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Brenda's Best- home food preservation and cooking lessons and More., 360 Leishman Road # 10, Campbell River, BC (2026)

07/24/2025

BREADED ZUCCHINI
This recipe makes quite a bit
2 cookie sheets full for freezing.

4-5 ZUCCHINI sliced in the round about 1/2 inch thick

4 eggs beaten
2 tbsp water

1 cup flour
1/2 tsp salt
1/2 tsp granulated garlic

2 cups bread crumbs
1 tsp salt
1 tsp black pepper
2 tsp granulated garlic
2 tbsp dried dill w**d

ZUCCHINI is a very watery vegetable. After cutting, especially immediately after harvesting, it will seep liquid.
I put it on a towel and let it sit rolled up I the fridge overnight . This will soak up it up but not dry it out.

After doing this. Do the usual reading steps of
Flour dredge
Then dip in egg both sides.
Put into seasoned bread crumbs
Coat well on both sides, lightly tap off excess.
Place on a cookie sheet lined with waxing parchment paper.

If cooking right away use parchment paper. Drizzle some cooking oil over the paper then the peices . Preheat oven to 400 F. Bake for 10 min on each side, flipping half way through.

If freezing for later, put Cookeie sheet with breaded slices on the freezer for 2 hours. Put into a container layerd with paper. Or vacuum seal frozen in desired amount.

10/06/2024

Carma Levandoski

10/31/2023

This is pumpkin season, don't waste yours. Turn it into puree, to make pie. Bread. Cookies. ( just don't use if candle scorched). We use small lights

10/15/2023

Loaded Nachos

Quick and cheaper than going out get them.
The toppings can be endless. This is a pretty basic one

You will need:
Sheet pan
Parchment paper
Tortilla chips
Cooked seasoned ground meat
Toppings of your choice
Onions, fresh tomato, pickled Jalapeño peppers, olives, green onion, for this recipie

Shredded Cheese
Salsa and sour cream

In a fry pan brown ground meat, about 1/2 a lb depending on how much you are making.
Season with,
1/4 tsp salt
1/4 tsp pepper,
1/2 garlic,
1 tsp chili powder,
1 tsp cumin powder,
1/4 tsp cayenne pepper or to taste.
Cool and set aside

Pre heat oven to 425 degrees

Put parchment paper on the sheet pan.
Put a layer of tortilla on the bottom.
Start with the ground meat, ( put some aside if your doing 2 layers)
Put some on the chips, add more topping trying to evenly distribute, end with shredded cheese.
Repeat if doing a second layer.
Bake in oven on middle rack for 10 min, 15 if doing 2 layers. Be careful not to burn the chips.
Remove from oven, garnish with green onion.
Serve with sour cream and Salsa on the side

10/10/2023

Happy Fall/Autumn Everyone.
It is harvest season once again. Time to think about winter food reserves.
Today I am going to show you how to freeze carrots.
I learned the hard way, you cannot just chop them up and toss them in the freezer . They just go soggy and gross. Blanching first is a must.

Now I grow Rainbow carrots, so in the pictures the carrots are orange, white and purple with orange/yellow centers. No yellow or pink ones this year. They are fun and each has a slightly different flavor profile. Still tasting like carrots.

FREEZING CARROTS
You will need:
A pot of water lightly salted
A sink or lg bowl of ice water
A slotted spoon or other utensil to scoop carrots out of the water
A strainer/Collander to drain the carrots
Freezer bags, a vacuum sealer is best, but not nessasary.

Start by washing carrots and cutting into desired size/ shape

Put pot of water on stove, lightly salted. Bring to a boil.
Put about 2 cups of carrots into boiling water. Leave them in there only a couple min,
Small cubes 1- 2 min max
Thin rounds 1-2 min max
Thicker rounds or chunks 3 min max
Let water return to boil between batches.

The carrots should not be fully cooked, just a little . Barely piercable.
Scoop out of boiling water, put into ice water.
The idea of the ice water is to stop the cooking process by quickly cooling.

