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1 T. canola oil 1 medium onion, diced 2 cloves garlic, minced 4 medium potatoes, peeled and cubed 4 apples, peeled, cored and cubed 1 T. fresh thyme 1 t. fresh sage 1 quart stock* Salt and pepper ¼ c. heavy cream Heat heavy stockpot over medium heat. Add oil and sauté onions and garlic until soft but not brown. Add potatoes and apples. Cook for about 5 minutes. Add stock to cover along with herbs and salt and pepper. Bring stock to boil then reduce to simmer. Cook until potatoes are tender. Reserving some of the cooking liquid, puree in blender until smooth. Add cream and as much of the liquid necessary to make a thick creamy consistency. Garnish with sour cream and chives. * A note on stock: I usually use chicken stock, but if you want to keep it vegetarian a good vegetable stock works well too. Also you could replace up to 2 cups of the stock with apple juice or cider.
CHILLED GREEN PEA AND CUCUMBER SOUP 8 oz. shelled peas 2 medium cucumbers, peeled and seeded 1 T. fresh minced cilantro 1 T. fresh, or 1 t. dried dill 1 clove garlic 1 cup water Salt and pepper NOTES: I've been using fresh peas. If you take this option blanch the peas first for a bout 3 minutes in plenty of boiling salted water, then immediately plunge into ice water to stop the cooking process. If fresh peas aren't available an 8ox box of frozen peas will work fine. You won't need to blanch these, but do thaw them first. I use seedless cucumbers. If these aren't available or if you have fresh cukes from your garden, scoop out the seeds first. Seedless cukes seem to have less water than the seeded kind so you will need to adjust the amount of water you use in the recipe. When our guest Linda was here I used some cilantro I had gotten from the market. Mint is a very good replacement for those who don't care for cilantro. INSTRUCTIONS: Roughly chop cucumbers and place all ingredients in a blender. Puree until smooth, about 3 minutes. With blender running, add enough extra water until you get a nice smooth pourable consistency. Add salt and peeper to taste. Serve chilled with a dollop of sour cream or crème fraiche and herb garnish.
6 c. oats 1/2 c. dried cranberries Pre-heat oven to 250 ° . Mix first six ingredients in a bowl. Spread on well oiled cookie sheet. Bake 90 minutes – Stirring every 15 minutes for even toasting. After cooling, add raisins and cranberries. Store in airtight container.
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