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Recipe Table of Contents
1) Fish or Seafood Stew
2) Gorton
3) Pizza/English Muffin Dough
4) Our Traditional Quiche
5) Slow Simmered Pork
6) Harvest Time Waffles
7) Easy Fish Chowder
8) Mockaroni - n -Cheese
9) Mama D's Green Bean Casserole
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1) Fish or Seafood 'Stew'
Ingredients
Approximately 1½ pounds mild white fish.
( I prefer Cod, Haddock or Halibut)
1 pound pre cooked large shrimp
2 large or 3 medium tomatoes
8 oz. mild cheese. I prefer Muenster.
8 oz. sliced mushrooms
3 to 4 cloves of fresh garlic. Minced.
Approximately 3 small zucchini or summer squash. 8” to 10”.
Instructions
I use a large deep stainless steel pan for this but any medium to large stainless steel covered pot will work.
Cut squash into thin slices or small chunks and add to pan with the minced garlic, sliced mushrooms and a little olive oil. Cover and simmer on a medium heat. Stir frequently and simmer until squash breaks down and falls apart. Approximately 15 minutes. Always simmer with the pot covered to retain the liquid from the vegetables.
Add sliced tomatoes, cover and stir frequently until tomatoes break down. Approximately 10 minutes.
Spread fish filets on top of mixture, cover and simmer until fish starts to break down and falls apart. Stir fish into the mixture until nicely blended.
Spread cheese over the mix, cover and simmer until cheese softens Approximately 5 minutes and then stir in until nicely blended. I prefer Munster cheese because it is very mild and blends well. (The cheese adds a nice creamy texture to the stew. I add cheese more for texture than flavor so I never use cheddar or a stringy cheese like provolone)
Add shrimp and simmer approx 10 minutes.
Serve with hot fresh bread or rolls and salt and pepper to taste.
downloadable recipe document
2) Gorton (French-Canadian style pork spread)
Nothing brings me back to my childhood quicker than the taste of Gorton
.
Gorton is a sandwich spread made from ground pork and spices. There are many variations to this recipe. The French-Canadian version, often called “Creaton” is often made with milk, but my mother always used water so this is the recipe that I follow.
Gorton is served cold so that it retains the consistency of a spread. It makes a great sandwich but can also be served on crackers or toast.
I often make large batches and freeze it in one pound containers.
Gorton
Ingredients
1 pound of ground pork
½ medium to large onion - finely chopped
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ground clove
¾ teaspoon black pepper
1 teaspoon salt
Instructions
Lightly brown the pork and onion in a small saucepan. Do not drain the fat. Without an adequate fat content your Gorton will be crumbly and not spread correctly.
Once the pork and onion have lightly browned, pour in the water, just enough to barely cover the meat mixture.
Stir in the spices.
Allow mixture to simmer until most of the water has evaporated. Stir often while mashing it down occasionally with a potato masher.
After you Gorton has reached the desired consistency, with most of the water simmered off, allow mixture to cool. Transfer to covered bowl and refrigerate.
Gorton is delicious when served cold on homemade bread or English muffins.
3) English Muffin or Pizza Dough Recipe
This simple dough recipe works equally well for making English muffins or pizza. This batch will make 2 -16” pizzas or approx 16 muffins. I often split it and make one pizza and a batch of muffins.
Ingredients
2 teaspoons of dry active yeast
1 teaspoon of sugar
½ luke warm water
5 cups of all purpose flour or flour of choice
1 tablespoon melted butter or olive oil
2 teaspoons salt
1¼ cup luke warm milk
Instructions
In a small bowl or measuring cup, mix 2 teaspoons of dry active yeast, 1 teaspoon of sugar and a half cup of luke warm water. Gently stir mixture and set aside in a warm place until mixture develops an inch or so of froth above the liquid. This usually takes approx 20 minutes.
In a large mixing bowl, add 5 cups of all purpose flour or flour of choice.
Make a depression in the flour and add one tablespoon melted butter or olive oil and 2 teaspoons salt.
