Oct 15 | Recipes
Just in case you have a bit of leftover turkey from the weekend :), I thought I would share this delicious slow cooker turkey chili recipe with you! While it’s meant for ground turkey, I’m pretty confident that leftovers from your turkey dinner will work just as well!
This slow cooker turkey chili is perfect for cold nights when all you want is some comfort food. I’ve tried quite a few chili recipes and I think I’ve found my new favourite! Actually, everyone enjoyed it. We ate it two nights in a row, then I froze the rest to make for a super easy meal one night!
Adapted from The Nourishing Home.
-
1-2
cans of black beans
drained
-
28
oz
can of crushed tomatoes
-
8
oz
can of tomato sauce
-
1
small diced onion
-
2
large carrots
diced
-
2
celery stalks
diced
-
1
cup
of frozen corn
-
2
garlic cloves
minced
-
2-3
Tbsp
chili powder
-
1
Tbsp
of Italian seasoning
-
1/2
Tbsp
sea salt
-
1
pound
ground turkey or 2 cups shredded/chopped turkey
or beef
-
Shredded cheese to garnish each bowl
Cook ground turkey (or beef) on the stove, set aside.
In a slow cooker, add all of the above ingredients, except for the cheese. Mix thoroughly, until well combined.
Cook on low for 8-9 hours.
Serve with shredded cheese, if desired.
Oct 12 | Recipes
Here is yet another tasty recipe from Lorraine! This time it’s an apple crisp recipe especially for those of you with gluten sensitivities.
The original recipe was taken from a cookbook titled: “Food à la canadienne”. Lorraine made the necessary changes to adapt it to their gluten free needs. This Gluten-free apple crisp is sure to please!
-
6
cups
of chopped apples
approx. 2 lbs.
-
1
Tbsp
lemon juice
-
1/3
cup
of gluten free all purpose flour
you can use brown rice flour as well
-
2/3
cups
of gluten free rolled oats
Cream Hill Estates
-
1
cup
of brown sugar
I use Demerera brown sugar as it contains more nutrients than regular brown sugar
-
1/3
cup
butter
I sometimes replace this with a good oil such as Grapeseed Oil or Sunflower Oil
Arrange apples in a greased baking dish and sprinkle with lemon juice.
Mix flour, oats and sugar. Cut in butter until mixture resembles coarse bread crumbs; sprinkle over apples.
Bake at 375 degrees F. until apples are tender and topping is lightly browned (35 – 40 minutes).
When in a hurry, I have cooked this recipe in the microwave.
Oct 11 | Recipes
Lorraine sent along her delicious baked beans recipe that she thought you would enjoy eating with your Thanksgiving brunch this weekend!
Her family typically eats these with a green salad and gluten free bread or buns. But, on occasion, they have this bean recipe for breakfast with toast or a bagel for a complete protein and some fruit. This provides a meal that contains many vitamins and minerals and has a good dose of fibre and it is a frugal way of feeding your family!
Lorraine’s Baked Beans
-
2
lbs.
Navy beans
washed and sorted – preferably organic
-
l
cup maple syrup
-
1
chopped onion –
preferably organic
-
1
tsp.
Dry mustard
-
drizzle of 1st cold pressed olive oil
preferably organic
-
1
tsp
salt
-
¼
tsp.
Pepper
Rinse and sort beans then cook for approximately 1 ½ hours in dutch oven.
Then transfer to a slow cooker or an oven safe dish.
Leave just enough water to cover beans.
Add the remaining ingredients and cook in crock pot on low for approximately 6 hrs or in oven at 250 degrees until cooked.
The recipe can be doubled and frozen for future use. Serve with whole grain buns and a salad for a complete nutritious meal.
Sep 27 | Recipes
Here’s a recipe for nights when you need something quick, delicious and budget-friendly! These Chili Rubbed pork chops with Lime Butter are perfect served with either mashed or roasted potatoes and steamed vegetables! Though these were fried, throwing them on the BBQ would also be tasty!
