I don't write many recipes, mostly because I'm a bit lazy. I like simple things. Things with very few ingredients and very little prep. If you're like me, maybe you'll like these, too.
I grabbed a bunch of ripe tomatoes from the garden today planning on making a salad to go with my pork tenderloin, but I decided to try something different.
This was about 2 cups of tomatoes, they are plum tomatoes but some are smaller. I left the smaller ones whole and cut the larger ones in half. I used a couple table spoons of olive oil and added sugar and salt. Fresh garlic would be nice but i decided to use dried dill. Mix it all together until everything is coated and then spread them on a non stick baking sheet.
Bake them at 350 for 15 minutes for cherry tomatoes, 30 minutes or a bit more for larger ones. When they’re done, let them sit for a couple minutes. I find tomatoes hold a lot of heat inside and can burn your mouth pretty quickly. Eat them like that or sprinkle a bit of parmesan cheese on them. Yum!
Ive made these before, but I forgot to take pictures. So my husband is making them now, so these are his cookies and they’re a bit thicker then they should be.
1/2 cup white sugar
1 cup brown sugar
1 cup softened butter
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips (I like dark, myself)
Heat oven to 375
Cream the butter and the sugars together. Then add vanilla and egg. When combined, add in dry ingredients.
Bake for 8-10 minutes. I do 7-8 usually, as I like them a bit gooey.
Its early June here in Nova Scotia and we’ve just had several frosts and a lot of crops have been lost. But one thing that is thriving is rhubarb. I received this recipe in high school cooking class, so I don’t know where the recipe originally came from. I just know it’s been a long time since I’ve made it. The dish I used should have been a little bit wider, as you’ll see in the picture, the sweet dough is a little thick, but still very tasty!
Preheat oven to 375
Cut rhubarb into 1/2” pieces, you’ll need about 2 1/2 cups. Add 3/4 cup of sugar, or more depending on the tartness of the rhubarb. Set this aside.
Blend together in a medium saucepan:
2 TBSP of flour
3/4 cup of cold water
Stirring constantly, over medium heat, until it boils. Reduce heat and add rhubarb and sugar. Cool over low heat until tender.
Pour it in a 1 1/2 quart dish, dot the top with butter. Set aside.
Time to prepare the sweet dough!
1 1/4 cup flour
3 tbsp sugar
3 tsp baking powder
1/4 tsp salt
1/3 cup of shortening
1/2 cup milk
Spoon the dough on top of the rhubarb mixture.
Bake for 35-40 minutes. Serve hot. Enjoy!
Simple. Good. Comfort food. What do you need?
Bread. Butter. Cheese slices.
I throw a little butter in a non-stick frying pan, melt it. You can use any kind of bread you like, I used thicker bread here. I spread just a little butter in the centre of a slice, put a slice of cheese on it, another smear of butter, another cheese slice, another smear of butter and then a slice of bread. Then I grease the whole top piece of bread with butter. I prefer those fake, processed cheese slices because it makes the sandwich nice and gooey. My husband prefers real cheese slices. Use what you like. He also finds two slices of processed cheese are too much for him.
Once the butter in the pan is melted, put the sandwich in with the buttered side up. Keep the heat on medium high. When toasted to preference, carefully flip it over.
I put the little bit of butter in between each layer because I find it helps hold everything together a bit better until all the cheese is melted. I grease on side of the sandwich because the other side will soak up all of the butter in the pan before you get to flip it over.
If you like, you can put tomato or meat in your sandwich.
Eat a couple or just pair one with some tomato soup. Enjoy!
Sorry it takes me so long in between recipe posts. Obviously, I’m not much of a cook! But that’s why I like to post super quick and easy things. I’ve been making french toast for years, and I rarely switch it up. Except for around Christmas time. So I’ll start with my basic recipe of Cinammon Sugar French Toast. Yum!
As with most of my recipes, I don’t measure. So we’ll go through the basics.
Bread. Usually 3 slices for one serving. Today I used thin bread, but thick slices are much nicer to use.
2 eggs (or one really big one?)
Milk, sugar, cinnamon, vanilla, salt
Warm up a non stick frying pan. I turn the burner on to about 6-7. Too hot and you’ll just burn the outside and the inside will be soggy. I’m a bowl big enough for a piece of bread, crack you eggs. Add milk until it looks like enough. If you only have 2 slices of bread, use less milk. Stir. Add a good spoonful of sugar, a sprinkle of cinnamon, a few shakes of salt and a splash of vanilla. Stir.
Ive never done the overnight soak for French Toast. I’m never that prepare for my meals. So just take your bread and make sure it’s coated in the mix. Flip it over. And then put it in the frying pan.
