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Garden Vegetable Empanada

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Garden Vegetable Empanada

The sweet potato dough can be made a couple of days ahead of time. I chose to make two large pies,  but you could roll the dough into small rounds and stuff them individually. Fill them and then freeze them and bake them as you need them. To freeze, place them on a parchment-covered baking sheet and flash freeze then place in a tub or Ziploc bag. Alternately you can make the filling and stuff it into a puff pastry crust.

You can also make this with leftover garden vegetable soup, but you will have to cook away more of the water and add meat.  If the soup is too watery it will make the pastry mushy.

Course: Main Course
Ingredients
Dough
  • 1 lb Sweet Potato You need 1 1/2 cups of cooked sweet potatoes
  • 1 cup all-purpose flour Substitute gluten-free flour
  • 1/2 cup whole wheat flour Substitute coconut flour
  • 1/2 cup cornmeal
  • 1/4 tsp salt
  • 2 tbsp olive oil
Filling
  • 1 pkg Snowdon House Garden Vegetable Barley Soup Mix
  • 6 cups water
  • 1/2 lb ground round Substitute Vegan Ground Meat
Instructions
Dough
  1. Preheat oven to 350°. Prick the sweet potato and place on a baking mat or parchment paper. Takes approximately 1 hour to bake. Let cool, peel and mash the potato well.

  2. Place both flours in a bowl with the cornmeal and the salt. In a mix-master beat the 1 ½ cups of sweet potato with the coconut oil till smooth. Gradually add the dry mixture until a smooth dough forms.

  3. Place the dough in wrap and place in the fridge for an hour.
Filling
  1. Mix the garden vegetable soup mix with water and cook for 45 minutes until moist but not wet. 

  2. In a separate pan cook your ground beef drain any fat away and add to soup mix. 

  3. Let cool

Empanada
  1. Divide your dough in half. This is a sticky dough and you will have to add flour as you roll it. ( I rolled mine on a piece of floured parchment paper, and then flipped it onto a silicone baking sheet and stuffed the dough on it.) It made the transferring process so much easier. 

  2. Flour a surface area and roll the dough to make a circle (approximate 8-10 inch). 

  3. Place half the filling mixture in the centre of the dough.

  4. Wrap the dough around the filling, sealing the edges with water. 

  5. Bake for 35-40 minutes at 350° until the bottom of the dough is light brown and the top is firm to touch.

Products used in this recipe:

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Mild Curry Nasi Goreng

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Mild Curry Nasi Goreng
Course: Main Course
Ingredients
  • 1 pkg Snowdon House Mild Curry Soup Mix
  • 5 cups water
  • 3-4 chicken thighs all fat removed and cut into strips
  • 1 tablespoon olive oil plus 2 tablespoons separated
  • 3 pieces celery chopped very small for crunch
  • 1/2 cup frozen or freeze dried peas
  • 2 eggs
  • 4 green onions, chopped for garnish
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Place Snowdon House Mild Curry soup Mix in a pot and add 5 cups water. Cook on medium heat till most of the water has been cooked off, about 35 minutes.

  2. Place 2 tablespoons olive oil, cooked rice mix, celery, chicken in a fry pan on medium heat and start to fry. As rice starts to brown and steam add 2 eggs. Whisk them very quickly in the rice so you have ribbons of egg running through the rice.

  3. Cook until the egg is done (about a minute). Place on a platter and garnish with green onions and toasted sesame seeds.

Products used in this recipe:

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Baked Squash with Mulligatawny

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Baked Squash with Mulligatawny
Ingredients
  • 2 medium-sized butternut squash (cut squash into 1.5 inch slices)
  • 1 small acorn squash (cut the lid off)
  • 1 pkg Snowdon House Mulligatawny Soup Mix
  • 6 cups water
  • ½ cup soaked cashews
  • 1 tablespoon almond butter
  • ¼ cup hemp seeds for garnish
  • Pinch paprika (for dusting)
  • Pinch turmeric (for dusting)
Instructions
  1. Preheat the oven to 350°

  2. Place sliced squash face down on the parchment sheet. Bake 35-40 minutes till done. Remove from the oven. Let cool a bit and remove seeds.

