This blueberry-cardamom jam recipe allows for year-round enjoyment using frozen wild blueberries. The simple method includes combining ingredients, boiling, and canning the jam for short or longer term storage. The result is a flavorful jam reminiscent of pie, with an approximate yield of 6 1/2 cups.
This episode of my Rogers TV cooking show features speedy small-batch pickle recipes, which I consider essential for meals. Viewers can learn to make three quick and flavorful varieties: pickled carrots, small batch bread and butter pickles, and Lebanese-style quick pickled turnips, enhancing their culinary experience.
Make ahead meals! Isn’t it the most satisfying feeling to be able to prep dinner…
This post shares a vintage pie recipe featuring grated apples for filling to prevent sogginess and enhance presentation. Using rye flour in the crust adds flavor and tenderness. The pastry dough is prepared with a mix of ingredients, and the hand pies can be chilled or frozen before baking.
This content highlights the idea of incorporating baked goods into breakfast, emphasizing that sweet treats can enhance the morning routine. It introduces three recipes: blueberry-ricotta loaf, freeze and bake cinnamon bun muffins, and mini fruit filled breakfast bread puddings, all aimed at providing a delicious start to the day.
The recipe presents a flavorful and nutritious sweet and sour dish, highlighting a balance of tangy and savory flavors. It features cubed pork, various vegetables, and a homemade sauce using pineapple juice, soy sauce, and Sriracha. Served over rice, this adaptable recipe can also utilize chicken or tofu.
Spectacular Salads! We all know by now that salads do not exclusively involve lettuce and…
A delicious and nutritious meal! Satay – skewered meat which is marinated and grilled –…
The post highlights the appeal of mini desserts, offering a quicker and easier serving option than full-sized cakes. It presents three mini dessert recipes: mini pineapple upside-down cakes, mini cheesecakes with salted caramel, and mini ricotta and raspberry crumble cakes. Recipes can be found in the show’s archives.
This post shares a recipe for a versatile sweet-and-sour salad that can serve as a side dish or main course. Made with diced potatoes, apples, cabbage, and tomatoes, it’s flavored with bacon fat or olive oil, vinegar, and seasonings. The dish can be enjoyed year-round, highlighting its accessibility and adaptability.
Constantly Cooking with Paula Roy 