucepan on medium heat. Add the chocolate and almond milk to the saucepan and gently heat the mixture, stirring constantly, until everything is well mixed. Make sure there are no lumps. Pour the chocolate mixture on top of the pie and stick in the fridge to set. It could take a couple hours for the chocolate to completely set. Enjoy! (To give the recipe an extra boost, sprinkle a little coarse sea salt on top of the chocolate. Gives the pie a nice sweet and salty taste. The pie should last at least one week in the fridge.)
Peek-A-Boo Cherry Cake
Jo Freed 1/2 cup butter or margarine, softened 1 cup white sugar 2 eggs 2 cups all-purpose flour 1 Tbsp. baking powder 1/4 tsp. salt 1 tsp. vanilla 1/3 cup milk 1 can Cherry Fruit Filling 2 tbsp. sugar 1/4 cup sliced almonds Combine all ingredients except fruit filling, 2 Tbsp. sugar and almonds, in a large bowl. Blend, then beat for 3 minutes at medium speed. Spread ¾ of dough evenly in a greased 13 x 9 inch baking pan.
Spoon cherry fruit filling on top and spread gently to cover surface. Drop remaining dough by small spoonfuls over the cherry layer. Sprinkle the 2 tbsp. sugar and sliced almonds over the top. Bake at 350 F. for about 45 minutes or until golden brown. Makes 12 servings.
Protein Bars
Sheila deBoer 1/2 cup pecans, finely chopped 11/2 cups gluten free rolled oats 11/4 cups rice crisp cereal 1/4 cup pumpkin seeds 1/4 cup dried cranberries 1 tsp. cinnamon 1/4 tsp. salt 1/2 cup brown rice syrup or agave syrup 1/4 cup almond butter or peanut butter 1 tsp. vanilla extract
Preheat oven to 300. Spread pecans on a baking sheet and roast for 10 - 12 minutes. Set aside to cool. In a large bowl combine oats, rice crisps, pumpkin seeds, cranberries, cinnamon and salt. Stir in the cooled toasted pecans. In a saucepan stir together rice syrup and peanut butter over medium heat until it boils. Remove and add vanilla. Pour over oat mixture and stir with spatula. Transfer to a square pan lined with parchment paper. Spread evenly. Put in freezer for 10 minutes. Makes 12 bars. Keeps in refrigerator for 2 weeks. Recipe can be doubled.
Kucken
Sylvia Guernier 1 cup margarine 1 cup sugar 2 eggs 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 1 cup milk 1 tsp. salt fruit of your choice cinnamon and sugar Crumb mixture: 1/2 cup margarine 1 cup sugar 1 cup flour Mix first 8 ingredients together and put into a greased 15” x 17” pan. Top with apples, cherries, apricots or other fruit of your choice. Sprinkle with cinnamon and sugar. Top with crumb mixture. Place 15” x 17” pan in a larger pan to prevent burning, and bake for 1 hour at 350.
Summerland's 2015 Community Cookbook
Page 9
Recipe winner
Shannon Ferlizza, left, of Zias Stonehouse Restaurant and Rob Murphy, right, of the Summerland Review present Sheila deBoer with a $100 gift certificate from the restaurant. Her recipe, Chimichurra Burger, was the winning entry in this year's recipe contest. The recipe appears elsewhere in this cookbook.
Rhubarb Cake Cathy Hermiston
11/2 cups brown sugar 1 egg 1/2 cup butter 2 cups flour 1 tsp baking soda 1 cup buttermilk (or sour milk) 1 tsp vanilla 1/4 tsp salt 11/2 cups rhubarb chopped into small pieces Topping: 1/2 cup white sugar 1 tsp cinnamon mixed together then mix in 1 tbsp butter Heat oven to 350 F. Mix sugar, butter and egg until creamy, add vanilla. Stir dry ingredients together and add to creamed mixture alternately with buttermilk. Mix just until smooth. Put batter into a greased 9x9 inch pan (or 8x12), put chopped rhubarb on top and sprinkle with topping. Bake for 40 mins. Nana’s serving suggestions are “warm with ice cream or whipped cream or also good cold with a good piece of cheese and hot coffee."