Stir in the frothy yeast mixture plus 1 1/4 cup luke warm milk.
Stir until nicely blended. The mixture will become a very sticky dough at this point.
Sprinkle flour onto a clean flat surface and knead dough for approx 7 to 10 minutes or until dough feels smooth and even and has an elastic consistency.
Round the dough up into a ball, place in an oiled bowl, cover and allow it to sit in a warm place until it doubles in size.
Once the dough has doubled in size, place it on a floured surface and split in half. Round the two halves and place them in covered, oiled bowls to double in size in the same manner as the first rise.
When the dough has doubled in size a second time:
For English muffins: Roll out dough on floured surface to approx 1/2” thick. Use a pastry cutter or large drinking glass to cut out approx 3” dia rounds.
Sprinkle cornmeal onto a cookie sheet, place your muffin rounds onto the cornmeal and sprinkle a little cornmeal over the top as well. Cover cookie sheet and let muffin rounds rise for approx 45 minutes.
Once the muffins have risen, grease a large frying pan and cook them on the stovetop at a medium, medium low heat, flipping occasionally until golden brown on each side.
For Pizza: Simply hand stretch or roll out dough to your
desired thickness, place on pizza pan and cover with
sauce and toppings of your choice. Sprinkling a little
cornmeal on the pan before adding dough makes an
interesting crust.Cook pizza at a high heat of at least
450 degrees for best results.
downloadable recipe document
4) Our Traditional Quiche
Makes a great breakfast lunch or dinner! Not for the calories conscious but oh soooooooo good! One of our favorite dishes!
Ingredients
1 pie shell (pre-made or homemade - your choice)
3 eggs
3/4 cup Half n Half
6 oz shredded cheddar cheese
approx. 1&3/4 cup spinach
approx. 1&3/4 cup broccoli florets
6 slices cooked bacon - crumbled
1/3 cup chopped onion
Instructions
Have spinach and broccoli pre-cooked by your preferred method (we like to steam it) with excess water removed.
In an ample sized bowl, whisk eggs well; then add the Half n Half and whisk a bit more, thoroughly blending.
Add the last 5 ingredients to the pie shell - layering them in or you can mix them in a bowl first and transfer to the pie shell. Next, pour in the egg mixture being sure to work the liquid mixture all through (a fork works well for this).
Bake at approx. 350 degrees until set and golden brown. Let sit for 10 minutes or so before serving. Enjoy!
Low carb tip - simply omit the pie shell and bake your quiche in a casserole dish!
downloadable recipe document
5) Slow Simmered Pork - sooo easy
Ingredients
1-2 pounds pork, bone-in is fine. Other meats can be substiuted.
3-4 gloves garlic (depending on size) - crushed
28 oz canned tomatoes (if home canned a quart is fine)
1/4 cup soy sauce
1&1/2 - 1&3/4 cup chopped green bell pepper
Instructions
(You can make this all in one pot or you can brown the meat in a skillet then transfer to stew pot or crock pot)
Brown meat in small amount of oil (olive or refined coconut works well) - leaving bones intact if you have them - they add flavor.
Add rest of ingredinets, mix well and simmer on a very slow setting for several hours - or simmer in crock pot all day. Great dish for the top of the woodstove during winter months.
Serve with rice, noodles or mashed potatoes.
Optional - add a cup of pineapple for a more 'oriental' flavor
downloadable recipe document
6) Harvest Time Waffles
2 variations which greatly increase the nutritional content!
Start with your favorite waffle mix ; we like Krusteaze or use your
favorite recipe.
