Produce bags have been on the market for a while now and yet I still rarely see anyone in the grocery store use them! I am not sure whether it is due to routine or forgetting them (that has happened occasionally to me) or they just don’t know it is an option. Regardless of the reasons it is perplexing that so much plastic is wasted use to transport produce to your home.
I have made two sizes of produce bags one smaller and a medium one that is large enough to fit broccoli, cauliflower, cucumbers etc. Using recycled muslin and polyester curtains we fashioned produce bags strong enough to hold even our heavy dry goods such as black beans, rice, lentils etc.
I also have added a draw string closure so you can rest assured that your items are secure in their bag
I feel like most of you will cring at the idea of putting sour cream into a pie but let me tell you this pie is super delicious as well as deadly sweet! It happens to be the pie that I get asked to make the most and best of all it is honestly the easiest to make!
Some notes before attempting, do NOT use light or fat free sour cream it will not work!! Bake the crap out of it the recipe calls for about 45mins of baking but depending on your oven your pie might need an extra 15 minutes yupppp you read that right 15 minutes! My way to tell if its done is if it has spilled over the sides. Lastly this pie is to be served cold if not cold them just slightly warm, as it will not be firm if it is hot. I tend to bake my pies a night before I need or want them.
Raspberry Rhubarb Sour Cream Pie
A very flavourful and sweet pie perfect for a summer evening.
Can substitute the raspberries or rhubarb for any other berry mix ex. cranberry and strawberry.
1 1/2 cup Rhubarb, chopped
1 1/2 cup Raspberries, chopped
1 1/2 cup Sugar
1/3 cup Flour
1 cup Sour Cream
1 Prepared Pie Crust
1/2 cup Butter
1/2 cup Brown Sugar
1/2 cup Flour
Preheat oven to 375*F
In the uncooked pie crust mix together and put in the rhubarb and strawberries.
In a bowl mix together the sugar, flour and sour cream, once combined pour over berries and rhubarb.
In a separate bowl mix together the flour and brown sugar until well combined. Once mixed cut in the butter to form a crumble. Top the pie with the crumble and place the pie on a lined cookie sheet (trust me it will be far easier to clean up as the pie shills over!).
Bake in the oven for 40 minutes or so, test with a fork and if the Rhubarb is soft and the crust is golden brown then it is done.
*If you think it is done I suggest baking it for an additional 10 minutes or more, honestly just bake the crap out of it!
One of my main reasons for growing herbs is to make this AMAZING butter. It is seriously addiciting and very simple to make so dont let the long list of ingredients deter you, because it is most definitely worth it to have in your fridge or freezer!
I was extreamly excited when I realized my herbs had grown enough that I could make a batch of butter, as I’ve been out of it for about a month or more now 😳. So a bit more on this butter… it is amazing on any and all meat or meat alternatives as well as on any type of vegetables. I essentially use it any time would as a fat such as when I’m softening up onions and carrots for a soup or stew seriously its amazing on everything, and a huge bonus it freezes so incredibly well! When I first made it I rolled it in a log but that was a bit teadous to cut off a chunk when I wanted to use it, that with the second batch I ended up piping it on a sheet of parchment paper into coins and let it freeze overnight then tossed all the butter coins into a freezer bag, so much faster to just grb one or two coins when you want to add more flavour to something rather then to start chipping away at a frozen log of butter.
An amazing explosion of flavour that can be added to any dish.
*Use fresh herbs when possible
1 lb butter, softened
2 tbsp tomato sauce
1 tbsp dijon mustard
1 tbsp capers
4 tbsp shallots, finely chopped
4 tsp parsley, finely chopped
1 1/2 tbsp chives or green onion, finely chopped
3 tsp basil, finely chopped
1 1/2 tbsp tarragon, finely chopped
1 large clove garlic, crushed
1/2 tsp smoked paprika
1/4 tsp black pepper
1/2 tsp cayenne
1/4 tsp curry powder
1 1/2 tsp Worcestershire Sauce
Juice of one lemon
Put all ingredients except for the butter into a blender or food processor and blend until all ingredients are chopped into small pieces and blended well. In a bowl or food processor add the butter and mix until fully combined. Put into a piping bag and pipe into coins onto parchment paper on a cookie sheet and freeze for a few hours until fully frozen. Once frozen put into a freezer bag and keep in the freezer until you want to use it.
This cranberry oatmeal cookie is always a comfort that reminds me of going to my grammas after school.
Cranberry Oatmeal Cookies
A chewy and sweet cookie that is a nod to childhood.
This cookie batter freezes well uncooked, best when formed into balls then flatten slightly and frozen on a lined cookie sheet. Once frozen toss them into a freezer bag.
