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!



Monday, November 4, 2024

Cheesy Lentil Bake

An easy meatless meal that's pleasantly spiced, packed with protein and fibre!

Ingredients:

1-2 tbsps vegetable oil

2 carrots, peeled and shredded

1 onion, finely chopped

1 cup dried red or green lentils

3 cups vegetable broth, heated

1 cup shredded cheddar, divided

1/3 cup Panko crumbs

1 tsp ground cumin

1/2 tsp turmeric

1 tsp allspice

salt and pepper to taste

Heat oil to medium high in a large skillet. Cook carrot and onion 5-6 minutes then add the lentils. Add about 1/2 cup hot broth and bring to a boil. Continue adding broth, about 1/2 cup at a time as you would for risotto, only adding more broth once absorbed. Add seasonings and stir regularly. The lentils should be cooked in about 15 minutes.

Preheat oven to 350°F.

Add 1/2 cup cheese and the Panko to the skillet and stir just until cheese starts to melt. Line an 8" pie plate with parchment paper and firmly press the mixture into the plate. Sprinkle the rest of the cheese on top.

Bake for 30 minutes. Remove from oven and let cool 10-15 minutes before lifting pie out of the pan and slicing.

Serves 4

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Sunday, November 3, 2024

Slow Cooker Chicken and Pumpkin

Not fancy, just a homestyle rustic one pot meal! Anybody still got pumpkin?

Ingredients:

3 lb chicken

1 onion, quartered

2 cups pumpkin (or other winter squash), cut in chunks

3 medium potatoes, quartered

2 tsps garlic powder

1 tsp dry minced onion

2 tbsps BBQ sauce

1 tbsp maple syrup

salt and pepper to taste

Spray cooking oil in the crock pot then add the onion and pumpkin. Salt and pepper the inside of the chicken and sit it on top of the vegetables. Combine the BBQ sauce and maple syrup and brush over the chicken. Add the quartered potatoes around the chicken and sprinkle everything with garlic powder and dry minced onion.

Cover and slow cook on high for 3-4 hours or until vegetables are tender and the chicken's internal temperature reads 165°F.

Serves 4


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Friday, November 1, 2024

Smashed Sweet Potato Pizza

Who knew a baked sweet potato could turn into a pizza? This little gem is a tasty gluten-free option to pizza crust. Don't get me wrong, I love me a good pizza but if you're looking for a quick and healthy alternative this is it!

Ingredients:
1 medium sweet potato 
3-4 tsps BBQ sauce
3/4 cup shredded mozzarella 
1/4-1/2 cup cooked chopped chicken 
Some thinly sliced red bell pepper
Olive oil, regular or spicy 
First, scrub the sweet potato clean and pierce a few time with a fork. Microwave on high 4 minutes until tender. 
Split it down the middle but don't cut right through. Splay it opened on a parchment lined baking sheet peel side down. Cover with another piece of parchment and press down with a heavy skillet or use a rolling pin to press the potato to about 1/4" thick. Peel off top layer of parchment.
Spread with your favourite BBQ sauce then add mozzarella, chicken, red pepper and a drizzle of oil.
Pop into a 350°F oven for 10-12 minutes then broil a couple of minutes to bubble up the cheese. 
Serves 2 for a light lunch

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Wednesday, October 30, 2024

Pumpkin Bacon Risotto

Don't throw out that Halloween pumpkin! This seasonal risotto is a perfect fall entrée or side dish. Worth the time it takes to create this creamy, hearty comfort food. You can't rush this one.

Ingredients:
4 slices of bacon
3/4 cup diced onion 
10 oz fresh diced pumpkin 
1 cup arborio rice
2 tsps minced garlic
1/4 cup parmesan 
5 cups broth (vegetable, chicken or beef)
2 tbsps olive oil
Black pepper to taste
1 tsp dry thyme
Cook bacon until crispy then remove and drain on paper towels. Toss diced pumpkin with the bacon fat and spread on a lined baking sheet. Roast at 425°F for 15 minutes, toss then return to oven for another 5 minutes.  
 
Bring broth to a simmer in a saucepan and keep hot.
 