Frosty Peach Dessert
Jean Ballantyne 2 cups All Purpose flour 1/3 cup Packed brown sugar
1/4 tsp. Cinnamon 1/2 cup melted butter 10 peaches 1 cup Sugar 2 Egg whites 2 Tbsp. Lemon juice 1 cup Whipping cream In a shallow pan, combine flour, brown sugar, cinnamon and melted butter, mixing well. Bake 350’F oven for 20 minutes, stirring 2-3 times to keep mixture crumbly. Let cool. Reserve 1 cup of the crumb mixture for topping. Spread remaining in the 9” spring-form pan or 9 x 13” baking pan and set aside. Peel and stone 5 peaches; slice thinly, place in large deep bowl and mash well. Add granulated sugar, egg whites and lemon juice; beat at medium speed until foamy, then at high speed until doubled in volume and mixture is thickened, about 10 minutes. Beat cream until it holds stiff peaks. Fold into peach mixture. Spread evenly over crumb mixture; sprinkle reserved crumbs on top. Cover and freeze for at least 6 hours. Transfer to refrigerator about 30 minutes before serving. To serve, peel and slice remaining peaches and arrange over each serving. Makes about 10-12 servings. Note: When beating the mixture, cover the bowl with a tea towel or you’ll be cleaning it off your walls for a couple of days!
Page 10
Summerland's 2015 Community Cookbook
Five-Ingredient Cake Batter Freezer Fudge Chantelle Meriam
Melt-in-your-mouth, no bake, cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened with maple syrup. 3/4 cup cashew butter (or other nut butter of choice) 3/4 cup coconut butter 2 Tbsp. pure maple syrup 1 tsp. vanilla extract 2 Tbsp. rainbow sprinkles Line a 8x4 or 9x5 inch loaf pan with parchment paper for easy fudge removal; set aside. Heat a medium saucepan over low heat; add in coconut butter, cashew butter, maple syrup and vanilla. Stir until ingredients are smooth and well combined. Remove from heat and stir in sprinkles. Pour into prepared pan, cover and freeze for 30 minutes or until fudge is set. Once ready to serve, simply thaw fudge out at room temperature for 5-10 minutes. Remove from pan and cut into 18 squares. Store in freezer safe container until ready to serve.
Peanut Butter / Chocolate Fudge Pat Lindsay
3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 6 oz pkg semi sweet chocolate chips 7 oz. jar marshmallow cream 1 tsp. vanilla 1/2 cup peanut butter Combine 11/2 cups sugar, 6 Tbsp. margarine and 1/3 cup milk in heavy saucepan; bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat stirring constantly. Remove from heat; stir in chocolate chips until melted. Add 1 cup (1/2 jar) of marshmallow cream and 1/2 tsp vanilla. Beat until well blended. Pour into pan. Repeat, substituting peanut butter for chocolate chips.
Main dishes Greek Chicken Marinade Nan Cogbill
1 cup greek yogurt 4 cloves garlic, minced juice from 1 lemon 1 tsp. oregano pepper fresh chopped parsley boneless, skinless chicken breasts Whisk together marinade ingredients and pour into large Ziploc bag. Add chicken breasts and refrigerate for several hours.
Remove chicken and grill or cook in frying pan. Discard marinade.
Chicken, Mushroom and Broccoli in Creamy Sauce
Sheri Harper 1 (12 ounce) package broccoli florets 1 Tbsp. extra virgin olive oil 1 cup chopped onion 2 (8 ounce) pkgs sliced mushrooms 3 Tbsp. all purpose flour 11/2 cups milk 12 ounces (about 3 cups) chopped skinless, boneless chicken breast 1/2 cup plain Greek yogurt 1/2 cup mayonnaise 1/2 tsp. freshly ground black pepper 1/4 tsp. salt 2 oz. (1/2 cup) grated cheddar cheese 1 oz. (1/4 cup) parmesan cheese In a medium pan, cook onions and chicken in olive oil over medium heat. When chicken is almost cooked, add mushrooms and broccoli. Cook until soft. In a separate bowl, mix yogurt, mayonnaise, milk, flour, parmesan cheese, cheddar cheese, salt and pepper. Add to chicken and vegetables; stir until sauce thickens. Serve alone or with rice or pasta. Oh so yummy.
