Recipe

How to Make Yummy Homemade Ketchup

How to Make Yummy Homemade Ketchup

Whenever we have guests over for a cookout, they always ask me for my ketchup recipe. Here it is—5 ingredients, 5 minutes, and no fuss is all it takes.

Making Baking Healthier

Making Baking Healthier

I don't know anyone who would argue that cookies and cakes are necessary food groups for a balanced diet. (Chocolate, on the other hand...) But even with all the conflicting information, I believe that baked goods can still be a nutritious alternative to store-bought processed foods. Here is the outline of the philosophy I have embraced to judiciously incorporate delicious baked goodness into our family's diet over the years while still keeping as much nutrition in our calories as possible.

Perfect Pumpkin Pie

Perfect Pumpkin Pie

Making pumpkin pie from scratch is the most delicious way, and not as difficult as you might think. This is our family recipe. Perfect fall comfort food!

Summer Strawberry Salad

Summer Strawberry Salad

A delicious salad using seasonal summer produce.

Cream of Mushroom Soup

Cream of Mushroom Soup

A delicious from-scratch version that is way better than canned!

How to Make Old-Fashioned Ginger Ale

How to Make Old-Fashioned Ginger Ale

This is a perfect drink to both replenish the body after an afternoon in the sun, and to help heal digestion, which is so very important to our overall well-being. The best part? It tastes GREAT!

Harvest Comfort Food

Harvest Comfort Food

Two yummy fall recipes: Apple Pumpkin Soup and Easy-Peasy Cheesy Garlic Biscuits.

Egg-Nog Rice Pudding Custard (Dairy-Free)

A tradition passed down from my paternal grandparents was Sunday Night Rice Pudding as the meal. I'm guessing it was an easy meal for Grandma to make at the end of her "day of rest", especially since the rest of the day may have been less than relaxing after the big Sunday lunch after church for a family of 11 plus whatever guests they had over.

Growing up, we had Rice Pudding on Sunday nights about half the time--Sundays were also the night of my Dad's hockey league games, and a meal of just rice pudding didn't provide the long-term energy he needed, so we often had other things, or Rice Pudding as dessert only.

Our family does this far less. But, on occasion, it makes a great, light, "snacky" meal, albeit not the healthiest one ever because of the starch and sweets. I made a modified, "healthy" version many years ago that had more eggs and less sugar than most recipes I had found, but was still delicious... and a treat that shows up far less than my kids would like. :-)

On a recent Sunday night, faced with a shortage of protein items in the house (except eggs), and less cooked rice than I would usually use in a Rice Pudding recipe to feed my hungry boys, not to mention my lactose-intolerant Levi (another reason this menu item is not on really regular rotation), I decided to modify it yet again.

So, here is my dairy-free version that is more a custard than a rice pudding, and a much more acceptable meal replacement than a straight dessert. It turned out pretty good. The family mostly liked it--although the vote was that the "normal" recipe was slightly better. (Duh! Dessert!)

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Egg-Nog Rice Pudding Custard (Dairy-Free)

Makes about 8 cups. Serves 6-8 as the only menu item, or twice that as a side.

In lg. casserole (about 4-5 qt.), mix:

1 doz. eggs, beaten
1 400 mL can coconut milk
1 c. maple syrup
1 tsp. ground nutmeg
1/2 tsp. sea salt
1 tbsp. vanilla
8 c. cooked brown rice
2/3 c. seedless raisins
1/4 c. hemp hearts or pumpkin seeds

Mix well. Sprinkle with cinnamon.

Bake covered at 375 degrees for 50 minutes*, or until set and knife inserted comes out clean. Serve with cinnamon and cream (or coconut milk or oil.)

*If you opt to halve this recipe, I recommend cooking at 350 degrees rather than shortening the time for a more even bake.

Sweet'n'Spicy Pumpkin Seeds

Sweet'n'Spicy Pumpkin Seeds

Make your own super-fast, super-easy, super-healthy snack from those Jack-o-Lantern seeds.

Coconut Vegetable Soup

Now that we have a lactose-intolerant child in the family, I have had to revamp our menu quite a bit, obviously. Soup is still my favourite way to get kids to eat their vegetables, and here is a family favourite that has shown up a few times on the menu.

Download a 4"x6" recipe card version.

Coconut Vegetable Soup

Makes about 12 cups.

3 c. chicken stock
1 can (13 oz.) lite coconut milk
1 med. onion, chopped
3-4 celery sticks, chopped
3-4 lg. carrots, chopped
2 med. potatoes, diced in ½” cubes
½ pkg. (4 patties) instant noodles
2 tsp. celtic sea salt
½ tsp. oregano
pepper, to taste
shredded cheddar or cilantro sprigs for garnish (optional)

In a large pot, place stock, coconut milk, vegetables, 1 ½ tsp. salt and oregano. Cook on MEDIUM until vegetables are crisp-tender.

Meanwhile, prepare noodles by boiling enough water to cover them (don’t put them in yet!; about 4-6 cups) with ½ tsp. salt in medium saucepan. Add noodles and cook for approximately 1-2 minutes. Move to soup pot with slotted pasta spoon.

Pepper to taste, ladle into bowls and add garnish.

Optional Variation: Add 1 c. cooked diced chicken into the soup for an even heartier meal.

Enjoy!