Holiday Recipes from the Geranium family

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Here at Geranium, there are so many things that we love about the holiday season including spending quality time with friends and family, holiday shopping, Christmas music, and of course all of the delicious food! We wanted to share some of the Geranium family-favourite recipes for the holiday season.

Caribbean Pastelles
Nadia, the executive assistant to the VP Land Development, was kind enough to share her favourite recipe from back home in Trinidad. “We make these every single Christmas. The Pastelles are a huge part of our tradition and Trinidad and most families make them whether here or at home.”  I do hope you enjoy this taste of the tropics over the holidays!

Pastelles

Caribbean Pastelles
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2360 calories
205 g
390 g
110 g
159 g
23 g
1773 g
403 g
106 g
0 g
76 g
Nutrition Facts
Serving Size
1773g
Amount Per Serving
Calories 2360
Calories from Fat 975
% Daily Value *
Total Fat 110g
169%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 62g
Cholesterol 390mg
130%
Sodium 403mg
17%
Total Carbohydrates 205g
68%
Dietary Fiber 24g
95%
Sugars 106g
Protein 159g
Vitamin A
99%
Vitamin C
245%
Calcium
18%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups of grated green corn or cornmeal
  2. 1 lb minced cook meat (beef, chicken, or soya for vegetarians)
  3. 2 large tomatoes
  4. 1 tablespoon vinegar
  5. 1/2 teaspoon black pepper
  6. 3 capers or sweet pickles
  7. 1/2 cup of raisins
  8. 2 medium onions
  9. 1/4 cup of cooking oil
  10. 1/4 sweet pepper
  11. 2 blades chive
  12. Banana leaves cut in 8” squares
Instructions
  1. Chop all green seasonings finely and mix with meat. Brown in hot oil.
  2. Add chopped tomatoes, raisins and sweet pepper. Blend well together.
  3. Clean banana leaves with a damp cloth and steam them over hot water to make them pliable.
  4. Crush corn and dampen with a little salted water, butter the leaf squares and spread with the corn mixture.
  5. Place 2 tablespoons of the meat mixture on each square leaving a 1-inch border.
  6. Fold over and tie securely into a parcel, using thread.
  7. Steam for about 1 hour.
Adapted from Naparima Cookbook
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calories
2360
fat
110g
protein
159g
carbs
205g
more
Adapted from Naparima Cookbook
Geranium Blog http://www.geranium.com/blog/
Chanukah Carrot Cake
“I have always been a die hard carrot cake lover so you can trust me when I say this is the WORLD’S BEST CARROT CAKE,” explains Danielle in Geranium’s Marketing Department. “I make it for so many special occasions, my family absolutely loves it and whenever I serve it there are no leftovers.”

Danielle’s family has an annual Chanukah bake-off where everyone in the family bakes a special treat and then they judge on creativity, presentation, and taste. Danielle made this carrot cake at the last “bake-off” and impressed all of the judges proudly taking home first place!  “I hope you enjoy!  And Happy Chanukah!”

Carrot Cake

Chanukah Carrot Cake
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8696 calories
915 g
1238 g
544 g
78 g
134 g
2204 g
5033 g
678 g
6 g
374 g
Nutrition Facts
Serving Size
2204g
Amount Per Serving
Calories 8696
Calories from Fat 4767
% Daily Value *
Total Fat 544g
837%
Saturated Fat 134g
668%
Trans Fat 6g
Polyunsaturated Fat 81g
Monounsaturated Fat 293g
Cholesterol 1238mg
413%
Sodium 5033mg
210%
Total Carbohydrates 915g
305%
Dietary Fiber 30g
120%
Sugars 678g
Protein 78g
Vitamin A
1243%
Vitamin C
35%
Calcium
128%
Iron
79%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
Cake
  1. 2 cups all purpose flour
  2. 2 tsp. baking soda
  3. 2 tsp. baking powder
  4. ½ tsp. salt
  5. 3 tsp. ground cinnamon
  6. ½ tsp. nutmeg
  7. 4 eggs
  8. 1 ¼ cup vegetable oil
  9. 1 cup granulated white sugar
  10. 1 cup packed brown sugar
  11. 2 tsp. vanilla
  12. 3 cups grated carrots
  13. 1 cup of pecans (optional)
Cream Cheese Frosting
  1. 8 ounces cream cheese, softened
  2. ½ cup butter, softened
  3. 2 cups confectioners’ sugar
  4. 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 325 degrees F
  2. Prepare either two 9” pans or one 12” cake pan, spray well or line with parchment paper
  3. In a bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg
  4. In a bigger bowl, whisk together eggs, oil, sugars, and vanilla, until incorporated
  5. Add the dry ingredients to the wet mixture and mix for about 2 minutes
  6. Add the grated carrots and pecans
  7. Pour the batter into the prepared pans. Bake for 45 to 50 minutes or until a skewer comes out dry when inserted. Cool completely before icing.
  8. To make the frosting, beat together cream cheese and butter until creamy. Add in icing sugar and beat for about a minute. Add the vanilla. Beat for another minute.
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calories
8696
fat
544g
protein
78g
carbs
915g
more
Geranium Blog http://www.geranium.com/blog/
Crockpot Green Beans
“Our kitchen on Christmas day is chaos,” says Amanda, a Project Estimator,  “You know the classic saying “too many cooks in the kitchen”? There are never enough burners and way too many dishes to wash.” Wrap that up with trying to time it all to the table – and it could spell disaster.  “A few years ago I came across this simple recipe for crockpot green beans. When I make bacon in the morning for breakfast I put some aside for this fantastic supper side dish! Now I get asked to make it every year – I just don’t tell them how easy it is.”

green beans

Crockpot Green Beans
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933 calories
17 g
176 g
63 g
72 g
21 g
1062 g
5765 g
6 g
0 g
35 g
Nutrition Facts
Serving Size
1062g
Amount Per Serving
Calories 933
Calories from Fat 566
% Daily Value *
Total Fat 63g
97%
Saturated Fat 21g
104%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 176mg
59%
Sodium 5765mg
240%
Total Carbohydrates 17g
6%
Dietary Fiber 2g
10%
Sugars 6g
Protein 72g
Vitamin A
1%
Vitamin C
19%
Calcium
12%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bag frozen green beans
  2. 2 (14 ounce) cans chicken broth
  3. 1 onion
  4. 1⁄2 lb bacon
  5. bacon drippings
  6. salt and pepper to taste
Instructions
  1. Thaw frozen green beans.
  2. Cut the bacon into small chunks and slightly fry.
  3. Drain the green beans.
  4. Season the chicken broth with roasted garlic.
  5. Dump all ingredients into the crock-pot.
  6. Cook on high for 5 hours or low for 8 hours.
beta
calories
933
fat
63g
protein
72g
carbs
17g
more
Geranium Blog http://www.geranium.com/blog/

Soda Bread
Michael, Assistant Project Manager, and his family likes to keep traditions alive around the holidays. One of the ways they do it is through his grandmother’s Irish soda bread recipe. My late grandmother from Dublin used to make it all the time” Michael says, “and now my dad makes it to keep the tradition in my family!”

Soda Bread

Irish Soda Bread
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3131 calories
654 g
70 g
28 g
81 g
14 g
1328 g
4338 g
211 g
0 g
9 g
Nutrition Facts
Serving Size
1328g
Amount Per Serving
Calories 3131
Calories from Fat 242
% Daily Value *
Total Fat 28g
42%
Saturated Fat 14g
72%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 70mg
23%
Sodium 4338mg
181%
Total Carbohydrates 654g
218%
Dietary Fiber 24g
97%
Sugars 211g
Protein 81g
Vitamin A
13%
Vitamin C
23%
Calcium
92%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
  2. 4 cups of flour
  3. 1 tablespoon of sugar
  4. 1 tablespoon of baking soda
  5. 2 ½ teaspoons of cream of tartar
  6. 2 cups of buttermilk
  7. 1 tablespoon of butter
  8. Optional 2 cups of raisins or 2 cups of cranberries
Instructions
  1. Mix the dry ingredients together including the raisins/cranberries, add the butter milk, mix all the ingredients in a mixing bowl
  2. Mix into a ball then take the ball of dough out of the bowl and knead the dough on the counter (sprinkle a light coat of flour on counter) while adding the table spoon of butter gradually
  3. place ball of dough in deep circular pie baking pan and cut a cross in the dough almost halfway through the dough.
  4. Place in oven
  5. Bake for 40-45 minutes at 375-400 degrees, turn (bread around 180 degrees in rack) after 20 minutes
  6. Test centre moisture of bread with wooden skewer/metal rod/fork. Should be no dough stuck to the skewer.
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calories
3131
fat
28g
protein
81g
carbs
654g
more
Geranium Blog http://www.geranium.com/blog/
Vegan Gingerbread Cookies
“It’s not always easy to be vegan in a non-vegan family,” explains our Land Development student, Jesica.  “ And it’s definitely not easy to convince them that it also tastes really good!” Last year, Jesica found this delicious vegan gingerbread recipe and decided to try it out. “My family loved it, and it’s now a staple in our family.”

Vegan gingerbread

Vegan Gingerbread Cookies
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2722 calories
417 g
0 g
112 g
23 g
95 g
693 g
1343 g
208 g
0 g
10 g
Nutrition Facts
Serving Size
693g
Amount Per Serving
Calories 2722
Calories from Fat 966
% Daily Value *
Total Fat 112g
172%
Saturated Fat 95g
476%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 1343mg
56%
Total Carbohydrates 417g
139%
Dietary Fiber 9g
37%
Sugars 208g
Protein 23g
Vitamin A
0%
Vitamin C
0%
Calcium
77%
Iron
89%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1⅓ cups whole wheat flour
  2. ¾ cup unbleached all purpose flour
  3. ½ tbsp baking powder
  4. 1 tsp baking soda
  5. ½ tbsp cinnamon
  6. 2 tsp ginger
  7. ½ tsp nutmeg
  8. ½ tsp cloves
  9. ½ cup coconut oil
  10. ½ cup + 1 tbsp evaporated cane sugar
  11. ¼ cup water
  12. ½ cup fancy molasses (blackstrap is not recommended)
  13. ½ tsp vanilla
Instructions
  1. In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
  2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water, molasses and vanilla, beat for another 30 seconds to mix thoroughly.
  3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
  4. Wrap the dough tightly in plastic wrap and refrigerate overnight (or for at least 2 hours)
  5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
  6. Preheat oven to 325F.
  7. Roll the dough directly onto parchment paper. (Read our baking tips above for perfectly rolled cookies.) The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
  8. Pop the unbaked cookies into the freezer to chill for 10 minutes.
  9. Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the centre.
  10. Let them cool completely before decorating. Store them in an airtight container for a perfectly soft chewy molasses cookie texture. Alternatively, you can store them with a little bit of air ventilation for a lightly crisp, snappy gingerbread cookies.
Adapted from ilovevegan
beta
calories
2722
fat
112g
protein
23g
carbs
417g
more
Adapted from ilovevegan
Geranium Blog http://www.geranium.com/blog/
Every holiday memory is unique, and every family celebration is one of a kind. From our family to yours, however you choose to celebrate, we send you our fondest wishes for the holidays and for the coming year!

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