  3. In a saucepan place 6 cups of water and add the mulligatawny soup. Cook for 35-45 minutes until most of the water has been absorbed. Make sure the peas are fully cooked. Add the cashews and almond butter.

  4. Place on a platter for serving.  Fill each slice of squash with Mulligatawny and garnish with hemp seeds. Dust with paprika and turmeric.

Products used in this recipe:

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Mushroom & Cauliflower Pasta

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Reginette Pasta with Cauliflower & Mushroom Sauce
Ingredients
  • 1 bag La Triestina Reginette Pasta Noodles
Sauce
  • 1/2 head cauliflower, broken and cut into pieces
  • ½ cup coconut milk
  • 3 cloves garlic
  • 1/8 tsp salt
  • 1 tablespoon olive oil
  • 2/3 cup cashews
  • 4 tablespoons Snowdon House Lemon Verbena Ginger Vinegar
  • Pinch chilli peppers
Topping
  • 1 tablespoon olive oil
  • 250 g sliced mushrooms
  • 2 cloves garlic
  • Salt and pepper to taste
Instructions
  1. Sautee mushrooms garlic in a frying pan with salt and pepper. Cook till done.

  2. In a saucepan, boil the cauliflower for 3-4 minutes. Drain and place in blender. 

  3. Add coconut milk, garlic, salt, olive oil, cashews, Snowdon House Lemon Verbena Ginger Vinegar and chilli peppers. Blend till smooth.  If the mixture is too thick, add a little more vinegar. 

  4. Gently warm on the stove till pasta is cooked. 

  5. Bring pasta water to a boil. Add the pasta and cook for 3 minutes. Drain and do not rinse.

  6. Arrange cooked pasta on a platter, cover with sauce and top with garlic and mushrooms.

Products used in this recipe:

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Spaghetti Squash Pizza

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Spaghetti Squash Pizza Crust with Roasted Vegetables
What a delightful paring of vegetables that reduces carbs and a tantalises the tastebuds. You can make this vegan by substituting the eggs for either a flax seed egg or a chia egg and the mozza for a vegan cheese. Another alternative is to make it into small individual pizza and everyone can top there own pizza. While the spaghetti squash is baking you can prepare the vegetables. Both of these preparations acan we done a day ahead and then baked on the day you wish to serve it.
Ingredients
The crust
  • 1 Medium spaghetti squash
  • 2 large eggs
  • ½ cup shredded mozzarella cheese or vegan mozza
  • ½ tsp garlic salt
  • Cooking spray
The topping
  • ½ red pepper, sliced
  • ½ yellow pepper, sliced
  • ½ cup onions, sliced thin on mandolin
  • 2 cloves garlic
  • ½ cup grated carrot
  • 7 mushrooms
  • ½ pkg enoki mushroom chopped (Remove the bottom inch of the mushroom and don’t use.)
  • ½ cup Snowdon House Infused Vinegar*
  • 1 tbsp olive oil
Instructions
Spaghetti Squash
  1. Place the squash on a parchment paper-lined baking sheet. Puncture the squash so the hot air can be released when cooking. This takes about an hour and can be done a day ahead. 

  2. Once the squash is cooked, scoop out the flesh and place in the centre of a tea towel.  You must wring out the excess moisture. I used 3 towels to insure the squash was as dry as it could be. This will ensure a better texture for the crust.

Crust
  1. Preheat oven to 400°
  2. Beat the eggs, cheese and garlic together.  Stir in the squash until combined. Line a baking sheet with either a silicone sheet or parchment paper. Press the squash mixture into a 10-inch circle as even as possible and bake until golden (about 20 minutes).

Roasted Vegetables
  1. Set the oven to 350°

  2. Place sliced and chopped vegetables on a baking tray lined with a piece of parchment or a silicone sheet and top with vinegar, salt and pepper and 1 tablespoon oil. Toss the vegetables and bake till done (about 10-15 minutes). 

Pizza
  1. Reset your oven temperature to 400°.

  2. Once crust and vegetables are cooked you are ready to assemble your pizza. Top crust with vegetables and add with your choice of cheese. Bake an additional 10 minutes until done

Recipe Notes

*May I suggest any one of the following infused vinegar flavours: Peppered Nasturtium for a fiery finish, Douglas Fir for a subtle citrus taste, or the Lemon Verbena for an intense lemony tang. All will impart a different flavour into the vegetables.