-
1
pound
boneless pork sirloin chops
-
1
teaspoon
ground cumin
-
1
teaspoon
ground paprika
-
1
teaspoon
ground dark chili powder
-
Salt & pepper to season
-
1
Tablespoon
olive oil
-
6
Tablespoons
butter
softened
-
2
cloves
roasted garlic
minced
-
Juice from 1 small lime
Combine the cumin, paprika and chili powder in a small bowl. Season the pork chops with salt & pepper and then evenly sprinkle the spice mix over them & rub in to the meat.
Combine the butter, roasted garlic and lime juice in a small bowl. Set aside while you cook the pork chops.
Add the olive oil to a large skillet and heat over medium high heat. Add the pork chops to the skillet and pan sear until cooked through; about 5 minutes on each side. {Optional} add a small amount of the lime butter to each pork chop while they are cooking.
Transfer the pork chops to a plate, adding the lime butter to each pork chop to melt from the heat.
Serve immediately.
Sep 4 | Recipes
Delicious Pumpkin Recipes
Fall will be arriving soon and along with Fall comes delicious pumpkin recipes! Here’s a list full of yummy pumpkin recipes that are sure to please!
1) Pumpkin Chai Tea via Dukes and Duchesses
2) Pumpkin Chocolate Swirl Cheesecake via Sweet Twist of Blogging
3) White Chocolate Pumpkin Nog via Kitchen Meets Girl
4) Roasted Pumpkin Seeds via My Organized Chaos
5) Frozen Pumpkin Latte Pie via Frugal Foodie Mama
6) Pumpkin Pie Cookie Butter Smoothie via Frugal Foodie Mama
7) Pumpkin Cinnamon Rolls via Practical Savings
8) The Best Pumpkin Bars via Julie’s Eats and Treats
9) Mini Chocolate Chip Pumpkin Muffins via Crumbs and Chaos
10) Old Fashioned Pumpkin Cookies via Farmer’s Wife Rambles
11) Pumpkin Scones via Butter with a Side of Bread
12) Espresso Spice Pumpkin Muffins via Crumbs and Chaos
Bonus: My very own Mini Pumpkin Cheesecakes and Slow Cooker Pumpkin Butter!
What are your favourite ways to use pumpkin?
Aug 12 | Easy DIY, Recipes
My all-time favourite dill pickles when growing up were my Gramma’s dill pickles. She would have them on the table before we sat down to eat. By the time we were actually seated and ready to eat, they were all gone! So, she would go back to the pickle jar and take some more out so we could devour them some more! Everyone loved Gramma’s dill pickles. I am so happy that she actually had the recipe written down, so I can carry on creating the best dills!
The recipe is simple; however, I have tried to explain all the steps needed to create these wonderful dill pickles.
What you will need:
Equipment:
- Water bath canner (or a huge pot to sterilize the jars after filling)
- Large pot for the pickling brine
- Jar Lifter (to pick up the hot jars)
- Lid lifter (magnetic or tongs) (to pick the lids out of the boiling water where they were sterilized)
- Jar funnel (optional – I don’t use this for dill pickles)
- Saucepan or pot to sterilize the lids
- Large spoon or ladle or measuring cup, which works great because it has a pouring spout
- Quart/Litre wide mouth glass jars
- Lids; thin flat round metal lids (made especially for canning) or BPA free reusable canning lids and food safe canning rubber rings
- Screw band metal rings
- Towel to place sterilized jars on
Ingredients:
- Approx. 8 lbs. Pickling Cucumbers, fresh and crisp
- Garlic
- Dill weed
Pickling Brine:
- 8 tsp. pickling spice
- 9 1/3 cups water
- 4 cups white vinegar
- 9 Tbsp. coarse salt
- 1/2 cup white sugar
Here are the instructions in picture format (below the pictures are the written instructions):
Here are the ingredients needed to create the pickling brine.