In same pan that bacon was cooked in heat olive oil to medium high and cook diced onion 3 minutes before adding garlic for 1 minute. Add the rice stirring to coat with oil then add 1/3 cup hot broth scraping the brown bits off the pan. Cook until broth is evaporated then add 1/2 cup more broth. Repeat in this manner adding 1/2 cup broth and cooking until evaporated until all 5 cups of broth have been added and rice is tender.
 
When pumpkin is roasted reserve about half for garnish. Then with the remaining half mash half of that with a fork and stir that and the diced into the rice. 
 
Stir in parmesan, black pepper and thyme.
Serve topped with reserved diced pumpkin, crumbled bacon and more parmesan. 

Serves 4

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Monday, October 28, 2024

Mushroom Cauliflower Rice

Naturally gluten free, cauliflower rice is a great replacement for white rice and it's also low in carbs.

Ingredients:

 1 1/2 cups sliced mushrooms

2 tbsps butter, divided

1 tbsp olive oil

2 tsps minced garlic

1/2 tsp thyme

1/2 tsp dry minced onion

salt and pepper to taste

2 cups cauliflower rice

Heat 1 tbsp butter and 1 tbsp olive oil to medium high heat in a skillet. Add the mushrooms and sauté 3-4 minutes until golden. Add the garlic until fragrant, about 30 seconds. Add 1 tbsp butter to the pan and on medium low add the cauliflower rice, thyme, minced onion, salt and pepper. Heat through for 3-4 minutes.

Serves 2


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Saturday, October 26, 2024

Savory Pork Medallions

Your mashed potatoes are begging for these savory and tender pork medallions! Saucy and simple to make in under 30 minutes.

Ingredients:

1 lb pork tenderloin, cut in 1" slices

Montreal steak spice

2 tbsps olive oil


Gravy:

2 tbsps butter

1 large onion, thinly sliced

2 tsps minced garlic

1 tbsp flour

1 cup beef broth

2 tsps worcestershire sauce

1 tsp dry thyme

Give the slices of pork a generous sprinkling of Montreal steak spice then cook them in a skillet on medium high heat with 2 tbsps olive oil. They'll need about 3-4 minutes per side then remove to a plate.

Melt the butter for the gravy in the same pan and on medium heat cook the onions for 8-10 minutes. Add the garlic until fragrant, about 30 seconds.

Whisk the flour into the broth, worcestershire sauce and thyme. Make a well in the center of the onions. Pour in and whisk to avoid lumps then stir together with the onions and cook 1-2 minutes to thicken.

Return the pork to the pan to heat through. The internal temperature should read 145°F.

Served up on mashed potatoes or if you prefer buttered egg noodles or rice.

Serves 3-4


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Friday, October 25, 2024

Squash, Black Bean, Orzo and Sausage

Pumpkin, butternut, spaghetti or acorn squash are all readily available at this time of year, fiber rich and full of nutritional goodness! Try one or more in this wholesome dish.

Ingredients:

 2 cups cubed pumpkin, butternut squash or other hard squash

1 cup cherry tomatoes

2 tbsps olive oil

salt and pepper to taste

10 oz Italian sausage, cut in 1" pieces

1 cup orzo

1 1/2 cups canned black beans

2 cups chopped spinach


Toss squash with 2 tsps olive oil, salt and pepper. Roast on a lined baking sheet and 400°F for 15 minutes. Add any tender squash (I had slices of miniature spaghetti squash here) tossed with 1 tsp olive oil, salt and pepper. Toss the tomatoes with 1 tbsp olive oil and spread each vegetable out beside the previously roasted squash along with the slices of sausage and return the pan to the oven for 15 minutes.

Cook the orzo in 2 cups of water. Bring to a boil then simmer 10 minutes. Remove from heat, add the spinach and cover.

Once the vegetables and sausage are cooked add the black beans to the pan and place back in the oven for 5-10 minutes or until the beans are heated through. Then toss everything together.

Serve along side the orzo and spinach or stir the vegetables, sausage, orzo and spinach together to serve.

You may like it served at the table with parmesan cheese. 

Serves 4

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