Thursday, July 6, 2017

3 Ingredient Homemade Strawberry Ice Cream

  • This past weekend, our family went strawberry picking at a local farm here in Barrie.  Needless to say, we arrived home with strawberries galore; some for snacking on throughout the week, and others destined for the freezer,  for future use in smoothies, jam, or pie baking!  I remembered that I had an easy recipe for strawberry ice cream in a magazine somewhere at home. Well, I found it and decided to give it a go.  You can find the original recipe online here: strawberry ice cream  This was my first attempt at making ice cream and you won't believe how simple it is to make.  All you need are three ingredients - strawberries, heavy cream, and sweetened condensed milk. And you don't need an ice cream maker, either! 
  • I've had quite a few people request the recipe since seeing my story on Instagram yesterday, so I thought I'd share it here with you today.  
  • I doubled the original recipe to serve the four of us here at home.  You can easily half the recipe, if you prefer.

  • Ingredients:

  • 450 g strawberries (rinsed, hulled, and chopped finely)
  • 2 cups heavy whipping cream (35%)
  • 1 300-ml can sweetened condensed milk
  • Directions:
  • Boil strawberries in a medium saucepan (do not add water) over high heat until they are mushy and all the liquid has evaporated, approximately 10 minutes. Strawberries should measure 2/3 cup after boiling.  Chill completely in the refrigerator. Add cooled strawberry mixture to sweetened condensed milk in a bowl and stir until well blended.  Set aside. 
  • Beat cold cream in a medium bowl using an electric mixer on medium speed, until soft peaks form. Reduce speed to low and beat in sweetened condensed milk/strawberry mixture until just combined.  Mixture should be smooth and fluffy. 
  • Pour mixture into a resealable container.  Freeze until firm, preferably overnight.  If you divide the mixture into two containers, it will freeze in less time.  Enjoy! 

After sitting for 8 hours in the freezer yesterday, the ice cream still wasn't as firm as I would like, so I left it in the freezer overnight.  It was the perfect consistency when I checked this morning.  Patience is key!  Although, my husband was perfectly happy to devour soft and melty strawberry ice cream after our dinner last night.  Ah-ha-ha!

You will not be disappointed with this recipe. This ice cream turned out incredibly creamy and berry delicious.  It's a keeper!  I hope you will enjoy adding it to your recipe box, as well!  

Tuesday, January 17, 2017

Cauliflower Chickpea Curry


1 large cauliflower, chopped into florets
1 carrot, peeled and sliced thinly
1 can of chick peas
2 tbsp coconut oil
3 tsp fennel seeds
4 garlic cloves, crushed
1/2 tsp ground turmeric
1/2 tsp curry powder
1/4 cup tomato passata (strained tomatoes)
1/2 cup water
salt to taste
3 tbsp creamed coconut


Chop cauliflower into florets. Peel and thinly slice carrot.  Drain chickpeas.  Set aside the cauliflower, carrots, and chickpeas.

Heat the coconut oil in a large skillet over medium heat.  Add fennel seeds and stir for for 1-2 minutes until aromatic.

Stir in the crushed garlic, ground turmeric, curry powder, tomato passata, and water. Bring just to a boil.

Stir in the cauliflower, carrots, and chick peas. Add salt to taste. Cover the skillet with lid and simmer over low heat for approximately 10 minutes, stirring every few minutes.

Final step is to stir in the creamed coconut. Continue to simmer for approximately 5 minutes or until coconut cream is incorporated and the cauliflower is tender.  Check for salt and adjust accordingly.

Serve warm and enjoy! 

Friday, October 14, 2016

Enchanted October!

We're nearly half-way through October and the fall season is in full swing here. I snapped several photos this past week showcasing some of the beauty and splendor of autumn in Ontario.

Here we are driving along the Highway 60 corridor into Algonquin Park to see the gorgeous fall colours at their peak!  We're so lucky to live just a short two-hour drive from this, the oldest provincial park in Canada!  It is one of the most picturesque places to see the fall foliage in Ontario, with the dominant colours being red and orange.  I actually stood in the middle of the highway to get this shot!  

We pulled over to breathe in the fresh air and gaze at the vibrant colours reflecting in the water.  I will never tire of this view!

Annabel, sitting and reflecting...

 Anita and I posing for a photo amidst the gorgeous scenery. We are both in our element here.  I so love this picture. In fact, we got it printed at the Algonquin Park Visitor Centre on the same day! 

These are some of the trees we saw on our hike through the "Lookout Trail".   I spent most of the day in absolute awe of our surroundings.  We were even lucky enough to spot a Mama moose and her calf walking alongside each other in the forest by the highway.  I look forward to visiting again next year! 

Photo opportunities are lurking all along the old country roads in and around our city. I couldn't help snapping a photo of this pretty scene!  Don't you just love a rail fence?

And here's one last photo of Annabel enjoying a hay ride into a local pumpkin patch last Sunday! We picked out our pumpkins to take home where we will eventually carve them for Halloween. The tractor ride back to the barn was so much fun!  We ended the visit with a cup of hot apple cider before heading home. Our annual trips to the pumpkin patch always remind me of the Peanuts episode, "It's the Great Pumpkin Charlie Brown".  And not one October goes by that I don't watch it.  It's tradition!

