I don't know how many people really do home canning, but I have to post this recipe, because it is SO GOOD.

3 quarts finely chopped, peeled, cored apples (about 6 pounds)
6 cups sugar (I used sweet apples, so I cut this in half)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup pure maple syrup (do NOT use flavored pancake syrup!)

Combine all ingredients in a large saucepan. Bring slowly to a boil, then cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 8 half-pint jars.

And if you've never done canning and want to learn, check out http://www.homecanning.com/ - it's not nearly as difficult or involved as you'd think, and you can make some seriously delicious stuff that you'd never find in a store.

This is really so much better than it sounds! I substituted yellow split peas for the lentils, and used a buttercup squash instead of butternut, and it was delicious.

2 tsp coarse salt
2 tbsp curry powder
12 oz red lentils
2 tbsp unsalted butter
1 onion, cut into 1/2" dice
4 cloves garlic, minced
1 tbsp freshly grated ginger
1 butternut squash (about 1 1/2lbs), peeled, seeded, cut into 1/2" pieces
2 14.5-oz cans low-sodium chicken stock (can use veggie broth instead)
2 cups water

Combine salt and curry powder, set aside. Rinse lentils, set aside.

Heat butter in a large saucepan over medium heat. Add curry mixture, stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash, cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10-15 minutes. Serve hot. Serves 6-8.

- from Martha Stewart Living, October 2001

I just made this for dinner tonight, oh my god, holy delicious. Inspired from a recipe from FoodTV.

5 chicken breasts with bone and skin
couple tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups homemade chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups chopped yellow onions
3/4 cup flour
3/4 cup half and half cream
4 carrots, diced and blanched for two minutes
2 cups frozen peas
small handful minced fresh parsley

For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 stick unsalted butter, diced (works best when cold)
3/4 cup half and half cream
small handful minced fresh parsley
1 egg mixed with 1 tablespoon water or milk, for egg wash

Preheat the oven to 375.

On a cookie sheet, place chicken. Rub each piece all over with olive oil. Season with salt and pepper. Roast chicken 40 minutes. Let chicken cool, remove and discard skin, remove from the bone and chop chicken into small chunks. Place aside.

In small saucepan, heat up chicken stock and dissolve the bouillon cubes in the stock. In a large saucepan, melt butter and saute the onions until translucent. Add the flour, stir until all dissolved (like you are making a roux for gravy), and add the hot chicken stock to the sauce. Keep stirring until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and cream. Add chicken, carrots, peas, and parsley. Stir well. Pour into a 9x13 baking dish, bake fifteen minutes.

In a bowl, combine the flour, baking powder, salt, and sugar. Mix with electric beater. Add the butter and mix until butter is broken down into smaller pieces. Add the cream and combine, adding parsley. On a surface that is well floured, roll out biscuit dough so dough is just under half and inch thick. Cut out circles using an inverted glass, you want 12 biscuits or so.

Put biscuits on top of stew after it is done it's initial 15 minute bake. Brush them with egg wash, put stew back into over and cook another 35 minutes or so - biscuits should be brown, and stew all bubbly like.

Yum yum yum.

In honour of Martha's new show premiering today, this recipe is inspired by one I saw on Martha Stewart Living awhile ago.

6 roma tomatoes
2 T.olive oil
salt
freshly ground pepper
1 t. dried thyme
dash garlic powder
1/2 c. freshly grated parmesan reggiano
some clubhouse seasoned parmesan and herb mix (optional)

Start boiling water for pasta, add salt.

Slice roma tomatoes in half, put into large bowl. Drizzle in about 2 tablespoons of olive oil, salt and pepper, a few dashes of garlic powder, and dried thyme. Toss well. Place tomato halves, face down onto hot grill, for about 12 minutes or so. Flip over, and grill more until soft and they start to charr ( i like mine really well done, almost burnt).

Cook pasta according to package instruction, although, fresh pasta would be REALLY good with this.

When tomatoes are done, cut them into chunks, place in large bowl. Drain pasta, add too bowl. Pour in grated parmesan, I also added a few dashes of some commerical parmesan and herb mix by ClubHouse, and another quick splash of olive oil. Toss, season with ground pepper and serve immediately.