Repeat
After all the carrots are done and cold, put into a strainer/Collander.
Let sit and drain for about 20 min. Stir them around a couple times.
You could blot them with a clean towel if you want.
Put into freezer bags in to desired serving sizes and suck out the air, or use a vacumed sealer.
Now your done, this method works with root veggies, peas, beans.

01/26/2023

Roasted Butternut Squash/Green Apple Soup
This is a great Fall/Winer soup, smooth sweet with a lovely apple flavor added. Warm spices add to the warm feel of this soup. I used coconut milk to give it a velvety finish. You really can't taste the coconut. You can use whipping or half and half cream if you like. An immersion/ hand blender is ideal for this. You can use a blender, just cool it some first to avoid any hot accidents.
This freezes well.
You will need a large soup pot, cookie sheet, parchment paper immersion/ hand blender.
1 large Butternut squash, peeled and diced into 1- 2 inch chunks.
1 med cooking onion diced
2 large carrots in 1 inch chunks
4 cloves garlic
1 - 2 inch piece of ginger cut in chunks
2 stalks celery sliced large
4 cups vegetable stock
2 cups water
3 Green Apples, cored and cut in chunks. ( I didn't bother to peel them, there are good nutrients in the peel)
1 reg can of coconut milk or 1 cup cream
1 tsp salt
2 tsp Brown sugar
1/2 tsp cinnamon
1 tsp Nutmeg
3 tbsp Olive oil to coat squash and carrots for roasting.
2 tbsp olive oil for sauteing
Preheat oven to 425 degrees
Line a cookie sheet with parchment paper
Put squash and carrots in a bowl and coat with olive oil.
Pour onto cookie sheet, bake for 1 hour.
There should be some browning on the squash and carrots when done.
While the squash is cooking, put oil in large soup pot ( this needs to hold 12 cups min)
On med heat saute/ sweat onion, celery, garlic, ginger, apples
Cook until apple peels change colour. Reduce heat.
By now the squash/ carrots should be done . Add it to the pot.
Add Nutmeg, cinnamon, brown sugar, and salt to mixture. Stir in well.
Add 4 cups vegetable broth and water.
Simmer until all vegtables are soft. About 10 - 15 min
Using the immersion blender, blend until very smooth. Add coconut milk or cream.
Remove from heat, enjoy

10/22/2022

Stewed Tomatoes, Italian flavor.

These are great, ready to go for so many recipes.
Pasta sauce base, poured over chicken or pork, then baked together. Soups, stews.
You can alter the seasoning to your liking.
This recipe is Italian flavor based.
Add hot peppers to spice it up.
Cumin, chili powder, cayenne , cilantro for a more Mexican flavor.
The measures seem large, but after is is all cooked down some, this will yield 15 pints aka 500 ml jars. Each jar holds 2 cups.
You can adjust this to your needs.

I used tomatoes from mine and a friends organic garden.
I froze them before hand, whole, skins on . This way the skins slip off. I also unthawed them first. Just leave out in a bowl overnight. They will have a clear water in the bowl , drain this off. I used a big strainer.
I used cleaned and sterilized kitchen scissors to cut them up and remove the stem and core.
I diced up and froze my green peppers from my garden. I used them as well.
Peppers are easy to freeze. Dice and bag.
I am going to process these using a hot water bath as opposed to a pressure canner.
**The reason is because I am doing a " Hot pack". This is safe to do with tomatoes that are cooked and hot. I added lemon juice for this reason as well. Some tomatoes have a low acidity level. This makes it easier for bacteria to grow. **Botulism is a real thing. I also used some heirloom tomatoes which has a higher acidity level.
If I was putting cold raw tomatoes in the jar. I would use a pressure canner.
I am adding some lemon juice to boost the acidity of the tomatoes.

You will need a large stock pot, smaller pot for a smaller batch.
Clean sterilized jars, new lids , rings.
A ladle and preferably a wide bottomed funnel.
A clean damp cloth for wiping the rim of the jar.
A long handled spoon for stiring
A hot water bath vessel that keeps the jars off the bottom of the pot, deep enough to allow water to cover the jars.
I use a large stock pot with a round cake cooling rack on the bottom with a lid.

