Rhubarb Muffins Thursday, Jun 13 2013 


I was excited to get some rhubarb again this year, and decided to try this new recipe from Simply in Season. They turned out wonderful! So moist, and perfect combinaison of sweet and sour from the rhubarb. It’s definitely a recipe I’ll turn to time and again in rhubarb season!

Rhubarb Muffins

1 cup buttermilk, sour milk, or plain yogurt*
3/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp vanilla
2 cups wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups rhubarb, diced
1/2 cup nuts, optional

Mix together buttermilk, brown sugar, oil, egg, and vanilla. Stir in flour, baking soda, baking powder and salt until just moistened.Stir in rhubarb and nuts.ย Pour in greased/lined muffin tins.

1/4 cup sugar
1 Tbsp butter, melted
1 tsp cinnamon
1 tsp flour

Combine topping ingredients and sprinkle on top of batter. Bake at 375F approximately 20 minutes, until toothpick in center comes out clean.

*I make my own buttermilk by adding 1 Tbsp vinegar to my milk and letting is sit a couple minutes.

Strawberry Muffins Tuesday, Jun 11 2013 


This is a recipe slightly modified from Simply in Season. It’s so simple to put together, and deliciously moist! It’s definitely a recipe I’ll be making again and again!

Strawberry Muffins

1 1/4 cup strawberries, mashed*
3/4 cup sugar
2/3 cup oil
2 eggs
1 cup wheat flour
1/2 cup white flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Mix together sugar, oil, and eggs. Stir in strawberries. Add in dry ingredients, only stirring until combined. Pour into greased/lined muffin tins and bake at 375F for approximately 20 minutes, until toothpick inserted in center comes out clean.

* I used thawed frozen strawberries.

Sunshine Muffins Friday, May 3 2013 


Last year, I was given an old recipe box, with lots of old newspaper clippings, with recipes. This recipe is from one of those clippings, so I don’t know where to give the credit! Of course, I did my own variations anyways. ๐Ÿ™‚ ย We all loved this recipe, and so did our neighbour kids! The 3.5 dozen (double recipe) didn’t last 2 days! Very moist, fresh, and delicious! Definitely will be making it again.

It’s a versatile recipe, feel free to change the add-ins to sunflower seeds, poppy seeds, grated apples instead of the grated carrots, dried fruit, etc.

Sunshine Muffins

2 cups flour (I did 1/2 cup white, 1 1/2 cup spelt)
2 tsp baking soda
3/4 cup sugar
1 Tbsp cinnamon
2 Tbsp ground flax
2 Tbsp hemp hearts
1 Tbsp sesame seeds
1/3 cup sunflower seeds/poppy seeds, etc (optional)
1/3 cup coconut
1/3 cup chocolate chips
2 cups grated carrots
1 banana, mashed
3 eggs
1 cup oil
2 tsp vanilla

Combine flour, baking soda, sugar, and cinnamon together. Stir in sesame seeds, coconut, chocolate chips, carrots and banana.

Beat together eggs, oil, and vanilla. Stir into flour mixture until just moistened. Spoon into greased/lined muffin cups and bake at 375F for 15-20 minutes.

Makes 1.5 dozen.

Brown Rice Pudding Tuesday, Apr 30 2013 


We had company last night, and I made rice. Lots of rice. Loads of rice! I had a lot of leftovers, and decided to try a brown rice pudding recipe. I googled, and got a few ideas. This morning I made the rice pudding, and while it looks like oatmeal, it’s much yummier!!

The recipe is an adaptation from Versagrain’s.

Brown Rice Pudding

1 1/2 cup brown rice (I used brown basmati)
2 cups milk, divided
2 Tbsp sugar*
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1 egg
1/4 cup coconut (optional)
3/4 cup raisins (optional)
1 Tbsp butter
1/2 tsp vanilla

In a medium size pot, combine rice, 1 1/2 cups milk, sugar, salt, nutmeg and cinnamon. Cook over medium heat, stirring frequently, until pudding is thick and creamy – approximately 10-15 minutes.

Stir in remaining 1/2 cup milk, beaten egg, coconut and raisins. Cook 2 more minutes, stirring constantly. Remove pudding from heat, stir in butter and vanilla. Enjoy warm!

* I reduced the sugar a lot compared the original recipe, and still found it too sweet because of the added raisins, sweeten to your taste!