Chimichurri Burger
Sheila deBoer 2 tbsp oil, divided 2 cups thinly sliced cabbage 1 carrot, coarsely grated 1 small red onion, sliced in 1/4 inch rings 1 tomato sliced in 1/4 inch slices 2 Tbsp. ketchup 2 Tbsp. mayonnaise 1 Tbsp. mustard 1 1/4 lb. ground beef chuck (not lean) 1 medium onion, finely chopped 1/2 large red bell pepper, diced 2 garlic cloves, minced 1/3 cup chopped cilantro 1 tsp. dried oregano 2 tsp. soy sauce 1 Tbsp. Worcestershire sauce salt and pepper 4 hamburger buns, toasted
Heat 1 Tbsp. oil in a skillet over medium heat. Cook cabbage, carrot and 1/4 tsp salt until vegetables are slightly wilted. Transfer to a bowl. Add remaining oil to skillet. Sear sliced onion in batches, then tomato about 2 minutes. Stir together ketchup, mustard and mayonnaise in a bowl. Set sauce aside. Mix together beef, chopped onion, pepper, garlic, cilantro, oregano, soy sauce, Worcestershire, salt and pepper, and form into 4 patties. Grill patties, toast buns. Top with sauce, cabbage mixture, slices of tomatoes and onions. A family favourite.
Summerland's 2015 Community Cookbook
Pizza Buns
Joanne Hoggan 1 large Spanish onion (cut fine) 1 cup butter 1 cup sliced mushrooms 1 cup grated cheddar cheese ½ cup mozzarella cheese (grated) ½ cup Mazola oil 1 cup tomato paste
Cook onion and butter slowly over low heat. Add mushrooms and cool. Grate all cheese and put into bowl. Add Mazola and tomato paste to make paste, salt and pepper. Add cooled onion and mushroom mixture. Put into fridge and use when needed. Spread mixture on ½ buns and put under broiler for 2 – 3 minutes.
Baked Salmon with Blueberry Sauce
Jese Wiens Delicious, nutritious food the whole family will love Salmon 1 large wild salmon fillet, skin on 2 tbsp coconut oil, melted Sea salt and fresh cracked pepper to taste Blueberry Sauce 1½ cups frozen blueberries (or fresh)
Page 11 ¼ cup aged balsamic vinegar Juice and zest of 1 lemon 1 tsp. fresh thyme, minced ½ cup coconut milk ½ cup water 1 tsp. pure vanilla extract ¼ cup coconut oil 1 Tbsp. arrowroot flour + 2 Tbsp. water (optional) (can sub. cornstarch or wheat flour) Sea salt and fresh-cracked pepper to taste Prepare salmon: Preheat oven to 400F. Line baking tray with foil or set outdoor grill to medium high and cover with foil. In a small bowl mix the coconut oil, salt, and pepper. Brush over salmon and let marinate. Make the sauce: In a small saucepan, place the blueberries, vinegar, lemon zest and juice, thyme, coconut milk, water, and vanilla. Bring to a boil and then reduce to a simmer. [Get the salmon started, see step 3] Continue to simmer for 25 to 30 minutes or until sauce reduces by half. Add in the coconut oil and cook 5 more minutes. If sauce is not thick enough, mix the arrowroot flour with 2 tbsp water and add to sauce. Bring back to a boil and cook 1 to 2 minutes. Season with salt and pepper if desired. While sauce is cooking, place the salmon fillet in the oven or on the grill and cook 20 to 30 minutes or until just cooked. Pour sauce over salmon and serve. Great over a bed of garlic sautéed spinach.
Summerland ’s Community Cookbook 2015 Extra copies available at the
13226 North Victoria Rd.
Page 12
Summerland's 2015 Community Cookbook
Sausage Combo
Cathy Hermiston 8 slices bacon cut in 1-in. pieces 1 pound sausages cut in thirds 2/3 cup diced celery 1 med. onion, chopped 1 small green pepper, chopped 1 tin beans 2 tsp worcestershire sauce 1 clove garlic 1/2 tsp. dry mustard 1 large tomato (can use 1/4 cup ketchup if no fresh tomatoes or canned tomatoes) Brown and cook sausages and bacon. In 1 tbsp of drippings cook onion,celery pepper and garlic. Combine remaining ingredients. Put in a covered casserole dish in 375 F oven for 25 - 30 mins, until heated through, remove cover, sprinkle with grated cheddar cheese and cook until melted.