1/4 cup olive oil
1/2 cup minced fresh garlic
3 cups diced celery
2 cups diced red peppers
4 cups diced green peppers
5 cups diced cooking onion
26 cups chopped tomatoes
3 tbsp salt, or to taste
1 tbsp black pepper, or to taste
1/4 lemon juice
6 or 7 Bay leaves
1/2 cup parsley fresh
1/4 cup dried oregano leaves
1/4 cup dried basil leaves

Put oil in bottom of stock pot, heat on medium
Add garlic, onion, celery, peppers.
Cook on med heat about 10 min, until veggies " sweat".
Add tomatoes and seasoning. Bring to a boil, reduce heat to #2 low. Simmer for about 30 min, stirring often. Taste and adjust seasonings. Simmer another 15 min.
In the meantime fill the canner with water and start to heat it up.
Pour boiling water over new jar lids and let sit 10 min
Pour boiling water into clean jars to sterilize. Let sit 10 min.
Pour out my water, put funnel in jar, use ladle to take hot tomatoes out of pot ( stir well first as the ingredients will settle on the bottom).
Ladle tomatoes into the jars, leave about 1/2 to 1/4 inch from the top of the jar. Wipe rimwithcleandampclith. Place new hot lid on jar, put on the ring. DO NOT TIGHTEN HARD. Finger tight only. Rings will lossen after processing. DO NOT re tighten rings after processing.
Place jars in canning pot, put on lid , turn up heat, bring to a rolling boil, reduce heat to med high. Keep boiling. Boil to 30 min. Remove from heat.
Using jar lifter lift jars from water with out tipping. The jars may seal immediately place on a towel on The counter. Keep space between jars so they can cool. Keep out of drafts.
The lids will make a popping sound when they seal. DO NOT TOUCH LIDS, Do not tighten rings.
Let jars sit for 24 hours before storing.
If by chance a jar doesn't seal....either use right away, put in fridge or reheat, put on a new lid and re process. Inspect old lid for flaws to explain why it failed. This is why wiping the lid is important.

10/05/2022

Pickled Jalapeno Peppers

Quick and easy
A new unused lids in a pot of water, cover with water, bring to a boil, reduce heat. Keep at a simmer.
Sterilize jars by either boiling them or pour boiling water in them and letting them sit. Do this right before filling , the jars will be warm when you put the boiling brine in them.

Brine:
3 cups white vinegar
3 cups water
1/3 cup pickling salt
1 tbsp pickling spices
Place all in a pot, bring to a rolling boil. Keep at a low rolling boil.

Slice peppers into rings, pour boiling water out of jars.
Fill with peppers to the bottom ring line of the jar, pack firmly in.
Add boiling brine to 1/4 inch if the top if the jar.
Wipe rim with a clean damp cloth. Place lid on jar, place ring on, screw on to only finger tight. Do not put on tight.
The air needs to escape to form the vacume seal.
Transfer to a towel to cool. You should hear a pop sound indicating a jar has sealed, but not always.
Do not touch the tops of the jars. The lids will be slightly domed on the top at first. Then they will " pop" down when the (vacume) seal happens.
Let sit for 24 hours.

09/12/2022

Another easy one . Make as much or as little as you like. This freezes Well, just eliminate the dairy, add before serving.

Potato and Chicken Curry

Not really traditional Indian food. My spin on it. The russet potatoes will cook down to make the thick sauce. The yellow or red ones will hold thier form better.

You will need :
A large stock pot
1/4 cup cooking oil
4 boneless skinless chicken breasts, cut into bite sized pieces.
4 large russet potatoes , peeled and diced
2 large yellow or red skinned potatoes. Un peeled and diced
1 large cooking onion diced
2 - 4 Cloves garlic minced fine
2- 3 tbsp Yellow Curry powder , to your taste.
1 tbsp ground Cumin Powder
2 tsp salt
2 tsp black pepper
1 tbsp garlic powder
1 tbsp ground corriander seeds
6 cups water
1/2 cup cream, plain yogurt or milk.

