This year I had a bumper crop of plums and early harvest of pears. So I came across this great recipe for Pear/Plum crumble and modified it a bit to create a great dessert. The pairing of the sweet ripe plums and firm slightly tart pears makes it super yummy!
Pear/ Plum Crumble
For the filling:
• 6 Ripe plums, cut in half and pitted. (My plums are small so I ended up using about a dozen)
• 4 ripe pears
• ¼ cup honey
• 1 teaspoon ground cinnamon
For the crumble:
• ⅔ cup whole wheat flour
• 1 cup rolled oats (can be omitted for nut allergies)
• ¼ cup sliced almonds
• ¼ cup packed light brown sugar
• 1/2 cup butter, chilled and cut into cubes
1. Preheat the oven to 375°F.
2. Cut sliced plums and pears into bite-sized pieces and place them Continue reading Pear/Plum Crumble
The one staple that can be found on our dinner table at most meals in our house is a jar of homemade pickles. Many different kinds. You name it, it’s probably been on our table at one time. Sweet beet pickles, savory dill pickles, pickled mixed veggies and even spicy pickled peppers ranging from the more tolerant hot banana peppers to the hottest habaneros.
Each summer, I put up a number of jars of pickles, including a large batch of the most basic dill ones. This requires a large number of fresh picked pickling cucumbers of relatively uniform size.
This year, I got a case of cucumbers from Tranquille Agra Farms. I picked them up directly from the farm within an hour or so of being picked and got to work preparing them into pickles as soon as I got home.
The cucumbers were crisp, clean and a brilliant shade of green!
I used several different methods of pickling with the case of cucumbers I got this week. I used a basic dill and garlic recipe and processed them in a water bath canner for storage:
Always use a properly tested recipe for pickles in order to ensure that they will be shelf-stable and safe to consume!
As well as a few batches of refrigerator pickles that our family will Continue reading Pickling Local Cukes
I first made this chipotle beef stew while camping up at Jasper National Park back in 2012.
It’s now a favorite of our family and we make it almost each time we head out on a camping trip!
1 tsp chipotle salsa OR 1 tsp chipotle chili seasoning
Continue reading Camping Meals: Chipotle Beef Stew
One of my favorite summertime activities is enjoying a picnic at Riverside Park with the family on a warm summer evening before heading over to the Rotary Bandshell for some Music in the Park. We like to fill up our collapsible cooler with fresh fruit, veggies and a selection of easy to make salads.
This Chicken Kale Quinoa Salad is one of our favorite salads. I prepare the chicken breasts ahead of time and refrigerate, ready to be used at a moment’s notice.
- 1 cup of quinoa
- 1 medium-sized head of broccoli, cut into florets
- 8 stalks of kale, chopped
- handful (each) of raw almonds, pumpkin and sunflower seeds
- 2 tbsp dijon mustard
- 4 tablespoons apple cider vinegar
- 1/3 cup extra virgin olive oil
1. Cook the chicken breasts. I prefer the following method, as it Continue reading Easy Summertime Dinner Salad: Chicken Kale Quinoa Salad
Are you anticipating afternoons spent lazing around at the beach or one of the outdoor pools in Kamloops this summer? Want to avoid those last minute take-out meals for supper? This recipe for a Brown Rice Bowl with Veggies & Chickpeas is a nutritiously filling meal that is easy to make as well as kid-friendly.
This adaptable recipe is a mixture of a grain (such as brown rice or barley) topped with whatever fresh veggies you have on hand, a source of protein such as chickpeas and finally, a savoury creamy tahini dressing.
I like to prepare the brown rice as well as the dressing ahead of time Continue reading Loaded Brown Rice Bowl with Veggies & Chickpeas