Products used in this recipe:

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Split Pea & Ham Shepherd’s Pie

 

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Split Pea & Ham Shepherd's Pie
Ingredients
  • 1 pkg Snowdon House Split Pea Soup mix
  • 8 cups water
  • 1 small cooked ham steak cut into cubes (bone removed)
  • 8-10 yukon gold potatoes
  • 1 /2 cup sour cream
  • ½ cup mozzarella cheese
  • ¼ cup parmesan cheese for topping
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350°

  2. Cook potatoes in water, until done. I leave the peel on and mash. 

  3. Add the sour cream, salt and pepper, and mozzarella cheese to the mashed potatoes and stir till mixed.

  4. Place 8 cups of water in a saucepan and add Snowdon House Split Pea soup mix. Stir and cook on medium heat for 1 hour until most of the liquid is absorbed. 

  5. Add the cubed ham steak at the 25-minute mark.

  6. Place the soup and ham mixture in the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with parmesan cheese.

  7. Bake until the cheese is melted and potatoes start to turn brown

Products used in this recipe:

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Cooking Explorations is Back!

September Cooking Exploration

Tantalize your taste buds and enjoy a great time with your friends!

Due to popular demand, we are bringing back Cooking Explorations. Come join Laura at the farmhouse for an entertaining afternoon or evening of culinary fun. Classes will be offered on Tuesdays at 1 pm or 6 pm and will last about an hour and a half.

Laura will be cooking delicious dishes using Snowdon House’s gourmet products in unexpected and creative ways. As well as learning how easy it is to whip up mouth-watering meals using Snowdon House products, you will be sampling and tasting throughout the class.

If you would like to book a private session for your group, we would be pleased to accommodate you. Just remember to make your booking well in advance of your chosen date.
Minimum 6 people; maximum 10 people
$35.00 (plus GST) per session
To register, email info@snowdonhouse.ca or call 250-658-3419

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Snowdon House Feast of Fields Recipes

Thank you for visiting our farm for Feast of Fields. We hope that you enjoyed the event as much as we enjoyed hosting it. We had many requests for the recipes that we used, so here they are:

Quinoa Crackers with Douglas Fir Topping

Crackers

  • 3 cups cooked quinoa
  • 1 egg
  1. Combine quinoa with the egg until well mixed.
  2.  Spoon 1 tbs of mix into 3-inch muffin tins and cook for 20 minutes
  3. Lower the oven temperature to 200°F.
  4. Remove the quinoa bites from the muffin pan. Place on lined cookie sheet. Bake for 15 minutes.
  5. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
  6. Cool and store in zip lock bag to retain crispness.

Topping

  • 1 pkg Snowdon House Douglas Fir & Tomato Seasoning
  • 250 ml cream cheese
  • 250 ml goat cheese
  • Snowdon House Fir & Fire Brie Topper
  1. Cream the goat cheese and cream cheese with the Douglas Fir Seasoning Blend. Make sure this is well mixed.
  2. Place in fridge 4-6 hours for best flavour.

Assembly

  1. Top each cracker with the spread and add a heaped 1/4 teaspoon of Snowdon House Fir & Fire Brie Topper for a tasty snack.
 

Brie Bites with Lemon Verbena Brie Topper

  • won ton wrappers
  • brie cheese
  • Snowdon House Lemon Verbena Brie Topper
  • Canola oil for deep fryer or deep saucepan
  • water for sealing the wonton wrappers
  1. Cut the brie into 1/2 inch squares.
  2. Place a heaping 1/4 tsp of Lemon Verbena Brie Topper in the centre of each won ton wrapper.
  3. Put a brie square on top of the jelly.
  4. Dip your index finger into water and trace it on the outer edges of the wonton wrapper.
  5. Bring one corner at a time to the middle and repeat until it looks like a package.
  6. Place the brie bites in a container layered with parchment paper. Cover and freeze for a minimum of 6 hours. Overnight is best.
  7.  Heat oil to 375 °F
  8. Remove the brie bites from the freezer.
  9. Cook the frozen bites until golden brown.

Serve hot with Snowdon House Lemon Verbena Brie Topper

Products used in this recipe:

The recipe for Golden Beets with Mushrooms and Lavender will follow.