A very light simple dish, and doesn't take too long to make.

This is a recipe from everyday food... it's so good, we ate it for dinner on Friday & lunch on Saturday, then it was requested that I make MORE for dinner on Saturday and lunch today. Now that's good!

4 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon sugar

Mix together & store in a small airtight container. You'll end up with 10 teaspoons of spice rub.

To use, take 2 teaspoons of the mixture per 6-7 skinless boneless chicken thighs. Sprinkle generously over both sides and rub the spices into the meat with your fingers. Grill over medium flame till done. Heavenly!

Leftovers make a killer sandwich... spread 2 slices of good bread w/ mayo, then mango chutney. Add the chicken, sliced up, and some sliced fresh tomato. Enjoy!

2 heads fresh broccoli
1 head fresh cauliflower
1 red onion, finely chopped
1/2 pound bacon
3/4 cup sultana raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Small handful of sunflower seeds

Fry bacon, allow to cool and then crumble it into small pieces. Cut broccoli and cauliflower into bite sized pieces. Add onion, backon, raisins, sunflower seeds and mix well. In a small bowl mix the mayonnaise, sugar, and vinegar together, pour over salad, chill and serve.

Long time no post, I know. I'm currently working 20 - 25 hours on top of attending school full time 40 hours per week, so I haven't had much time for kitchen wizardry lately. Anyway, this isn't actually mine, it's another recipe from similarmistake. Sounds tasty, can't wait to try it out.

1 lg or 2 regular boxes of strawberry jello
Boiling water
10 oz frozen sliced strawberries
Small can crushed pineapple, UNDRAINED
1 banana, mashed
1 cup sour cream
Spray a ring mold or a metal bowl with cooking spray and set aside. In a mixing bowl, dissolve the jello in 1 cup boiling water. Add the strawberries, stir until the berries are thawed and the mixture is
thickened. Stir in the pinapple (with its juice) and the banana. Spoon half of the mixture into the prepared mold. Gently top with the sour cream, and then layer the rest of the jello mixture over top. Chill at
least 4 hours, until firm, and unmold onto a serving plate. Serves 6-8.

So easy, and ready in an hour. Quite tasty for a cold, busy, day.

A few skinless boneless chicken breasts
1 10 oz can condensed cream of mushroom soup
1 package dry onion soup mix
1 cup butter
salt
pepper
1 cup rice
2 cups water.
Few cloves roasted garlic

To roast garlic place three or four peeled cloves of garlic in a piece of tinfoil, drizzle on some olive oil, and make a little tinfoil "hut" so it doesn't leak. Roast in oven at 400 - 450 degrees for about twenty minutes.

In a 9 x 13 baking dish put melted butter in the bottom. Add chicken breast. Season with salt and pepper. Evenly distribute the onion soup mix over the chicken breasts, pressing it in to the meat. Blob the mushroom soup over each chicken breast, and smear it so it's evenly coated. Toss in chopped up roasted garlic. Sprinkle rice around the whole casserole dish, Add two cups of water, and bake for one hour at 325 degrees.

Long time no write...I've been a busy girl. Been in the kitchen all day today making all kinds of goodies...banana chocolate walnut loaf, pot roast pork loin, garlic mashed potatoes, baba ganoush, and winter roasted vegetables.

Roasted Winter Vegetables

carrots
parsnip
celery
butternut squash
red onion
yam
garlic

Preheat oven to 375. Toss all in olive oil and balsamic vinegar. Season with salt and pepper. Roast in oven until dark and veggies are soft.

This recipe is inspired from something I saw on 30 Minute Meals on the Food Network. I made it today, and it was delicious.

2 eggs, beaten
just a bit of milk
fresh ground pepper
1 T. spreadable herb & garlic cream cheese

Beat eggs in bowl. Add a touch of milk, and fresh ground pepper to taste. Add 1 T. of spreadable herb & garlic cream cheese ( i think sundried tomato or vegetable would be awesome too) , and break it up in to little chunks, using the end of your whisk. Put in small frying pan and scramble till fluffy. I served mine between two sliced of buttered toast, but this would hold it`s own awesome as part of a full breakfast plate. Yum.