Slow Cooker Maple Stout Pulled Pork
Kim Lawton 1 cup (250 ml) ketchup 1/2 cup (125 ml) vinegar 1/2 cup (125 ml) brown sugar 1/2 cup (125ml) of Cannery Brewing Maple Stout (or 1/4 cup water if you don’t want to use beer) 5 lbs. (2.5 kg) boneless pork shoulder or pork tenderloin which is a bit leaner Salt, pepper, chipotle, onion, garlic (to taste) (or Epicure has a Pulled Pork spice mix you can use also) Mix everything up, put in the slow cooker, spread all over the pork, turn to high and leave for 4 to 5 hours (depending on how much meat). Leave untouched until it’s done. Then use two forks to pull it apart. Take the shredded pork and put it in a large fry pan. Pour the extra sauce over the pork and cook on low heat for another 30 minutes, which then has the meat absorb more of the sauce.
Pizza Popover Cathy Hermiston
1 pound hamburger 1/2 cup chopped onion 1/2 cup chopped red or green pepper 1 clove garlic, minced 1/2 tsp. dried oregano dash hot pepper sauce 1 can sliced mushrooms or cooked fresh mushrooms 1 can (7 oz) tomato sauce 1 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese Batter 1/2 cup milk 1 tsp. vegetable oil 1 egg 1/2 cup flour 1/4 tsp. salt
In skillet over medium heat cook beef, onion, pepper, garlic, oregano and hot pepper sauce, stirring with spoon to break up meat until beef is browned. If using fresh mushrooms, add now and cook, if using canned, then add after meat is cooked. Drain fat and add canned mushrooms, if using, and tomato sauce. Simmer for 5 - 10 mins. Batter In small bowl beat together milk, oil, and egg for 1 min. Add flour and salt and beat for 2 mins longer. To assemble Heat oven to 400 F. Pour beef mixture into ungreased 9x9 pan, sprinkle on an even layer of cheese. Pour batter over cheese, covering cheese completely. Sprinkle with parmesan. Bake for 25 - 30 mins or until top is puffed and golden brown.
SaladS The Glory Bowl Salad Dressing
Sheila deBoer 1/2 cup nutritional yeast (bulk stores) 1/3 cup water 1/3 cup soya sauce 1/3 cup apple cider vinegar 2 cloves garlic, minced 11/2 cups vegetable oil 2 Tbsp. tahini paste
Combine nutritional yeast, water, soya sauce, apple cider vinegar, tahini and garlic in blender. Add oil in a steady stream. Use this dressing in bowls of rice, couscous, noodles, different varieties of vegetables, different kinds of nuts. Delicious on any kind of salad.
Kale, Broccoli, Blueberry Salad
Sheila deBoer Dressing 3/4 cup sugar 1/2 cup vinegar 1/2 tsp salt 1/2 tsp pepper 1/4 cup olive oil Salad 1 bunch kale, stems removed and leaves chopped 1 cup of steamed broccoli florets 1 cup shredded carrot 1/4 cup red onion, thinly sliced 2/3 cup blueberries 1/2 cup sweet dried cranberries 1/2 cup cashews 1/2 cup shelled, roasted sunflower seeds
Mix salad ingredients in a bowl. Add half the dressing and toss to coat. Cover with saran wrap and refrigerate 4 to 6 hours. Serve remaining dressing on the side.
Summerland's 2015 Community Cookbook
Taco Salad Pat Lindsay
1 lb. ground beef 1 15 oz.can red kidney beans, drained 1 small bunch green onions 1 head of lettuce 4 tomatoes 1/4 lb. grated cheddar cheese 8 oz. Thousand Island or French dressing 1 bag tortilla chips, roughly crushed 1 large avocado, diced Brown ground beef, drain, add kidney beans and cook for about 5 minutes. Allow to cool. Chop lettuce, onion and tomatoes, and toss with salad dressing. Mix in cooled beef and beans. Add crushed tortilla chips and cheese just before serving. Garnish with avocado.
