Gardens, Home, Recipes, & Stories
Jars of mixed nuts, craisins, flax meal, nutritional yeast, pumpkin seeds, & sesame seeds for toppings Brent packs a version of this salad bowl everyday for lunch at work. We have a row of toppings in glass jars ready to add. Here’s the recipe he wrote for our son… Ingredients: Cooked rice 🍚 Refried beans… Continue reading Brent’s Balanced Salad Bowl Recipe
Fresh Summer Pasta This is a more summery version of my well loved autumnal Arti-tom Chick-feta Pasta salad recipe. I have 9 basil plants in my hydroponic window ledge grower, so I'm on my third batch of pesto so far this summer. I am also growing sugar ann peas in grow bags on my deck,… Continue reading Fresh Summer Pesto Salad Recipe
To make this recipe Mr. B & M safe (gluten, egg & dairy free), buy the gluten free Betty Crocker golden cake mix. Instead of eggs, use a liquid egg replacement like Just Egg, and choose a dairy free butter or margarine. Makes 12 servings Ingredients: 1 cup pecans, halved 1 box Betty Crocker Golden… Continue reading Pecan Pie Dump Cake Recipe
One of the things that grows incredibly well in our garden is our big ol' rhubarb plant. We have bags of it in our freezer, and are always looking for interesting ways to use it. I tried adapting a googled recipe first but it came out quite flat and lacking rhubarb flavour. In future I… Continue reading Rhubarb Cookie Recipe
I used to make a version of this recipe with chicken breast before I was vegetarian, so wanted to revisit it and alter it to my current diet. I’m also trying to go lower carb, so left out the rice. Ingredients: Makes 4 servings 540 ml can white kidney beans, drained & rinsed 750 g… Continue reading Bean & Veg Sage Saute Recipe
This recipe has evolved from one my childhood best friend Kara's mom, Roberta, used to make when we were kids. Same basic ingredients with my own twist of conveniences like seasoning packs and canned beans. Ingredients: 2 lb lean ground beef 1 medium onion, diced 2 stalk celery, diced 12 white mushrooms, quartered 1 green… Continue reading Chili Recipe
Pesto Ingredients: 2 cups fresh cilantro or basil 3 large garlic cloves 1/4 cup olive oil 1/4 t ground red pepper 1/4 cup raw hulled sunflower seeds Pesto Instructions: Add all ingredients together in a food processor or blender. Puree until almost smooth. Any leftovers can be frozen in ice cube trays for individualized portions… Continue reading Spicy Pesto & Roast Vegetables Recipe
This recipe was inspired by the Red Curry Chicken recipe in Quick & Easy Thai Cuisine Lemon Grass Cookbook by Chef Rut Poladitmontri & Judy Lew. Makes a very large batch, so half or quarter recipe. Freezes and reheats well. Ingredients: 4 - 400 ml cans coconut milk 2 - 112 g jar red curry… Continue reading Red Curry Chicken Recipe
The one thing I've really missed since going wheat free a number of years (well, there's a few things, but this is one of the big ones) is a good toasted buttered everything bagel from Timmies. I noticed that you can now buy the seasoning mix, and got the idea that I should make my… Continue reading Everything Bagel Seasoning Mix Recipe
Pancit is a Filipino noodle, meat and veggie dish. It's delicious, and I have a hard time eating just a little. I've been craving it lately, but am eating low carb, so decided to make it, tonight leaving out the noodles... Makes 10 servings (1 cup each) = 5 net carbs Ingredients: 1 medium head of… Continue reading Pancit Recipe
Plum Hill 