Flax-laden Banana Chocolate Chip Muffins Thursday, Apr 4 2013 


I’ve been trying to add more fiber into our diet these days. This recipe I caught my eye since they contain so much ground flax, which is so high in fiber content! I thought they would be dense, but they worked beautifully, and my whole family is eating them up! One would never know there is so much ground flax in them. ๐Ÿ™‚

Flax-laden Banana Chocolate Chip Muffins

3/4 cup butter/margarine
3 tsp vanilla
4 eggs
3/4 cup sugar
2 cups mashed banana (approx 4 bananas)
1/4 cup lemon juice
3 cups whole grain flour
1 cup white flour
3/4 cup ground flax*
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 to 1 1/2 cups chocolate chips

Beat together butter, vanilla, eggs, sugar, bananas, and lemon juice. Add in dry ingredients and mix until mixed in. Fold in chocolate chips. Bake at 350F for 20-25 minutes.

* You can easily grind flax seeds in a coffee grinder!

Secret Recipe Club: Polenta Pizza Crust Monday, Feb 25 2013 


This is my 12th Secret Recipe Club reveal day! I’ve enjoyed being part of this group, being assigned a food blog, choosing a recipe, and trying it out. Oftentimes, the blogs assigned were quite different than how I normally cook. So it was a challenge, especially at times, to find something that my whole family would like, yet something new and unique to try out! ๐Ÿ™‚

I’ve enjoyed this time, but sadly this chapter of my blogging life is coming to a close now. With our recent move, getting used to our new schedule, expecting our 3rd, homeschooling our 1st, and preparing for our move to Africa in a few months, I have to let some things go. As fun as it’s been to be part of SRC, sadly, I’ll pass that fun on to another food blogger waiting to join. ๐Ÿ™‚ ย So thanks for joining me in these past reveals, and do check in from time to time! Of course there will be new recipes posted here, that’s my hobby! ๐Ÿ˜‰ ย I’m enjoying putting my recipes on here as it will also be so handy once we are in Africa, where I can’t bring all my cookbook stash. ๐Ÿ™‚


This month, I was assigned Bean’s blog,ย Without Adornment. How fun to get to end this SRC journey with being assigned a fellow Canadian food blogger! ๐Ÿ™‚ ย Bean cooks gluten-free, and, also has a lot of recipes that are dairy free, egg free, etc. It’s a great blog for those of you with these allergies!

After browsing around, I decided on the Vegan Polenta Pizza. However, I’m not using her toppings (kale, mushrooms and pine nuts). Sounds yummy to me, but I do have one child who is a picky eater, so I try to be sensitive to that, while pushing him to try new things as well. ๐Ÿ™‚ ย He LOVES pizza, and guess what? He loved this one! I didn’t tell him it was a different crust. He took a bite and said “Mmm, this is good food!” and ate his whole piece. Yay!!!

I’m also excited about this crust, because, in Africa, they eat a lot of maize, which I believe is sort of similar to cornmeal. Since that will be so readily available to us, I’m sure I’ll be able to make a very similar pizza-crust to this recipe! And since my sons love it – yay! ๐Ÿ˜€ ย So thank you, Bean, for this recipe that I’m sure will come handy in the future!

Polenta Pizza Crust

2 cups water
1 tsp italian seasoning
1 1/2 Tbsp oil
1/2 tsp salt
dash pepper
3/4 cup cornmeal

Bring water to boil. Add seasonings and oil. Whisk in cornmeal slowly, and let it simmer/boil 5-7 minutes, until thick (oatmeal-like consistency), stirring constantly. Add a bit of water if necessary, though I didn’t need to – probably depends how hard you let it boil. ๐Ÿ™‚

Spread on greased cookie sheet/pizza pan, working quickly so that the polenta doesn’t have time to set. I spread it on an 11″ circular pizza pan and it seemed the perfect thickness to us (“thin-crust”).

Bake at 450F for 20-25 minutes, until lightly brown underneath. Remove from oven, and put desired toppings on. Return to oven and bake another 10 minutes.

Breakfast Pizza Toppings (as pictured above):

4 eggs
1/4 cup milk
Meat or sausage of choice
Pizza sauce/salsa

Mix together eggs and milk, and cook in a frying pan. I left them slightly undercooked as they cooked a bit more in the oven.

Put desired sauce on top of polenta crust. I used pizza sauce on half, and salsa on the other (kid-friendly and for adults!). Spread scrambled eggs over the top. Place meat/sausage of choice. Top with cheese!

Breakfast Sausage Monday, Feb 18 2013 


Once in a while we crave breakfast sausage, to have that “North American breakfast” of eggs, meat, hashbrowns and toast. Every time I buy some, we end up disappointed, and a bit grossed out, at all the fat chunks in the sausage. ๐Ÿ˜› ย While fat in and of itself isn’t bad, I really don’t enjoy eating a lot of fat in my meat! When my friend shared this breakfast sausage recipeย she had tried, I knew I wanted to try it.