Tuesday, October 4, 2016

CRISPY Lemon Rosemary Roast Chicken

Hello friends!  It feels good to be back in Blog Land after being AWOL for an entire year! I've really missed this space and the connections I made on here with so many of you.  I hope you're happy to see me, too!

I made this CRISPY lemon rosemary roast chicken for dinner last night and was inspired to write this post when a friend asked me for the recipe.  This meal is a favourite at our house, especially on chilly autumn evenings.  It really hits the spot!


1 whole chicken 
course salt
fresh ground black pepper
1 lemon, cut in quarters
1 bunch of fresh rosemary sprigs 
1/4 cup extra virgin olive oil (for brushing)

1 - 2 cups of chicken broth
assorted vegetables (I used cubed potatoes, butternut squash and carrots)
fresh rosemary and thyme leaves


In order to achieve the crispiest results, the skin of your chicken should be completely dry before you begin.  I suggest wiping it all over with paper towels until any visible moisture is gone. If you have the time, place the fully dry chicken in your fridge, on a plate without any wrapping or covering and let it sit there for an hour or two.  This helps the skin dry even further, hence producing an even crispier skin.  The drier the skin, the crispier the chicken will be.

Preheat your oven to 375 degrees Fahrenheit. 

Sprinkle coarse salt and black pepper into the chicken cavity, as well as a handful of fresh rosemary sprigs and lemon quarters.  

Place your chicken, breast side down on a roasting pan and brush the skin all over with olive oil. Sprinkle with coarse salt and black pepper.  Now flip the chicken, breast side up and repeat the same step (brush with olive oil, sprinkle with salt and pepper).

Your chicken is now ready for the oven.  Place the roasting pan in the center rack of your oven at the preheated temperature of 375 degrees Farenheit.  

I roasted my 3 pound chicken for 2 hours.  Adjust cooking time (more or less) depending on the size of your chicken.

After 30 minutes in the oven, add approximately 1-2 cups chicken broth to your pan, enough to cover the base of your pan.  I used approximately 1 cup, but you can add more if you like. 

With 45 - 60 minutes left on your cooking time, add the cubed potatoes, butternut squash, and carrots to your pan.  You don't want to add them too soon, as they will overcook and fall apart by the time your chicken is ready.  

At this point, check to see if you need to add more chicken broth or not. You want your vegetables to be sitting in the broth, but not fully immersed. Sprinkle a little salt to taste over the vegetables if you wish, as well as fresh chopped rosemary and thyme leaves. 

Allow the chicken and vegetables to roast until the chicken is done.

I added steamed broccoli and cauliflower to the pan once my chicken was done.  This is optional, if you like.  

Now gather around the table and enjoy!  Bon Appetit! 

Thursday, October 8, 2015

Quick and Easy Cornbread

I am always on the lookout for food and baking inspiration, so last week I came across a recipe in an old Better Homes and Gardens publication that intrigued me.  The recipe was for cast-iron skillet cornbread.  I had never made cornbread before.  The ingredients were really basic and the method so simple, I decided to give it a go, and I'm so glad I did!  Who would have thought that homemade cornbread could be this simple!  I feel like I have to tell the world now and want to share this terrific recipe with you. The good news is that you don't necessarily need a cast-iron skillet.  I actually baked the cornbread twice this past week - the first time, in a cast-iron skillet and the second time, in a 10 inch pie dish. To be honest, I preferred the cornbread baked in the pie dish!  



2 1/4 cups cornmeal 
2 cups buttermilk
1/4 cup of butter, cut into small pieces
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt  *if you use salted butter, omit the salt


  • Preheat oven to 400 degrees F. Place a 10 inch round pie pan or cast iron skillet in the oven for a few minutes to heat through.  Meanwhile, whisk together the cornmeal and buttermilk in a medium bowl. Set aside.
  • Add butter and oil to the hot pan and brush the interior with it.  Now pour the butter mixture into the cornmeal mixture in the medium bowl.
  • Add beaten eggs, baking powder, baking soda, and salt.  Mix with a wooden spoon until well combined. Pour the batter into the hot pan.  
  • Bake for approximately 15-25 minutes, depending on the type of pan you are using.  A cast iron skillet will bake quicker than a pie pan will.  To check that it's cooked through, insert a wooden toothpick in the center.  If it comes out clean, then the cornbread is done!  Allow to cool for several minutes before slicing.  Can be served warm or cold, but warm tastes best, slathered in butter, of course! 

Here's a slice of the cornbread I made using my ceramic pie dish.  I served it with chili just the other night.

Leftovers can be sliced and wrapped in plastic wrap to maintain freshness and can stay out for a couple of days this way.  You can reheat each individual slice in the microwave or oven as needed.

I am actually going to be baking another one of these this weekend to take to my parents' house for our annual Thanksgiving dinner.  I look forward to gathering with my family and enjoying some delicious food, especially my mom's turkey and stuffing!   

Happy Thanksgiving to all my Canadian friends (near and far) celebrating the holiday this weekend.  Much love and blessings. xoxo