I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, July 9, 2020

Beaded Mason Jar Solar Light

Here's the how-to on a simple DIY garden art project. No tools required!
All you need is a Mason jar, a solar light that fits inside it, some glass beads (dollar store gems) and a tube of clear marine silicone. It's waterproof and weatherproof. I had first tried using a glue gun for the job. It only took 20 minutes start to finish but later in the day the beads started sliding off the jar. 😡 
So stick with marine silicone!!

This is what my little solar light used to look like ↓ Pretty basic.
I only had these few glass beads leftover from something I made years ago. I lined them up, then rolled the jar alongside to ensure I had enough for the job.
Just a dab of silicone and place the bead. 

Start with one line and let if set about 20-30 minutes. I used a shoe on each side of the jar to keep it from rolling.

Once that row set I stuck 3 rows at a time on letting each section set before moving on. A little time consuming but you can go away and do something else while it dries.
And all finished!
If I had more glass beads I could've probably made another row, but I'm happy with how this looks.

Let the silicone completely dry and cure indoors for at least 12 hours before putting it outside.
Then simply turn the jar over on top of the solar light!
The little solar panel on the top of the lamp is not hindered by beads or silicone.

I might have to go buy more glass beads for my other lamps!

Wednesday, July 8, 2020

Sourdough Brownies with Orange

Just a little hit of orange gives these sourdough discard brownies a bright boost!
3 semi-sweet chocolate squares
1/4 cup butter
1/4 cup vegetable oil
3 eggs
1/2 tsp salt
2/3 cup sugar
1/2 cup brown sugar
2 tbsps water
1 tsp vanilla
1/2 cup cocoa powder
1/4 cup flour
1/4 cup sourdough discard
zest of 1 orange

Melt chocolate in a saucepan with the butter and vegetable oil. Once it's almost completely melted, remove from heat.
In a large mixer bowl beat the eggs, salt and sugars together then add water and vanilla. Combine the cocoa powder, flour and orange zest. Add to the mix and finally add in the sourdough discard.

Pour into a lined 9 X 9" pan and bake at 375°F for 30 minutes.
Cool in pan then lift out using the parchment paper.
They are delicious as is or you could go for your favourite frosting and sprinkle on some extra orange zest.

Makes 16 squares

Tuesday, July 7, 2020

Savory Beef and Cheese Cobbler

When you hear cobbler you automatically think of dessert. Well at least I do! But this dinner cobbler is so good with it's spicy meat filling and fluffy dumpling-like top, you might have seconds and forget all about dessert. 
1 lb lean ground beef
1 cup kernel corn
1 cup diced red pepper
1 - 284 ml (10 oz) Rotel tomatoes with chilis
1 cup salsa
1 tsp cumin
2 tbsps dry parsley, divided
1 cup shredded cheese, divided (monterey jack, cheddar)
5 strips of bacon, cooked and crumbled
1  1/2 cups Bisquick baking mix (or homemade mix)
2 tbsps yellow cornmeal
2/3 cup milk
1 egg

Cook the bacon in an oven-safe skillet, then remove to a plate. Remove all but 1 tbsp bacon fat from the pan. Add the beef and brown just until no pink is left. Add the corn and red pepper and cook another 2-3 minutes.
Add the Rotel, salsa and cumin. Bring to a boil, then simmer uncovered for 15-20 minutes. Add 1 tbsp parsley.
In a large bowl combine the baking mix, 1/2 cup cheese, bacon, 1 tbsp parsley, milk and egg. Mix well, then pour over the meat mixture.
I used a 10" cast iron skillet and everything fit in nicely. 
Bake at 400°F for 13-15 minutes. Remove from oven and add remaining 1/2 cup cheese to the top. 
Return to the oven 2-3 minutes to melt the cheese. Or you could broil for a browner top.
Let it cool about 10 minutes before cutting.
See below for my link to Homemade Bisquick Baking Mix ↓
Serves 6