Put oil in stock pot, heat on med high heat
When hot enough add russet potatoes. Cook for about 10 min, stirring often . Add salt and pepper. When potatoes are about half cooked add onions and garlic.
Cook until onion is translucent. Add remaining spices, stir well cook for another 5 - 7 min. Add chicken cook until white. Add water. Bring to a boil, reduce heat and simmer for about an hour. Add yellow or red potatoes. Continue to simmer for another hour, stirring often.
Start to break down some of the bigger russet peices by pressing them against the side of the pit. This will help thicken it up. When it is thick add the dairy. This will smooth out the texture.
Serve over rice with a veggie of your choice.
This makes a fairly large batch. To freeze some just set some aside before adding the dairy .
Remember to taste this and adjust the seasonings to your taste.

09/11/2022

Roasted tomato sauce

A immersion blender is the best tool for this recipe. Roasting the tomatoes in the oven sweetens them.
An easy one that can be canned or frozen. Or maybe just for a dinner.
No real measurements, season to taste

You will need a cookie sheet(s) lined with parchment paper.
A large pot
Immersion blender

Per cookie sheet:
Fresh tomatoes to cover pan cut in half remove core.
Sliced onion 1/2 per pan
Fresh garlic peeled about 6 to 8 cloves per pan
Olive oil about 1/4 cup
Salt about 1 tsp
Ground pepper about 1 tsp
Fresh thyme 5 sprigs
Fresh oregano 5-6 sprigs
Fresh basil 5 - 6 sprigs
Preheat oven to 450 degrees

Put tomatoes on pan, cut side up. Add all ingredients to tomatoes. Place in a Hot oven for 40 to 60 min.
At this point you can also cool this and freeze it as is. Or make sauce.
Remove from oven. Put tomatoes in a pot, use the immersion blender to blend until smooth.
I didn't bother to take the skins off.
Put into hot sterile jars, process in a hot water bath for 30 min or freeze in containers.

09/11/2022

I was in Manitoba this year visiting family. My new found Cousin Carma introduced me to these marvelous pickles. So easy. They are a Bread and Butter pickles, crispy and sweet.

FRIDGE PICKLES

You will need a ice cream bucket or any gallon/4 litre bucket with a good lid. Wash and sterilize with boiling water.

6 cups sliced cukes, ( I used my food processor)
2 cups sliced onions
4 cups sugar
2 cups vinegar
2 tbsp pickling salt
1 tsp celery seed
1 tsp mustard seed
1 tsp turmeric

Slice onions and cukes, add to bucket.
Mix all other ingredients together.
Bring to a boil.
Pour over cukes and onions. Mix Well, put the lid on the bucket. Place In Fridge.
Let it sit for 2 weeks before eating.
This keeps for months. A year at most.

07/20/2022

Ceaser Salad Dressing
This is not really a thick creamy dressing like from the store, It's more of a vinagrette at first. It will thicken up over night in the fridge.
A light flavorful dressing. Adjust the ingredients to suit your pallet. Perhaps a little more garlic, cheese, lemon etc.

I made this in my Magic Bullet. Any smaller hand blender will work. A big one too.

You will need:
1/2 cup olive oil
4 tbsp red wine vinegar
Juice of 1 lemon or 3 tbsp lemon juice
1/2 tsp anchovie paste( optional)
1 egg
1/2 tsp salt
1/4 tsp dry mustard powder
1/4 tsp black pepper
2- 4 cloves fresh garlic
1/4 tsp Worchestershire sauce
3 tbsp min parmesan cheese.
Put all into a blender, blend on high for at least 4 min.
Now taste it, adjust the flavors to suit you.
Chill for 1 hour min. Do a last whip before using.
This makes a fair amount. It will keep in the fridge covered for 4 days.

Brenda's Best- home food preservation and cooking lessons and More.

07/24/2025

10/06/2024

10/31/2023

10/15/2023

10/10/2023

01/26/2023

10/22/2022

10/05/2022

09/12/2022

09/11/2022

09/11/2022

07/20/2022

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