Fry until lightly browned, then flip it over. Same. Transfer to plate.
When you put the next batch in, turn the burner down slightly. You won’t need to cook this one as long. As you can see here.
And done. Sometimes I’ll top it with sliced bananas. Sometimes just maple syrup. Do what you like!
Now this morning, I didn’t use this recipe. It’s just after Christmas and I still have a little bit of eggnog left. It’s super easy. Instead of using milk, sugar, cinnamon, and vanilla, just mix the eggs with some eggnog and a little bit of nutmeg! See? Easy!
Sorry I don't post many recipes. I'm lazy. Which is why I'm doing an omelette.
This is morning I got up and decided to blow out a couple eggs. So what do you do with the eggs after? Make an omelette of course. I scrambled them up a bit, added some milk, salt, pepper and some homemade salsa that a friend gave me. Yum!
Omelettes are great because you can put in them whatever you want. Salsa, ham, cheese, spinach, the possibilities are endless! Have some fun with it, mix it up a bit.
You heard me right. And I can't wait to eat it tonight. And it's simple. Took about an hour.
salt and pepper
Notice I didn't use measurements? Use whatever you like! I'm only feeding 2 people so I used 5 potatoes, 5 eggs, whatever leaves I could get off the dill in the garden and a few good globs of Miracle Whip. I didn't have sour cream this time around, but it does make the dill pop a bit more.
I can't fry bacon. I burn it. So I threw it in the oven!
This is my all-time favourite wrap!
Boil the eggs and potatoes.
I read a tip about peeling fresh boiled eggs. Just as they start to boil, turn the burner off and add salt, baking soda, and the lid. Let it sit.
Worked pretty well except for that first one!
When everything is cool, cut the eggs up and put the yolks in a large bowl.
Mash them up and mix with everything but the eggs, potatoes and bacon. After it is mixed, then you can add in the rest of your ingredients. Mix well. Store in the fridge until you're ready to eat!
Super easy. Seriously. If I can do it, anyone can. Start with a muffin tin. Spray it with Pam (or whatever). Take a piece of bacon and wrap it around the inside of it, covering as much of it as possible. Crack an egg into it. Add a little salt, pepper, and shredded cheese (or whatever the hell else you want!) I put it in the oven at 450 for about 20 minutes. And bam! Done. Enjoy!
It's winter and there's snow on the ground. I'm sitting here watching Bluebloods on Showbox. It's a good day for hot chocolate. My sister-in-law gave us this cute little snowman made from mason jars. Marshmallows in the top, cocoa mix in the middle, peppermints in the bottom. That's what I've been drinking. Every once in a while, you want to mix it up a little. Just try adding a little something to your cocoa mix.
At Christmas time, my favourite thing is adding eggnog. Maple syrup is great in hot chocolate as well.
Here's a great pin I found on Pinterest with lots of other great ideas.
So, this year I grew a few pumpkins. I decided I would use my beautiful Blue Moon pumpkin and try to make my first homemade pumpkin pie. I sliced it in half a set each half in a baking dish, covered it with tinfoil and baked it. I got about half of each half out. I was later told adding water to the baking dish would have helped a lot. This year I may just boil it. I tried to use the potato masher on it, and though my pie was very tasty, it was stringy. I threw the rest in the blender and then into a jar for my next attempt.
Here is the recipe I used that I found on Pinterest.
Pumpkin Pie (Dairy-Free)
1 recipe for single pie crust dough
2 1/2 cups (670 grams) pumpkin puree
1/2 cup (100 grams) brown sugar, packed
1/4 cup (60 ml) maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (315 ml) full-fat coconut milk
Coconut whipped cream, optional
On a lightly floured surface, roll out pie crust dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a deep 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make a decorative edge around the rim. Refrigerate until chilled, about 30 minutes.
Preheat oven to 425 degrees F (218 degrees C).
Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising. Bake for 15 to 20 minutes, or until crust is lightly browned. Remove from oven.
Reduce oven temperature to 350 degrees F (180 degrees C).
In a large bowl, whisk together the pumpkin, brown sugar, maple syrup, spices, salt, and eggs until uniform. Gradually mix in the vanilla extract and coconut milk.
Pour the pumpkin filling into the prepared pie crust (depending on the size of your pie pan, you may have a small amount extra). Bake for 75 to 80 minutes, or until the middle barely jiggles when shaken and a toothpick inserted into the center comes out clean. If the edges darken too quickly, line the outer crust with aluminum foil to prevent further browning. Remove from the oven and cool at room temperature to finish cooking the center of the pie.
Serve warm or chilled with a dollop of coconut whipped cream.
Here is the link to the site.