Monday, July 6, 2020

Rhubarb and Strawberry Impossible Custard Pie

Tangy rhubarb, sweet strawberries and creamy custard...classic!
1  1/2 cups chopped rhubarb
1  1/2 cups strawberries (fresh or frozen)
3 eggs
1/2 cup Bisquick biscuit/baking mix (or homemade, recipe link at end of this post)
3 tbsps melted butter
1/4 tsp salt
1/2 tsp cinnamon
1  1/4 cups sugar, divided
1  1/2 tsps vanilla
1 cup milk

Streusel Topping:
1/3 cup chopped walnuts
1 tbsp brown sugar
1/4 tsp cinnamon

Mix rhubarb, strawberries and 1/4 cup sugar and place in the bottom of a 10" cast iron pan or pie plate.

In a blender combine well eggs, baking mix, melted butter, salt, cinnamon, 1 cup sugar, vanilla and milk. Pour over the fruit. This will become the pie "crust".

Make the streusel mixing the ingredients together then sprinkle on top of the pie.
Bake at 375 °F for 50-55 minutes
Cool before slicing
And check out the biscuit mix recipe below

Recipe link to Homemade Bisquick Baking Mix:

Saturday, July 4, 2020

Italian Sausage Stir Fry with Kale

 It's just too hot to cook outside! So instead of a barbecue this sausage stir fry with lots of veggies will be on the table tonight!
avocado oil
375 g (3/4 lb) mild Italian sausage
2 onions sliced
1 tsp minced garlic
1 large red pepper, sliced
handful of mushrooms, quartered
1 1/2 cups chopped kale
1/4 cup ketchup
1/4 cup water or white wine

Brown sausages in hot avocado oil then add the onions and garlic. Cook look enough to soften.
Then add the red pepper, mushrooms, ketchup and water. Cover and cook about 5 minutes or until the sausages are fully cooked.
Toss the kale in for just 1 minute...
...and it's ready to serve over rice or pasta, or simply as is!
Makes enough for 4 servings.

Friday, July 3, 2020

Mussels with Spaghetti and Kale

A perfect summer pasta dish especially enjoyed with a crisp, chilled white wine! All the summery feels right here!
907 g (2 lbs) mussels
5 large kale leaves, chopped (2-3 cups chopped)
500 g (1 lb) spaghetti
1/3 cup olive oil
2 green onions, sliced and separate whites and greens
2 tsps minced garlic
1/4-1/2 tsp dry chili flakes
1 lemon, zest and juice
1 tbsp dry parsley
salt and pepper to taste

Begin by steaming mussels in a covered pot until they open, 3-6 minutes. Discard any that don't open. Remove the meat from the shells and set aside.
Cook the pasta as directed on package, then drain and toss with the chopped kale. Cover and set aside.
Heat olive oil in a frying pan and add garlic and the whites of the green onions. Cook 1/2-1 minute. Add the chili flakes, lemon zest and juice, the rest of the green onions and parsley. Add the mussel meat to the pan and stir together.
Then toss the sauce with the spaghetti and kale and add salt and pepper to taste. You can also add parmesan cheese at the table.
Serves 4

Thursday, July 2, 2020

No Bake Tahini Date Stars

An all natural, cool and easy treat. Yes, sometimes we eat healthy snacks!
1/3 cup melted organic coconut oil
1/2 cup smooth tahini
1 tbsp pure maple syrup
1 cup chopped dates, packed
pink himalayan salt (optional)
sesame seeds (optional)

Soak the chopped dates in enough hot water to cover for 30 minutes, then drain well and press the extra water out.
Mix the tahini, coconut oil and maple syrup together and pour into forms. The original recipe called for 9 silicone muffin liners but I have 4 - 4" stars that worked. Use whatever you have...even empty yogurt cups might work! Put the forms on a tray and freeze about 10 minutes or until set.
In a food processor process the dates until smooth. You could add a little salt. Spread over the hardened tahini. You could leave them as is or sprinkle a little pink himalayan salt and sesame seeds on top.
 Return to the freezer for 20-30 minutes.

Then pop out of the mold and enjoy!

Keep frozen until ready to serve