1/2 cup Butter, softened
1/2 cup White Sugar
1/2 cup Brown Sugar, firmly packed
1/4 cup Water
1 tsp Vanilla Extract
1 cup Flour
1/2 tsp Baking Powder
1/2 Baking Soda
3/4 tsp Cinnamon
1/4 tsp Nutmeg
2 cups Rolled Oats
1/2 cup Dried Cranberries
Preheat oven to 350*F
In a bowl cream together butter and sugars until fluffy. Beat in the egg, water and vanilla.
In a separate bowl mix together flour, baking powder, baking soda, salt, spices and oats.
Mix together wet and dry ingredients until fully combined then add the dried cranberries and mix until cranberries are dispersed fully throughout the dough.
Drop from heaping tablespoons onto a greased or lined cookie sheets about 2″ apart. Flatten with a fork and bake for 8-10 minutes or until golden brown.
Happy baking everyone!
I always found it odd when people would purchase play dough because growing up my mom would always make it. So for this upcoming Easter I decided to make some homemade play dough to give to some friends.
This recipe is not only super easy to make, it also lasts a minimum of 6 weeks, but can last longer if you keep it wrapped up well and in an airtight container.
Will last at least 5-6 weeks and longer if wrapped up well and stored in an air tight container.
You can add glitter or other textural elements in addition to food colouring.
- 2 cups Flour
- 1 cup Salt
- 4 Tbsp Cream of Tartar
- 2 Tbsp Oil
- 2 cups water
- Food Colouring
- If you are wanting to make the entire batch one colour you can add the food colouring to the water before mixing the water and oil with the above mixture.
- You can colour one batch several colours after cooking it by kneading the colour into the dough.
In a medium pot combine flour, salt and cream of tartar.
Mix in the water and oil and cook on medium heat stirring constantly for about 4 minutes or until the dough doesn’t stick to the back of the spoon.
If making play dough into several colours then let the dough cool a little and divide dough into the amount of colours you want to make ( I suggest 3). Knead colour into the dough by either placing the dough and food colouring into a plastic bag and knead until dough is fully coloured or by kneading on a covered surface while wearing plastic gloves.
Once cooled completely place the dough into ziplock bags or wrap in plastic wrap and store in an airtight container.
Happy creating everyone!
I lived most of the first seven years of my life in New Brunswick where my father was born and raised, and where most of his family as well as himself still resides. If someone was to ask me what I miss most about not living in New Brunswick aside from my family would be this amazing brown bread! Its soooooo good that I eat it without anything at all on it (that should tell you right there how good it is!).
East Coast Brown Bread
A delicious sweet brown bread commonly found on the east coast of Canada.
This is a sticky dough which in turn makes it lighter when baked.
- 3 cups water
- 1 1/2 tsp salt
- 1 cup oatmeal
- 2 tbsp butter or margarine
- 2 eggs, beaten
- 1 cup molasses
- 6 cups all-purpose flour
- 2 pkg or 4 1/2 tsp quick rise yeast
In a pot bring the water and salt to a boil. Reduce heat and add the oatmeal, cooking for 1 minute. Remove from the heat and let cool for a few minutes then add the butter, eggs and molasses. Mix well and set aside to cool for a few more minutes.
In a large bowl combine the flour and the yeast. Once combined add the oatmeal mixture and mix until combined. Turn dough out onto a floured surface and knead dough for 10 minutes, adding flour as required.
Form into loafs of buns and set in the appropriate greased baking pans. Cover and let rise for an hour minimum to 2 hours.
When ready to bake preheat your oven to 325*F. Brush the top for the dough with an egg wash and bake for about 45 minutes or until dough sounds hollow when you knock on it.
*If you are using yeast that needs to be activated then omit 1 cup of water from the beginning step and use that water to active your yeast. Combine when mixing the wet and dry ingredients together.
Happy cooking everyone!
It’s approaching midterm time and thus I am preparing to be so busy with school work that I won’t be able to make home cooked meals. So I pulled out my family cookbook and decided to make my dad’s Hamburger soup, which I might add can be turned vegetarian by switching a few ingredients. In addition to this being a hearty soup it is also very freezer friendly, I just freeze portions flat in freezer bags, and just put in a pot to re-heat no added liquid needed.
A hearty soup perfect to warm you up from the chill of the day.
Can be made in a crock pot by just tossing all ingredients in it in the morning on low and cook for 8hours.
Can be made vegetarian by using veggie ground round instead of ground beef and vegetable broth and vegetable, herb or mushroom bullion cubes.
- 1 1/2 lb ground beef, browned and drained of fat
- 1 medium onion, diced
- 1 28oz can tomatoes
- 1 container chicken or beef broth
- 1 10oz can tomato soup
- 2 chicken or beef bullion cubes
- 3 or 4 carrots, peeled and chopped
- 8 tbsp barley
- 3 or 4 potatoes, peeled and cubes
- 2 or 3 celery stems
- 1/2 tsp thyme
- 2 tbsp parsley
- salt & pepper to taste
- 1 bay leaf
Brown ground beef and skim off fat, set aside beef to add to the soup later.
