PLANT IT FORWARD!

What if there were NO FARMERS?

Any clue how that would ruin our world?

Food does not grow in stores.

It simply doesn't.

I discovered this wee gem on you tube.

It struck a chord with me.  

Please educate your littles on where food comes from.

Kashi is a very aware company.

It supports small and local Farmers.

And along with this post I ask for your prayers for rain.
RAIN makes things grow right.
Right now it is incredibly dry in our area.
We need rain.
Please pray, or dance, or whatever you do.
Without rain our crops suffer.

Rhubarb Berry Pie Bars

• SOOOOOO yummy.
• Super easy.
• A must try for anyone who likes shortcake type squares, berries, or anything sweet.
• You won't be disappointed!
• (also good frozen - I'm a sucker for frozen desserts)
• 
  

• INGREDIENTS

  Crust and topping: 

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • Dash of salt
  • Zest of half a lemon
  • ¾ cup cold butter

  Filling: 

  • 2 eggs
  • 1 cup white sugar
  • ½ cup sour cream 
  • 6 tbsp. all-purpose flour
  • Dash of salt
  • Juice of half a lemon
  • 1 tsp. vanilla 
  • 2 cups fresh berries of choice/rhubarb (I used raspberries, blackberries & rhubarb).

  
  

  • DIRECTIONS

    • Preheat the oven to 350˚ F.  Line a 9 x 9-inch baking pan with foil and grease lightly.  In a bowl, combine flour, sugar, salt and lemon zest.Cut the butter into small cubes, then add to the bowl with the dry ingredients.  Cut the butter into the dry ingredients until only small pieces of butter remain and the mixture is crumbly similar to oatmeal.
      Reserve ¾ cup of the mixture for topping the bars.  Add the rest of the mixture to the prepared pan and press to form an even layer of crust on the bottom of the pan.  Bake 12-15 minutes, until light golden.  Let cool before proceeding.
      In a bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla.  Whisk until smooth.  Once the crust layer has cooled, gently fold in the berries with a spatula to the wet ingredients.  Spread the filling mixture over the pre-baked (and cooled) crust. Crumble the reserved topping mixture over the filling evenly.
      Bake until the top is beginning to brown and the bars are just set, about 45 minutes.  Let cool completely. Chill before slicing and serving.
    • 
      
      (Thanks to Annie's Eats once again for a version of this recipe).

Black Bean Brownies...

Yes.
BLACK BEANS!

I'm not one to stray from traditional baking.
I like butter & chocolate & full cream.
But long story short… Mumma's making some changes to her food intake.
Baby pounds are making themselves a bit too 'at home'.
Sooooo, thought I'd try this suggested recipe because I'm jonesing big time for a chocolate treat!

Just try it before you screw up your nose.
Honest, its awesome!

BLACK BEAN BROWNIES

1 tsp butter (for pan greasing)
3/4 cup cooked (or canned) black beans
1/2 cup canola oil
2 eggs
1/3 cup unsweetened cocoa powder
2/3 cup sugar
1 tsp instant coffee or espresso (optional)
2 tsp vanilla
1/2 cup chocolate chips
1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup icing sugar (for dusting)

Preheat oven to 325 - 350 depending on your oven.
Grease a pie dish or a 9x9 square baking pan.
Blend together beans, and oil.  Add eggs, cocoa, sugar, coffee, and vanilla.
Melt half of the chocolate chips and add to the mixture, blend until smooth.
In another bowl, whisk together flour, baking powder, salt.  Fold into the blended ingredients. Stir in the other half of the chocolate chips & pour into baking dish.
Bake until the top looks matte around the edges and still a bit shiny in the middle (~18 - 20 mins).
Let cool.
Dust with icing sugar and serve.

Broccoli Cheddar Soup

Always thankful for good food and the ability and resources to test and try out something new.
We are faithful followers of America's Test Kitchen.  This is a 'version' of their recipe.  Soooo good.  Soooo rich.  Be careful, don't over do it!

Broccoli Cheddar Soup

• 2tbsp butter
• 2pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
• 3/4cup chopped onion
• 2tsp minced garlic
• 1 1/2tsp dry mustard powder
• 3–4cups water
• 1/4tsp baking soda
• 2cups chicken broth
• 2cups baby spinach
• 3/4cups sharp cheddar cheese, shredded

• 3/4

  cups parmesan cheese, grated fine (plus extra for serving)
• 
  
  
  1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, and dry mustard. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
  2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve with extra shredded cheese and home made croutons.

  

  
  

DELICIOUS!




#thankfulnovember

Tiny helper. Little Baker.

We are soaking up our last few days together before baby arrives.

I honestly can't imagine my days as a Mumma of two... but I know that will change once Buggy arrives and I won't be able to remember life without him/her.

So for now, Bean and I are doing everything we can possibly fit in, just the two of us.

We made lists.

We shopped and crossed off lists.

We prepared, took inventory and lined up ingredients.

Then got at it.

 Even with the digger/roller.

Then we enjoyed!  BUTTER TARTS!!!

And cleaned up a huge mess.

(HERE is my recipe).

It's hard to think that another wee set of fingers, squeaks, and opinions will soon be joining us.
It's exciting, but I wouldn't be telling the entire truth if I said I wasn't a wee bit sad to share what the Wee Bean and I have every day.  We do A LOT of baking together.  It's just getting to the good part.

Anyway, today I am so thankful for a healthy boy that loves to help and share in my loves.
His roller and my roller may look a bit different but the concept is the same.

And FYI, those tarts turned out DELIC!  Trust me.




#thankfulnovember

Honey Lemon Salad dressing.

My favorite dressing on the planet.
Easy, fast, light!
Delicious.
I find this best on salads with nuts and cheese (uhm hello, everything is better with cheese).
I found this gem in a tiny house style restaurant in Revelstoke BC.
Sadly the spot is no longer around, but I was smart enough to buy a recipe book there way back when.
I hope you enjoy this as much as I do.  I make large batches and am never disappointed.

Honey Lemon Salad Dressing
200 ml Honey
350 ml Fresh Lemon Juice
450 ml Canola Oil
15 ml Salt
5 ml White Pepper

Combine all ingredients, whisk together and store unused portion in a covered container in the refrigerator.