The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Monday, September 19, 2011

Spaghetti Squash Casserole a la Ollie

Spaghetti Squash Casserole a la Ollie
A Facebook friend, Melissa Corley, has a blog called Freezer Full which I enjoy reading. She made a spaghetti squash casserole a few days ago and it got me thinking about how I might create a recipe that hubs and I could eat and that would use up some leftovers.

Missy's sounded yummy but it had pesto sauce which can't eat and zebra tomatoes which hubs hates. So I came up with a version that used up some leftover goat's milk cheese in my fridge, and had ingredients hubs will eat and I'm not allergic to.

Spaghetti Squash Casserole a la Ollie

Take one spaghetti squash and poke it with holes then microwave it on high for 15 minutes or until it is soft. Let it sit another 5 or 10 minutes.

Then cut it in half, scoop out the seeds (discard them) and the insides.

Put the insides in a small oven proof casserole dish and sprinkle with salt, pepper and fresh basil.

Seeds have been discarded
Squash Innards in Casserole Dish

Saute garlic, Zucchini and carrots
Next prepare one zucchini by slicing it in very thin rounds.

Prepare 2 carrots - peel then cut them in julienne strips.

Peel and finely chop 2 garlic cloves.

Put 2 Tbsp margarine or oil in a skillet and saute the garlic and carrots for 2 minutes.

Add the zucchini and saute another 3 minutes.

Add 1/4 cup white wine and simmer for 5 minutes.

Layering in the casserole dish
Then pour the mixture on top of the zucchini squash. Add another bit of salt, pepper and fresh basil

Put 1/2 to 3/4 cup goats milk cheese on top, then add 8 Tbsp. of chopped tomatoes (fresh or canned) plus a bit of the liquid if canned.

Put another bit of salt pepper and fresh basil then cover and bake at 350' for 30 minutes.

Uncover and add 1/2 cup parmesan cheese and bake another 12-15 minutes until bubbly.

Add the Goat's Milk Cheese

Parmesan Cheese added, ready for the oven
Ready to Eat!
 Serve as a side dish with a chicken breast or veal if desired, or as your main meal.

Wednesday, September 7, 2011

Go WIld With Applesauce

Washing our wild apples in sink
I recently discovered the joys of homemade applesauce made with wild apples.

I'm allergic to apple skins so rarely eat apples as I'm too lazy to peel them! And store bought applesauce makes my mouth itchy. There are probably bits of skin in it and so I react.

So for me, applesauce wasn't a treat. Until now

We have about 20 wild apple trees on our hobby farm. This year hubs picked some and showed me how big and red they were. I couldn't bear to see them go to the piglets, so I hunted for applesauce recipes. I finally found one that was pretty good although far too sweet for our taste.

Hubs picks apples
Now mind you, the end product varies depending on the type of apples on the tree, so I can't blame the recipe. In any case I tweaked it slightly (much less sugar, a bit more water) and we love the final product.

Because we have so many apples this year, I froze some and made applesauce with the rest. Well, actually I'm not done yet.

One tree is Golden Delicious and it doesn't freeze well (too mushy) and likewise doesn't make the best applesauce. Hubs will probably just eat those. The rest are great for applesauce but I learned not to mix the apples from different trees. It's too difficult to get the sugar ratio just right!

Here's the tweaked recipe for applesauce, but if you use it, err with less sugar as you can always add more.  One little tip I learned was to dip the peeled and cut apples into Fruit Fresh to keep them from going brown. Otherwise by the time you are part-way through the peeling and chopping, the apples are brownish.

Peeling, coring, chopping apples
Oh, and at first we did all this by hand - what a chore!


16 wild apples (about 16 cups) peeled and cubed
2 1/4 cups water
3/4 cups sugar
1 1/2 tsp cinnamon

Progressive Apple Peeler
Toss this all together in a pot on the stove, bring to boil and simmer 15 to 20 minutes. Mash with potato masher when cool. I froze mine in small containers and it's delicious. It yields just over 4 cups of applesauce.

Then I bought a Progressive International Apple Peeler and Corer from which also cores and slices.

It clamps to our harvest table and this afternoon we prepared about a dozen apples in less than 10 minutes. Wow! What a time-saver.

 And here's the final product - yummy applesauce from our wild apple trees.

Apples in freezer
To freeze the rest of the apples, I peeled them and cut them into thin wedges then put them in single layers on cookie sheets to freeze for about an hour.

Then I slid them off and put them in ziplock baggies. I plan to make apple pie, apple crumble and other yummy apple treats throughout the winter.