Catherine Bussiere: Mexican inspired breakfast

I had the delight to hang out at a CSA drop off this week in Amherst
turns out it’s my nephew and family who do all the hard work
they offer fresh organic vegetables
it was plain beautiful to see customers drop by with bags
excited with the weekly produce
asking how’s Oliver (the red headed little one)
as Oliver was happily busy filling and handing bags of cherry tomatoes

this morning I was wondering two thing:
what to eat
what the blog recipe should be

why not combine?

here is a Mexican inspired breakfast
it involves lot’s of what was offered at the CSA this week
swiss chard, tomatoes, onions, corn
I had fresh coriander seeds kicking around
and a cute little hot pepper in the green house
so I added them to my recipe
as always recipes are to inspire
use what you have

Mexican inspired breakfast

you may use

1 fresh onion
1 corn
2 medium size tomatoes (more if they are invading your counter)
a small bunch of swiss chard (or kale or beet greens…)
1 small hot pepper (if you like it hot)
4 eggs
2 tsp fresh coriander seed (or 1 Tbs fresh coriander leaves chopped)
salt and pepper
olive oil
2 tortillas

Chop, then sauté the onion in a pan with some olive oil. Caramelize at medium heat. Add corn off the cob. You may add the chopped hot pepper if you wish. Add tomatoes and chard. Cover the pan and simmer until tender. Season with salt and spices. Crack eggs and cover to poach. While they poach; heat a couple tortillas in a pan.

as soon as the eggs are done place eggs & veggies in a tortilla
eat up
it may be messy if the eggs are runny
but it’s so tasty
add sour cream, cheese, whatever you want

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Catherine Bussiere: Carrot Potage

I have been posting a weekly recipe on the Cumberland Food Action Network website this summer
here is one I posted this week
I love this soup

Carrot Potage

1 tablespoon each olive oil and butter
1 large onion, or two leeks minced
6 large carrots, chopped
1 good size potato, cubed
salt, pepper, nutmeg
2 cups of broth of your choice
a touch of cream or lots
one more spoon of butter

add 1 inch of grated ginger if you want to add a little kick to that soup

Heat oil and butter in a good size pot over medium high heat. Throw in the onion and reduce. Add carrot and let them caramelize a little. Add potato, salt, pepper and a pinch of nutmeg (you may add ginger now if you wish). Pour in enough milk to cover the veggies. Bring to a boil then simmer until well done.

Blend and add the broth. Return to medium heat. Taste; make adjustment. Depending on thickness add a little milk or cream. You may also want to add a final dab of butter.

ps. if you are lactose intolerant just use a good broth and skip the milk and cream. Or better yet, try some coconut milk and do add ginger, I bet it would be delicious.






Maritime Mary : Shortbreads

Whipped shortbread cookies are a tradition in our home at Christmas time. Many years ago, a colleague at work shared her recipe with me and I’ve made them every year since then. I make them tiny and they’re so light, they just melt in your mouth.

For many years, my daughter and her friend would do all the decorating of the cookies. They would giggle and fuss over every one,making each one perfect. Those are wonderful Christmas memories.

This year I have a fancy new mixer which made the 10 minutes of beating painless. If you have just a bit of time, do give this recipe a try.

Whipped Shortbread

Beat one cup of room temperature butter (not melted butter, I learned that the hard way) for 4 to 5 minutes until very light coloured.
Add 1 1/2 cups flour and 1/2 cup of icing sugar.
Continue to beat for another 6 minutes.
Using a small spoon or cookie press, drop small amounts in a baking sheet.
Bake for 10 – 12 minutes or till the bottoms are a very light brown.
For the icing I used butter, icing sugar and juice from the maraschino cherry jar.
Makes approximately 40 small, delicious cookies.



beef stew for a cold winter night

beef stew

Beef Stew

Pan fry 1 clove garlic, 1 large onion, 2 1lbs sirloin steak until meat is seared and browned.

Add 6 cups water, handful of fresh chopped herbs, and a bay leaf. I used rosemary, time and oregano, salt and ground pepper. Simmer for 1 hour or more on low heat. Meat will become tender.

Chop two small turnips coarsely, 1 small parsnip small, and four carrots large. Put in pot, cover and simmer till tiring is almost tender. Add four potatoes chopped large. Cook until potatoes are tender.

Bring mix to a boil. Mix 3 tbsp corn starch with 1/2 cup water. Pour slowly into stew, bit by bit, stirring stew, until the gravy thickens. Serve with crusty bread, rolls, or biscuits.

The Stew is Cooked

So the stew will form a nice gravy. This is a winter meal, one we had at least once a week growing up. Simple, economical,nutritious, and easy to make. It warms the kitchen on a cold evening. You can fancy it up adding red wine, a few peas at the end, vary the herbs. Recipes are just like a rug hooking pattern. They expect to be altered.

As a child my mother would serve me bread and gravy. A thick slice of home made bread covered in gravy. Still sounds good to me.