Pumpkin Spice & Oatmeal
Ingredients
2 eggs
1/2 cup pumpkin
1/4 teaspoon ea. ground cinnamon & nutmeg
1/8 ground clove
(feel free to use any additional spices you might like, in 1/8 - 1/4 teaspoon increments)
3/4 cup quick oats
1 &1/2 cups waffle mix
1 tablespoon melted butter or oil - optional
water or milk enough to make a standard pancake/waffle batter consistency
Apple Cinnamon & Oatmeal
Ingredients
2 eggs
I medium apple, chopped, diced or grated (peeled or not)
1/2 teaspoon ground cinnamon
(feel free to use any additional spices you might like, in 1/8 - 1/4 teaspoon increments)
3/4 cup quick oats
1 &1/2 cups waffle mix
1 tablespoon melted butter or oil - optional
water or milk enough to make a standard pancake/waffel batter consistency
add a handful or chopped dates or raisins if you like
Instructions
Beat eggs well then whisk together remaining ingredients; adding the liquid slowly - you may not need all the mix/recipe calls for due to the pumpkin/apple and egg. If your own recipe already calls for eggs, you can probably omit them.
Have waffle iron ready - add sufficient batter and 'bake' until done. Enjoy!
downloadable recipe document
7) Easy Fish Chowder
Ingredients
32 oz Chicken broth
2-3 Tbl. Butter
2 stalks celery - diced/chopped
1 small - med. Onion - diced/chopped
3-4 medium potatoes cut into small to medium chunks
Approx 4 oz Munster cheese
1-2 lbs. mild white fish
1 cup Half n Half
Optional—6-8 crispy strips of bacon, crumbled
Instructions
*Sauté celery & onion in butter until just tender
Have broth warming in suitable sized pot
When celery & onion are ready, transfer to the soup pot along with potatoes.
Simmer until potatoes are tender. Add cheese at this point - stir a bit to disperse the cheese—then add your fish (You can pre-chop fish if you like but it will break apart on its own)
Let simmer long enough to cook fish thoroughly. Add in your Half-n-Half during the last few minutes. Garnish bowls with crumbled bacon if desired.
* If using a bacon garnish, you can opt to sauté celery & onion in the bacon instead of butter.
8) Mockaroni - n - Cheese
one of our favorite low carb dishes!
Ingredients
Approx 2lbs cauliflower - chopped into 1 - 1.5 inch chunks or
as desired
4 oz cream cheese - cubed
6 oz Munster cheese
8oz cheddar cheese
2-3 TBL butter
1-2 eggs
1-1.5 cups Half n Half
Sm - med onion chopped
Instructions
Steam or otherwise par cook cauliflower to al dente
Grate hard cheeses & blend together
Sauté onion & any tiny bits of cauli in butter, until translucent - add in cream cheese and just allow to melt while whisking, then whisk in 1 cup 1/2 n 1/2 and allow to warm only enough to smooth out the mixture & remove from heat. Whisk in 1 or 2 eggs.
When cauli is ready, carefully transfer about half of it to your baking dish - add approx half of your cheese blend & half of your cheese ‘sauce’ - make the 2nd layer doing the same. You can drizzle in another 1/2 cup or so of 1/2 n 1/2 if you feel you need it. Bake for 45-60 minutes or until golden & bubbly, at approx 350 degrees.
Option: you can sprinkle buttered bread crumbs (beware the extra carbs) or almond meal over the top if you wish
downloadable document
9) Mama D's Green Bean Casserole
Ingredients
1.5-2 lbs green beans
1 can cream of mushroom soup
1 can milk or Half n Half
6-8 ounces shredded cheddar cheese
1 small can mushroom pieces - drained
1 small-medium onion, chopped
3/4 - 1 stick butter
1/2 cup or so, Panko or bread crumbs
Instructions
Melt 1/2 stick of butter in small skillet or sauce pan and add chopped onion - allow onions to caramelize slowly - LOW HEAT stir frequently
If using fresh or frozen beans, par cook them
In an appropriate sized casserole dish, mix cheese with soup and milk or Half n Half (or you can use a mixing bowl and transfer to a casserole dish afterwards) . Once onions reach their caramel stage, mix them in along with the beans and mushroom.
In same pan you used for onions, melt the remaining butter and mix well with Panko/bread crumbs. Sprinkle this over the top of your casserole. Bake approx. 45 minutes - 1 hr at 325-350 degrees.
If you don't like mushrooms simply omit them and use cream of chicken soup if you prefer.
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