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Ingredients

  • 1 large butternut squash, peeled + chopped (I used our Malagasy pumpkin)
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries (I used dried cranberries I’d found at Shoprite)
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

Heather’s Note:

I cut a smaller sized pumpkin into large chunks and roasted it until cooked. You can do this the day before. Then I cut those larger chunks into smaller squares. I added the seasonings and baked it like the recipe says until heated through. I added the dried cranberries for the entire time (since it took about 20 minutes since i’d pre-baked the pumpkin). Absolutely delicious dish!

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INGREDIENTS
  • 4-5 lb. whole chicken
  • 1 tsp. paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried basil
  • ½ tsp. garlic powder (or 1 tsp. minced fresh garlic)
  • ½ tsp. onion powder
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper (or to taste)
  • 1 TB. olive oil, optional
DIRECTIONS
  1. Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible. Place in a large (5-6 quart) slow cooker, breast side up.
  2. Mix all the seasonings and then sprinkle all over the chicken (optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird).
  3. Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear. Cut into pieces for immediate serving. Use any extra meat for another meal.

** I didn’t add any olive oil and I used fresh thyme. I cooked it for about 2 hours on high and then switched to love and cooked it another 4 hours probably. Perfect!

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This recipe is from Tina Adolf (wife of Jakob) the MAF Program Manager couple when we first arrived in 2006.

We have since modified this recipe many times to fit our family’s voracious appetite for “‘Roni Cheese”. These are her original amounts (which seems to me would feed about 2 people in our family), mostly in grams and ml. I’ve included our family-size amounts at the bottom.

200g macarroni – cook as per package instructions

225ml milk

2 Tbsp flour

2 tsp prepared mustard (any, but we often use the ‘ancienne’, which gives nice flavour. The dijon is also nice)

salt and pepper

100g grated cheese (any, we normally use the edam from shoprite)

3Tbsp grated cheese on top (optional)

While pasta is cooking, whisk together milk, flour, salt and pepper in saucepan. Heat on medium heat until bubbling and thickened. Slowly add grated cheese to milk mixture, stirring to combine. Remove from heat. Add cheese mixture to cooked and drained pasta, stirring until coated. Top with grated cheese. Bake or broil for 20 minutes to melt cheese.

Notes: We don’t bake the macaroni and cheese as we find it’s not necessary and tends to dry out the pasta. We also at times add cut up wieners/hotdog sausages to the macaroni and cheese, which is especially a treat for toddlers 😉 Also nice served with a side of baked sausages (like the pur porc at LP) and a bowl of onions fried in butter. 🙂

Family size – 3cups macaroni, 400ml milk, 2.5Tbsp flour, 2-3tsp mustard, salt and pepper, 150g grated cheese.

 

 

 

 

 

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One of my favourite go-to recipes for potluck dinners.

1-1.2kg potatoes. Peel rough, slice fine (ca.3mmthick). Place in greased 9x13pan layered like tiles on a roof.

450ml milk

300ml Hoopla/cream

1.5tsp salt

pepper

1 ‘knifetip’ nutmeg

4 garlic cloves pressed

Mix ingredients together, pour over potatoes. Bake at 180-200C 45 min.

Then place on top:

onion slices (opt)

pre-cooked bacon (opt)

100g cheese grated

100ml more cream, if potatoes looking dry already.

Finish cooking in over for another 20min (on Broil, if possible)

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These are the BEST homemade pickles I have ever had! I had to post the recipe because I am afraid I will lose it before I get back to Mada! And you might want to try it!
On the bottom of a plastic bucket (my friend used an ice cream bucket, but any big plastic container would work) layer dill, 3 grape leaves, sliced white onions, 3 cloves of garlic and dried peppers (small hot chili peppers), Top with quartered cucumbers. Repeat as many times as you can until the bucket is full. The top layer should be dill, grape leaves, onions, garlic and peppers. Then add 2 Tablespoons of mustard seed.

Brine: Heat to a boil: 3 C water, 3 Tablespoons salt, 1 C vinegar
Pour brine over cucumbers and let cool.
Refrigerate 2 weeks before eating.

These were spicy and crisp–YUM, YUM, YUM!

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‘A tasty filling for soft tortillas, or a savory topping for open-faced buns. Serve with creamy coleslaw or potato salad’, says the cookbook, Company’s Coming Slow Cooker Dinners (Jean Paré).

This is a great recipe for first  night tortillas or buns, as recommended, and then future meals using the chicken on baked nachos or pizza! Make a large recipe to use leftovers for later.

1 cup/250ml Chopped onion

4lbs/1.8kg boneless skinless turkey thighs (i used chicken breasts)

1/3cup/75ml molasses

1/3cup/75ml ketchup

3Tbsp/50ml white vinegar

2Tbsp/30ml worcestershire sauce

2tsp/10ml hot pepper sauce (i dont use this, my kids would have a fit)

1tsp/5ml garlic salt

1/2tsp/2ml liquid smoke (optional)

1/4tsp/1ml pepper

Grease bottom and side of 4-5 quart (4-5L) slow cooker liner with cooking spray. Spread onion evenly on bottom. Arrange meat over top.

Combine remaining 8 ingredients in small bowl. Pour over meat. Do not stir. Cover. Cook low for 9-10 hours or on high for 4.5 to 5 hours. Transfer meat with slotted spoon to large plate. Shred with 2 forks. Return to sauce. Stir well. Serves 12.

Jocelyn’s Notes:

I dont spray my slow-cooker beforehand and haven’t had a problem. I also find that i can do it on low for 5 hours and it’s cooked sufficiently, but this probably has a lot to do with my cooker. I don’t think that it’s sufficient to feed 12 people. We usually have it on buns the first night (we’re 4.5 people) and then use it as nacho or pizza topping a few nights afterwards. If using on pizza Josh uses BBQ sauce as the pizza sauce.

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This is a cheeseball recipe my sister in law taught me and I have to say, it’s the tastiest!

8 oz package of cream cheese, softened (I use 9-12 Kiri squares or a substitute of that, such as LP brand)

1 Tbsp Ranch powder

1/2 cup shredded cheese (Overseas I use Gouda, just b/c that’s what we always have)

Sliced almonds (optional)

When cream cheese is soft enough, mix with the Ranch powder. You can taste it and see if you want to add more. Then stir in the shredded cheese. Again, you can add more if you want or less. Form this into a ball shape. Pour some almonds in a bowl and then roll the cheese ball around in it until it is all covered. Cover with plastic wrap and refrigerate until hardened. Serve with crackers. You can also just serve this in a bowl, not a ball shape, as a spread. Enjoy!

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