While I was mixture up the recipe, my son got the flu, so I stuck everything in the fridge. The next day I ended up just shaping all the meat (a tripled recipe) into rolls and baking it on top of a cooling rack (for the fat to drip into the cookie sheet), as I needed to get it dealt with quickly. I plan on using the meat as a snack or lunch with cheese and crackers, as well as on top of pizza! It tastes very good, and I’m sure it would taste great shaped into little patties or sausages to fry up with eggs for breakfast. Just takes a bit longer to shape them like that, so I went the easy way. ๐Ÿ˜‰ ย Here’s my adaptation to the recipe, though I’m sure the original tastes just as good! My boys don’t enjoy spicy as much, so I made a more plain version.

Breakfast Sausage

1lb ground pork
1 tsp salt
1 tsp sage
1 tsp thyme
1 tsp paprika
1/2 tsp black pepper

Mix all ingredients together.

For sausage balls: roll into 24 balls, place each one in a mini-muffin tin. Bake at 350F for 20-23 minutes or until no longer pink in the center.
For sausage patties: form into 12 equal size patties. Fry in a frying pan, on medium-high heat, 3-4 minutes per side or until no longer pink in the center.
For sausage roll (like I did): shape into logs, place on a rooling rack on top of a cookie sheet (so fat can drip down). Bake at 325F, approximately 2hrs until center is no longer pink.

All of these would freezer really well before (or after) being cooked!

Orange-Cranberry Spelt Muffins Thursday, Feb 7 2013 

My friend Sara made these and talked about it on facebook. Sounded so good to me that I had to make it the same day she shared the recipe! ๐Ÿ™‚

Orange-Cranberry Spelt Muffins

1 grated orange zest
3 eggs
1/4 cup oil
1 1/4 cup buttermilk*
1/2 cup honey
2 1/2 cups spelt flour (I used 1 3/4 spelt, and 3/4 white)
1 tbsp baking powder
3/4 tsp salt
pinch allspice
1/2 tsp cinnamon
1/2 cup dried cranberries

Mix dry ingredients together, then combine with wet. Bake in muffin tins at 350F for 20-25 minutes until a toothpick inserted in the middle comes out clean.

*You can make your own by combining milk with 1 Tbsp vinegar for your total 1 1/4 cup “buttermilk”, and let it sit for 5 minutes. Or use kefir if you have that handy!

Breakfast (or supper!) Casserole Monday, Feb 4 2013 

photo copy 5

photo copy 4


(I ate mine with salsa on top!)

I hadn’t done this recipe is so long, since we don’t often eat breakfast all together (my husband gets up way earlier), and because it takes an hour to cook. But the other day I was wondering what to make for supper, and I had some older bread to use up, fresh cheese my aunt made and gave us, some cooked meat, and fresh farm eggs! I decided to make this breakfast casserole for supper, and then wondered why I’ve never done so before! It’s an easy dish to prepare earlier in the day (when I have more energy), and includes all food groups to fill our tummies up. ๐Ÿ™‚

Breakfast casserole

8 cups bread chunks*
2 3/4 cups milk
10 eggs
1 cup diced meat
1 cup cheese, shredded
2 1/2 tsp worcestershire sauce
1 tsp salt
1 1/2 tsp dry mustard
3 1/2 tsp parsley

Mix bread and meat together in a 9×12 casserole dish.ย In a separate bowl, beat eggs, and add remaining ingredients (Except cheese). Mix well. Pour liquid over bread and meat mixture, and press down to saturate all the bread. There should be a fair amount of extra liquid, that it almost seems like too much! Cover with plastic wrap and place the casserole dish in the fridge for a few hours or overnight. This allows time for the bread to soak up the liquid. You want it to still be quite moist after it’s soaked in and baked, which is why it seems like way too much liquid at first. ๐Ÿ™‚

Bake, uncovered, at 350F for 1hr.

*that’s my homemade bread, might need less if using lighter store-bought.

Baked Beans Friday, Nov 23 2012 


Sometimes, I just crave baked beans. There’s something so yummy about them! When I make baked beans, I make a large batch and freeze some for later. This way I no longer need to buy cans to satisfy those occasional baked beans cravings. ๐Ÿ™‚

Baked Beans

2 cups (1lb) dried navy beans*
10 cups water
1/2 cup brown sugar
1/4 cup molasses
1 tsp salt
1 medium onion, chopped
3 cups water

Soak beans overnight.Heat beans and 10 cups water to boiling in a large pot. Boil uncovered for 2 minutes. Stir in remaining ingredients except 3 cups water. Pour into oven-safe dish. Cover and bake at 350F for 4 hours, stirring occasionally. Stir in 3 cups water. Bake uncovered 2hrs, stirring occasionally, until beans are tender and desired consistency.

*I was out of navy beans, and made the above recipe with Mung beans successfully!

Recipe is slight variation from Betty Crocker’s Cookbook.

Next Page »

%d bloggers like this: