Recipes from mom

Ingredients 4 cups frozen strawberries (about 520g) 1 cup granulated sugar (200g) 1/2 cup water 1/2 cup heavy cream 2 tablespoons corn starch Ice Cream Cake 2 litres Chapman's Strawberry Shortcake Ice Cream 3 cups crushed vanilla cookies 1/2 cup melted butter Instructions Strawberry Sauce: In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened. Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture). Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly. Pour into a medium bowl and set aside to cool to room temperature (this can be done the day before, or use the fridge or freezer to speed up the process). Ice Cream Cake Remove ice cream from the freezer to soften for 30-45 minutes before assembly. In a large bowl, combine crushed cookies and melted butter.  Place a piece of parchment

Easy 20-Minutes Fish Stew cooking in a delicious and rich broth! Course: Fish, Seafood Cuisine: American Servings: 4 servings Ingredients 2 tbsp olive oil 1/2 whole white onion, diced 2 cloves garlic, minced 1 1/2 lb wild cod 15 oz can diced tomato 1/2 cup coconut milk 1/2 cup Hood Sour Cream 2 tbsp tomato paste 1 whole red bell pepper, sliced 1 whole green pepper, sliced 1 pinch sea salt + pepper, to taste 1/2 tsp red pepper flakes 1 tbsp fresh cilantro Instructions Heat oil in a large skillet. Add onion and garlic, cook until fragrant (3 mins). Add can of diced tomato, stir. Proceed to add in coconut milk, Hood Sour Cream and tomato paste. Give mixture a stir and allow it to cook for 2-3 mins. Next add sliced peppers and cod chunks. Season with salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod pieces that are not completely immersed in broth. When done, remove fro