Beef Goulash - slow cooker recipe, modified from a Canadian Living original

I typed the ingredient amounts into the recipe method - in imperial measures!

A cheap cut of beef; marinating steak.  Look for the grain of the meat, cut ACROSS the grain for tender results.

The cut will look rough, not smooth.

Dredge the meat cubes in the flour mixture.

I use tongs so the flour drops off the meat.

Browning of meat

Clean out the pan after browning the meat.  

Browned meat in the slow cooker

Cube the onion.

Add more oil, sweat the onions (they get glossy), I fried in the rest of the flour 

I use measures to get consistent taste.  My beef stock is from concentrate

Sauce ingredients heated up or better blending

Put the lid and cook on slow 4-5 hours

Needs colour on top!  Very rich, deep sauce.

lime marmalade - home made! I make a spread. Use glass because of the high acid content. Use the microwave to avoid burning the sugar solution.

I bought a bag of limes! I used the zester to get fine threads. My grandmother's reamer is put to good use.

Squeeze out all of the juice. I use the pulp. I never use the white pith, it is too bitter. I removed 1 seed from all of the limes!

I added the twice as much water as juice (250mL juice, 500mL water). The mixture sits overnight to soften the zest.

I boiled the water mixture for 20 minutes.  I added 500 mL sugar and boiled the mixture for10 minutes. Stir. Boil for 5 minutes....watch the mixture so you don't lose half of it on the microwave tray!!! 

I only got 500 mL of lime marmalade/ spread. I store this small amount in my fridge. For gift giving I would sterilize the jars, warm the sealing rings and process in a hot water bath (like I do with sweet red pepper jelly).

The only plain 0 % fat yogourt that I like.....

lemon marmalade remake

I found this marmalade was too thick and jelled for my liking.  Pectin will do that!

I bought a bag of lemons on sale.  I used the zester to get fine threads, and the reamer for juicing!

I added the lemon zest and juice to the jar. Microwave 45 sec, stir, microwave 30 seconds, stir until lumps melt.

Stir longer to mix in all of the zest.

Finally a lemon spread  that I can spoon on my plain yogurt!

Happy Easter - found Martha Stewart bunny bags at Dollarama, Jelly Belly from Costco

That is a flower vase that I use to pour the jelly belly into small bags!

Apple (compote) for pork tenderloin

Peel any apple, slice into wedges.  I cut my edges again with a knife; they cook quicker.  Add a sprinkle of cinnamon and sugar

Cook over medium high heat.

Cook until apples are glossy or transparent.

I used left over, cooked,  pork tenderloin, thinly sliced.  

Cook vegetables in boiling water if they grow above the ground (green beans). Root vegetables, potatoes, carrots etc, use cold water, then boil.

Lemon loaf from Company's Coming, Muffins and more

When baking follow the amounts and method exactly - baking is chemical reactions!

Use room temperature butter and make sure all sugar is well blended so it can begin to melt.

Add eggs one at a time. Break them onto a plate so you can see if there is egg shell.

Zest the lemon or use a fine mesh grater. 

blend ingredients adding a little at a time.

Flour is presifted; use the sifter to make sure baking powder and salt in mixed in evenly

Dough looks very yellow because I added a package of lemon jello powder! Took this idea from the Kraft Canada site... 

 2 small loaf tins, reduces cooking time. loaf on the left has a layer of orange marmalade 

Glaze ingredients

I microwave the glaze, no risk of burning it while the sugar melts

I poke holes all over the loaf to help the glaze sink in.

Spoon the glaze over or use a brush