Well. it certainly has been a while since the last post...
The ladies are starting to come out again after the summer.
We are having our Fall lunch  @ the Harvest Golf Course Friday,  Sept. 14
@ 11:30.....  Hope to see everyone out....

I have been busy making Peach Chutney.. I know some of you have asked for the  recipe so here it is.  So good I made 2 batches this year!!

                           Fabulous Peach Chutney

 8      cups peeled, pitted & sliced peaches
2       cups apple cider vinegar
3       cups white sugar
1       med. onion, finely chopped
1       cup raisins
1//4   cup chopped crystallized ginger
1       clove garlic, minced
2       tsp. table salt
1/2    tsp. ground ginger
1/4    tsp.  cayenne pepper  (optional)

Measure all ingredients into large pot.  Stire over medium heat until sugar dissolves
Bring to a boil, stirring frequently for 45 - 60 minutes. until thickened.
Stir more often near end of cooking time so as not to scorch.
Fill hot sterilized pint jars to within  1/2  in. (1 cm.) of top.
Place sterilized metal lids on jars. & screw metal bands on securely.
For added assurance against spoilage, process for 6 mins. in a boiling water bath.
Makes  3 - 4  pints.

Yummy light ginger flavour....Burnt-orange in colour ...  good with pork, duck. or
spoon over cream cheese & serve with crackers!!!

SHRIMP TIKKA MASALA

2 TBSP.  extra virgin olive oil
1 thinly sliced large onion
3 TBSP. grated, fresh ginger
1 TBSP. finely grated garlic
2 tsp. tomato paste
2 tsp. garam masala  powder
1/2  tsp. chili powder
1 cup water
20 large shrimp ( about 1#) peeled & deveined    (can use  chicken breasts)
1/4  cup plain yogert
S & P.

Heat oil in dutch oven or stockpot.. over medium heat... add onion & cook  until golden.(about 20 mins.)
Add ginger, garlic, tomatoe paste, garam masala, chili powder..cook 3 mins.
add water & shrimp..cook about 4 mins. till done..
Remove from heat
Stir in yogert..season with  S. & P.

serve with coconut rice... Yumm

COCONUT RICE

1  TBSP. extra virgin oil
1/2  Cup finely shredded unsweetened coconut
1  cup basmati  rice
3/4  tsp. coarse salt
2  green onions, thinly sliced on the bias

Heat oil in pan over med.  heat..stirring until golden brown.(about 6 mins.)
Remove 2 TBSP. coconut for garnish
Stir rice in pan with remaining coconut..Add water & salt..bring to boil.    Cover
Reduce heat..& simmer,  until water is absorbed & rice is done.  (about 20 mins.)
Garnish with coconut & green onions

Here's a nice summer BBQ recipe

Easy Peazy Chicken Satay

1/4  C. BBQ sauce
1/4  C.  peanut butter
1/4  C.  fresh lime juice
2 TBSP.  chopped cilantro  (or not..if you don't like it)
1  lb. boneless, skinless chicken breasts cut into 1" cubes.

Mix all ingredients  together, add chicken MARINATE  1 hour or over night 30 mins.
Heat   BBQ to med.  high
Put chicken on wood skewers  (soak skewers in water ) (about 3 pcs. per skewer)

BBQ  about   6  -  8   mins on each side or until done!!

spring has finally arrived
Walking on the  Green Way is great... All the ladies are back from their travels and winter vacations.   Skiing is finished..now time for some serious hiking!!!!
I will be announcing some great hikes that I tested out in the winter.. Have to wait until the trails are dried up enough!!!

Here's a couple  of new recipes... I tried them out & they are great

CARIBBEAN BEEF STEW
l kg. beef stew
drizzle of oil
1 large onion
2 carrots
2 stalks celery
1 clove garlic
1 Cup water
1/4  Cup soy sauce
2 tbsp. molasses
2 tbsp. cider vinegar
1/4 tsp. cayenne pepper
2 tbsp. cornstarch
1/4 cup  cold water

Brown meat in drizzle of oil,  throw in crock pot
Sautee onion, celery, carrots.. throw in crock pot
Deglaze pan with water, soy sauce, molasses, vinegar, pepper
Add to crock pot...Cook on low for about 6 - 8 hours.
When meat is tender,  combine water, cornstarch  and  add to  crock
pot,  cover   and  cook until thickened.
Serve with rice or potatoes.

LAREDO BEEF STEW

1 kg. beef stew meat
drizzle  of oil
1 large onion
 4 carrots
2 stalks celery
6 or more mushrooms... the more the merrier
1- 3 cloves of garlic
7 oz. tomato sauce... I just throw the whole  can in
3 tbsp. brown sugar
3 tbsp. cider vinegar
1 tbsp. worcestershire sauce
1 tbsp. dried oregano
1 tsp. cumin powder
1 tsp. salt... I usually omit this
1/2  tsp. pepper

Trim meat, brown in drizzle of oil.. throw in crock pot
Add chopped veggies, garlic,  cook for a few minutes. throw in crock pot.
Put tomato sauce, etc. in crock pot.  Cook on low for  6 - 8  hours or until meat  and veggies are done.
Serve with rice or potatoes