Breakfasts Overnight Oats
Chantelle Meriam Overnight oats are similar to oatmeal except thicker, fluffier, and served cold.You make them by soaking raw rolled oats in liquid — usually milk or soy milk — overnight in the fridge. A basic recipe is one part raw rolled oats and one part cold milk. But the flavour add-ins are limitless: For example, before they go in the fridge for the night, you can add yogurt, some chia seeds, half of a sliced banana, and a pinch of salt and cinnamon. In the morning add your favourite nut butter, fruit, or nuts.You could easily make this vegan or gluten-
Page 13 free by using different kinds of soy milk or gluten-free oats. 1/2 cup milk (milk, soy, almond, coconut or other milk) 1/3 cup rolled oats 1/2 banana (mashed) 1/4 cup chopped pecans (or other nut of your choice) Sprinkle of cinnamon Mash banana in a bowl until blended together. Stir in oats, milk, chopped nuts and cinnamon. Add ingredients into a jar with an airtight lid. Put the jar in the fridge overnight to set. In the morning, eat as is or add other toppings, if desired. Drizzle with maple syrup.
Granola
Nan Cogbill 4 cups slow-cooking oats 11/2 cups slivered almonds 11/2 cups raw sunflower seeds 1 cup coconut 1/2 - 3/4 cup honey or maple syrup 1/4 - 1/2 cup oil 1 tsp. cinnamon craisins, raisins, or other dried fruit In a large bowl combine dry ingredients. In a small bowl mix sweetener and oil. Pour liquid over dry ingredients and mix until everything is well coated. Spread evenly on a large baking sheet covered with parchment paper. Bake at 300 degrees for 30 minutes. Stir and bake for another 15 - 20 minutes or until toasty light brown. Allow granola to cool completely and store in an airtight container.
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Summerland's 2015 Community Cookbook
Preserves Bombay Barbecue Sauce
Place jars in canner. Cover, return to boil, process 10 minutes at altitudes up to 1,000 feet. Remove jars. Cool 24 hours. Check jar seals. Store in a cool, dark place. Makes 7 half pints.
John Arendt
Plum Chutney
8 cups peeled, pitted and chopped peaches (about 14 peaches/ 4 lbs./1.8 kg.) 2 cups lightly packed brown sugar 1 cup granulated sugar 1 cup cider vinegar 1 cup finely chopped green pepper (1 medium) 3⁄4 cup finely chopped onion 2 cloves garlic, minced 1 Tbsp. grated ginger root 2 tsp. salt 2 tsp. hot pepper sauce 11⁄2 tsp. ground cumin.
John Arendt 4 quarts plums, pitted and chopped 3 cups brown sugar 1 cup raisins 1 cup dried cranberries 1 cup onions, chopped 2 tablespoons mustard seed 2 teaspoons dried ginger 1 teaspoon fresh ginger, grated 1 teaspoon salt 1 jalapeno, diced 3 cups vinegar
Puree peaches. Should yield 61⁄2 cups. Combine all ingredients in a large stainless steel or enamel saucepan. Bring mixture to a boil, reduce heat and boil gently, stirring occasionally, about 30 minutes. Ladle hot sauce into hot jars to within 1⁄4 inch of top rim (head space.) Remove air bubbles by sliding spatula between glass and food. Readjust head space to 1⁄4 inch. Wipe jar rim. Centre snap lid on jar, apply screw band until finger tight.
Combine all ingredients in a large saucepot. Bring to a boil; reduce heat. Simmer until thick. Stir frequently to prevent sticking. Ladle into hot jars, remove air bubbles leaving 1⁄4 inch headspace. Adjust lids and process 10 minutes in a boiling water canner. Yields six pints. This chutney can be used with chicken or pork
DAiLy LunCh & DinneR SpeCiALS The Summerland Legion is offering lunch and dinner specials as well as a regular menu. Children are welcome.
Open at 11am Tuesday to Saturday Meat Draw Saturday and Sunday 4 to 6 pm
Come join us today, because we are more than just beer! 14205 Rosedale Avenue, Summerland 250-494-9781
Summerland's 2015 Community Cookbook
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Tips for budget friendly school lunches (NC) Packing a lunch for you kids can be a delicate balance of creating something that tastes good, is healthy and nutritious and cost effective. But meeting all of these criteria doesn’t have to break the bank, follow these tips and tricks to create an easy-to-make, affordable and delicious school lunch for your kids:
Pack smart
Instead of putting each snack into different baggies, which can get expensive fast, group foods together in Tupperware’s for a bento-box style lunch.
Keep cool
Freezing your kids’ favourite juice or large water bottle is a smart way to keep your family’s lunch box cool without investing in an icepack. The best part is that by lunch time it’ll be thawed out and ready for drinking.