Check each jar for imperfections by running your finger along the rim.
Wash and rinse the jars, lids and screw band metal rings.
Fill the canner about ½ full with water and start to heat it up. Place clean jars filled with water in the canner. Bring water to a boil, and boil for 10 minutes. This sterilizes the jars. Place the lids in a small sauce pan or pot filled with water to cover. Bring the water to a boil for a few minutes, and then lower the temperature, making sure the water stays hot. Combine the pickling brine ingredients and heat until the salt and the sugar is dissolved. Lower the temperature and simmer until finished.
Remove empty jars and place upside down on a clean towel.
Wash and trim the cucumbers.
At the bottom of the sterilized jars, add dill and garlic. Pack in the cucumbers as tight as you possibly can. Fill the jars with the heated pickle brine to ½ inch (1 ½ cm.) from the top.
Wipe the top of the jar clean and dry.
Place the sterilized lids on, and then secure the rings until finger tight.
Gently place the jars, using the jar lifter, into the boiling water bath, so they are covered with about 2 inches (5 cm) of water. Bring the water bath canner to a boil, then turn off the heat and let the jars sit in the hot water for 8 – 10 minutes.
Once the timer goes off, using the jar lifter, lift one jar at a time and place gently on the towel (or heat resistant cutting board). Check to see if the outer rings are still secured on, and tighten any that are loose. Make sure the jars sit undisturbed, not touching each other until they are cooled. (Usually overnight) When they are completely cooled, check to see if the lids have sealed. Unscrew the rings and wash and dry them. Wipe clean the jars around the rings.
Before Canning:
- Check each jar for imperfections by running your finger along the rim.
- Wash and rinse the jars, lids and screw band metal rings.
- Fill the canner about ½ full with water and start to heat it up.
- Place clean jars filled with water in the canner. Bring water to a boil, and boil for 10 minutes. This sterilizes the jars. Remove empty jars and place upside down on a clean towel.
- Place the lids in a small sauce pan or pot filled with water to cover. Bring the water to a boil for a few minutes, and then lower the temperature, making sure the water stays hot.
- Combine the pickling brine ingredients and heat until the salt and the sugar is dissolved. Lower the temperature and simmer until finished.
- Wash and trim the cucumbers.
The Canning Process:
- At the bottom of the sterilized jars, add dill and garlic. Pack in the cucumbers as tight as you possibly can.
- Fill the jars with the heated pickle brine to ½ inch (1 ½ cm.) from the top. Wipe the top of the jar clean and dry. Place the sterilized lids on, and then secure the rings until finger tight.
- Gently place the jars, using the jar lifter, into the boiling water bath, so they are covered with about 2 inches (5 cm) of water. Bring the water bath canner to a boil, then turn off the heat and let the jars sit in the hot water for 8 – 10 minutes.
- Once the timer goes off, using the jar lifter, lift one jar at a time and place gently on the towel (or heat resistant cutting board). Check to see if the outer rings are still secured on, and tighten any that are loose.
- Make sure the jars sit undisturbed, not touching each other until they are cooled. (Usually overnight) When they are completely cooled, check to see if the lids have sealed. Unscrew the rings and wash and dry them. Wipe clean the jars around the rings. You can then either screw the rings back on, or leave them off.
- Store your canned pickles in a cool dark place.
- Note: If the jars have not sealed, place them in the fridge right away and you can start eating them after 24 hours, but they will taste better after soaking in the brine for 2 weeks at least.
- These delicious pickles are ready to eat in about 2 weeks.
Finally, stand back, look at those amazing canned pickles, congratulate yourself for doing something domestic and making your own dill pickles and knowing the ingredients you have used!
Just don’t look at the big mess you made until after you had your coffee/tea break! Then you will be able to tackle the tidying and cleaning up!
Hope you enjoy these pickles as much as our family has!
