Gardens, Home, Recipes, & Stories
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
Xmas brunch This recipe was adapted from a recipe that came through my FB feed (click this link to see the original recipe) a few weeks ago, and I adapted it to fit all our allergies (dairy-free, egg-free, gluten-free). It has the texture and flavour of a really good cinnamon bun, but without all the… Continue reading French Toast Muffin Recipe
Last winter I was clearing out my pantry and found a couple cans of whole corn that I bought accidentally instead of creamed corn. I threw together a quick Mexican bean soup to use them up, but never wrote down the recipe, because I was just using up ingredients I don't normally keep on hand.… Continue reading Mexican Bean & Rice Soup Recipe
This is a delicious way to use up the basil growing in your garden as the summer wraps up. Leftover pasta is great hot or cold, and freezes well. Ingredients: 1 box Barilla gluten free macaroni or rotini pasta 2 cups frozen or fresh broccoli bite size florets 2 cups sweet frozen petite peas 1… Continue reading Garlicky Green Pesto Pasta Recipe
As summer comes to a close this is my favourite way to use up the abundance of chives and basil I’ve grown on my deck. Makes 2 cups of pesto. Freezes well. Ingredients: 2 cups fresh basil, destemmed & washed 2 cups fresh chives, roughly chopped and washed 4 cloves fresh garlic, quartered 1/2 cup… Continue reading Garlicky Basil Chive Pesto Recipe
One of my favourite games to play is finding creative ways to use up random ingredients, especially when I'm running low on groceries. Today's challenge started with 3 beets and no idea what to make for dinner. The cold drizzly weather had me in the mood for soup, and when I googled beet soup I… Continue reading Beet & Rice Soup 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 12 servings, leftovers are excellent, freezes well. Ingredients: 4 - 400 ml cans full fat coconut milk4 oz (114 g) can Maesri red curry paste0.25 cup coconut aminos… Continue reading Thai Red Curry Vegetarian Recipe
If your husband is like mine, he sometimes gets the wrong thing on the grocery list. I had cream style corn on the list once, and he came back with canned niblet corn, so I turned his mistake into a delicious chowder! Makes a very large pot of soup. Leftovers can be reheated or frozen.… Continue reading Corn, Bean & Potato Chowder Recipe
Growing up, my favourite chili was one my best friend Kara's mom, Roberta, made when we visited. It was a giant pot that fed the 9 kids of our combined families. It had loads of big chunky vegetables and was filling and hearty. Over the years I've taken her recipe and removed the meat, added… Continue reading Hearty Decadent Chili sans carne Recipe
This recipe was adapted from Wall Flower Kitchen's Roast Lentil Loaf recipe. I swapped out the carrots for grated beets (they make it look more meaty!), changed some of the measurements, and made the gravy a bit simpler. If you're a vegan or vegetarian and craving a roast dinner with gravy, this recipe totally hits… Continue reading Lentil Bean Roast with Balsamic Gravy Recipe
Plum Hill 