Get creative with leftovers
Making use of leftovers from last night can be a great way to
Avocado Hummus and Spiced Pita Chips
1 avocado 1 can chickpeas 2 teaspoons tahini 1 glove garlic 6 tablespoons olive oil 1 tablespoon lemon juice
minimize waste and keep lunches interesting. Try using leftover roasted chicken for a fun-Mexican style burrito or quesadilla.
Go techy
Check for savings on lunch box items by using Zweet, the new generation app for grocery cash back rewards. Rather than spending hours clipping coupons to take with you into the store, Zweet allows you to save on different products every week. This new app was designed to replace cumbersome grocery coupons with a user-friendly model where you merely snap a shot of your receipt, upload to Zweet’s mobile app and see savings accumulate in your account within 24 hours. Once you hit the $20 mark, you can request to have a cheque mailed. A sweet way to save! This fun, healthy and wallet-friendly lunch is perfect to make for your kids to stay on budget and keep them fueled for the whole day
1 large pita 1 teaspoon paprika Salt and pepper to taste In a blender, combine chickpeas, tahini, garlic, lemon juice, salt, pepper and avocado (pitted). Drizzle in olive oil until the mixture
comes together and is smooth and creamy. Brush pita with olive oil and sprinkle with paprika and salt and pepper. Bake for 20 minutes, or until crispy. Once cooled, slice into triangles. More ingredient inspiration and grocery saving opportunities are available at zweet. com.
A Recipe for QUALITY SELECTION & SAVINGS Mix quality products with great selection. Combine these with friendly service and you get the most for your money!
is proud to support our local Okanagan growers for guaranteed quality and freshness. 7519 Prairie Valley Rd., Chamber2014 of Commerce Located in Summerfair Plaza Retail Excellence OPEN 7 DAYS A WEEK
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Where the Locals Shop!
Enjoy These Recipes From Our Staff ~ Everything You Need Is In-Store! Banana Bread Kale Chips Veggie Salad
2/3 c margarine ¼ c white sugar 2 eggs 4 tbsp sour milk (Add tsp vinegar to milk to sour) 2 cups flour 1 tsp baking soda 1 tsp vanilla 1 cup mashed bananas
1 bunch Kale ½ tbsp. Light vegetable oil
Cream margarine and sugar together adding one egg at a time. Add bananas and vanilla Mix dry ingredients together into sugar mixture and alternate dry with sour milk ending with sour milk. Bake at 350º for 1 hour.
Candice
Garden Greek Appetizer 1 pkg cream cheese softened 1 pkg feta crumbled ¼ c plain yogurt 1 garlic clove minced ¼ tsp black pepper 2 tomatoes seeded and diced 1 medium long English cucumber diced 3 green onions chopped 3 black olives Mini pitas, mini bagels crackers or breads
Rinse Kale and dry it Break into bite size pieces into a large bowl Toss lightly with vegetable oil 1-2 tbsp oil Place on cookie sheet and bake in preheated 400 degree oven Until crispy check regularily tossing if necessary.
Dayna
Parmesan Chicken 4 boneless chicken breasts 1 package fresh grated parmesan ¼ cup mayo Oregano, salt & pepper Bread crumbs
Coat chicken breast in mayo Sprinkle parmesan cheese on top and top with breadcrumbs Add oregano and s & p
1 long English cucumber 1 large red tomatoes or cherry tomatoes Red onion 1-2 cloves Fresh Garlic 1/4 cup (approx.) mayo or Miracle Whip Dash of salt and pepper Cut cucumber and tomatoes into cubes and add onions Crush fresh garlic Add mayo to just coat vegetables Let stand in fridge for 1 hour before eating Add salt and pepper before seasoning
Mel
Bake at 350 for 45 min
Leanne
Asparagus Appetizer
Beat cream cheese, feta, yogurt, garlic and pepper in small bowl on medium until blended. Spread cheese mixture onto a 10” pie plate. Chill until firm. Top with tomatoes, cucumber, green onions and black olives. Serve with pitas, crackers, mini bagels or breads
10 sticks asparagus 10 pieces hot or genoa salami 1 brick cream cheese
Spread cream cheese on salami Roll asparagus in salami Preheat oven to 350 degrees for 15 minutes
Tesha
Lana
Nester’s Market Staff would like to thank their loyal customers
(250) 494-8338
www.nestersmarket.com
13604 Victoria Road In the Sungate Plaza nesters@nestersmarket.com