In a different pot boil barley, potatoes and carrots with enough water to cover everything. Once carrots and potatoes are tender enough to insert a fork relatively easily into them, then add the remaining ingredients to the pot and simmer for 30-40 minutes.
Serve and enjoy or let cool and freeze for later!
Happy cooking everyone!
We all have different smells or food that reminds us of different people in our lives, the one thing that always reminds me of Christmas or family gatherings at my Gramma’s is her cheese ball. Words cannot describe how much I LOVE this recipe! Besides the taste as well as how genuinely simple and fast it is to make, I love it even more for the fact that it also freezes so well! It is something that I tend to always make a double batch and use one ball immediately and freeze the second ball. That way I have it on-hand just incase I need a last minute dish to bring to a brunch, dinner etc its already made and I just have to swing quickly by the store to pick up a variety of crackers.
A quick and easy addition to any gathering.
I always double the recipe and freeze the other ball to use later.
1 large pkg.(500g) Cream Cheese, softened
1/2 pkg. (125g) Imperial Cheese, softened
1/2 tbsp. Blue Cheese (optional, which I leave out)
1 1/2 tbsp Grated Spanish Onion
Shake of Salt and Pepper
1/2 tsp Sugar
3 Dashes of Worcestershire Sauce
Mix all ingredients together then roll into logs or balls. Can roll in crushed walnuts or pecans.
Happy cooking everyone!
What is winter but a perfect excuse to wrap yourself up in a blanket with a good book and a mug of homemade hot chocolate or… you can be me on a Saturday and enjoy some lovely hot chocolate while doing some school work!
The best part about this recipe is that you can make a huge jar of the mixture and just scoop out the amount per mug that you want to use at the moment.
A perfect beverage for a cold winter day.
You can easily make this into instant hot chocolate by adding 1 cup + 2 Tbsp of milk powder!
For the mix:
1/4 cup Cocoa Powder
1/2 cup Sugar (preferably cane sugar)
1/4 tsp Cinnamon
Keep adding the measurements in a container until full, mix well.
To make a lovely cup of Ho-Cho heat a mug of milk (or an amount of milk for several mugs) in a pot then add 1-2 heaping tbsp of ho-cho mixture for each mug you are making. Please not that the amount of mixture you put in is to your taste! Add a splash of vanilla extract and whisk the contents of the pot until everything is combined and the temperature is to your liking.
Sip away and enjoy the day!
If you cant tell already I am in full blown spring mode, so I thought what better then to make and bring to a friends for coffee then some raspberry shortcakes! To kick it up a notch I decided to flavor the whipped cream with a hint of coffee!
Raspberry Shortcake with Coffee Whipped Cream
A few days before making the shortcakes I poured a small carton of whipping cream in a container and added 2 heaping tablespoons of ground coffee to the cream, stirring until the two are well combined. Sealing the container I let it sit in the fridge for a few days to infuse the cream with the coffee flavour.
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup sour cream
1/4 cup milk
1/4 cup milk
granulated or raw sugar
2 cups whipping cream
2 heaping tbsp ground coffee
1 1/2 tsp vanilla extract
1/4-1/2 cup icing sugar
Preheat oven to 425°F
In a bowl combine the flour, sugar, baking powder, baking soda and salt, mix well. Using a pastry blender or two butter knives, cut in butter finely. In a separate bowl, combine sour cream and milk; add to dry mixture, stirring with a fork to make a soft slightly sticky dough. Gather into a ball and on a lightly floured surface, knead dough gently about 8-10 times or until dough is smooth.
Roll the dough out to about ¾ inch thickness and using a cookie cutter cut out rounds.
Place on a lined cookie sheet and using a pastry brush lightly brush the tops of the shortcakes with milk and sprinkle sugar on top.
Bake for 15-20 minutes or until top is golden brown.
While the shortcakes are baking place the beaters you are going to use to make the whipped cream in the freezer. It makes it a lot faster to use chilled beaters and a chilled bowl if you have the room in the freezer!
Once the shortcakes are out of the oven and cooling on a wire rack strain the whipping cream with some cheesecloth and get to work whipping the cream with your beaters until almost stiff peaks form.
Then gradually add your vanilla extract and icing sugar (amount depends on the sweetness you want your whipped cream to have). Beat until combined well.
- you can also add chopped up berries to the whipped cream combining before piping onto the shortcakes.
Cut shortcakes in half, spooning a generous amount of whipped cream on the bottom half and add berries. Place the top half of the shortcake back in place and garnish with a dollop of whipped cream and a berry.