Thursday, 14 June 2018

Guatamalan Refried Beans from Jessica Asch

For dried beans
1 cup dried beans 50 minutes in instant pot.
Use some chicken broth.
About 3 parts water to one part beans.
1 bay leaf

Or used canned beans
1 cup beans (one tin).  Rinse so you wash the salt off.

Refry one medium onion until it is black.  It really has to be burned.

At the end put in a bit of garlic.

Then blend to an emulsion.  Then blend with beans.

Gently warm and eat as a dip with chips.

Note after speaking with Jessica today.  She makes hers with the first method, using the dried beans and the pressure cooker part of her instant pot.  There is still some water left in the beans when they are fully cooked after about 50 minutes or so.  When I use the canned beans, of course I rinse them off so there is no liquid in with my beans.  I have to add some when I blend mine.  She has to reduce her mixture after it is blended, a bit more in the frying pan.  I also asked if she pulsed the beans so much that no black skins were showing.  She said yes.  I didn't pulse mine that much.  I should have.  Still, ours tasted good and we have done this 2 times.  Well, I have done it.  Once with just one can of beans, and the second time with 2 cans of beans, 2 onions, etc.

Wednesday, 2 May 2018

Cauliflower “Couscous” Celebratory Salad

From Arta:

This recipe is over on the other blog, but I thought I would lift it and put it in here.  I made it again today.  The cauliflower has the texture of coucous.  Pretty interesting.

From Mary:
Ready to eat the salad at Arta's!

This is my new favourite salad. I usually don't like raw cauliflower, but I just can't stop eating this.  
Here's to the summer of 2017!  May it be overflowing with celebrations of the heart, body, and soul. 

If I were at lake this summer, I would make this salad and share it with my extended family with gratitude in my heart for that precious piece of land that I love so much.

Cauliflower “Couscous” Celebratory Salad
  • 1 head of cauliflower
  • 3 cups leafy greens (spinach, romaine, kale, etc)
  • 1 red pepper, finely diced
  • Toasted almonds (or other nuts) – optional but super yummy and adds protein
  1. Add about half of the cut cauliflower florets to the bowl of a food processor, and process for a few seconds until the cauliflower is finely processed, and resembles couscous; turn that out into a bowl, and repeat with the remaining cauliflower florets.
  2. Toss cauliflower couscous, greens, pepper and best basil dressing (below).  Top with nuts if desired.
 **you could add any finely diced veggies you have in your fridge.  They key ingredients are the dressing and the cauliflower.

Best Basil Dressing
  • 2 cups (about 1/4 pound) tightly packed fresh basil leaves, tightly packed
  • 1 lemon – juice and zest
  • 1 clove garlic
  • ¾ cup oil (olive or canola)
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  1. Combine basil, lemon, and garlic in a food processor or blender. Puree mixture until smooth.
  2.  With motor running, slowly add the salad oil to form an emulsion.   
  3. Add sea salt and freshly ground black pepper. If not serving immediately, store in an airtight jar or container in the refrigerator.

Sunday, 1 April 2018

Lime Tarts

A recipe from Wyona

Lime Tarts
         1-1/4 cups graham cracker crumbs
         5 tablespoons butter, melted
         1/4 cup ground almonds
         3 tablespoons sugar
         4 egg yolks
         1 can (14 ounces) sweetened condensed milk
         1/2 cup lime juice
         2 teaspoons grated lime peel
         1/2 cup heavy whipping cream
         1 tablespoon sugar
         1/2 cup sour cream
         1 teaspoon grated lime peel
                  Fresh raspberries and lime wedges
Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned.
In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart.

Lime curd cream filling:
3 large eggs
¾ cup granulated sugar
½ cup fresh lime juice (or sub bottled)
Zest of 1 or 2 limes (I used 1.5 tbsp lime zest)
4 tbsp unsalted butter, cubed
¾ cup whipped coconut cream**
Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.

   ¼ cup toasted coconut
   Grated lime zest
1 ½ cup whipped coconut cream**
Whipped Coconut Cream
2 cans full fat coconut milk, refrigerated 16-24 hours
1 tsp vanilla
½-2/3 cup powdered sugar, sifted
When the curd has cooled to room temperature, stir in whipped coconut cream slowly.
Spoon warm filling into the cooled tart shells and place in the fridge to set completely.
Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.

Thursday, 1 March 2018

An Easy Bread to Start With

This is where I started when I wanted to learn to make bread. This is a good basic recipe that will help you get the hang of making bread. I don't use canola oil, I would substitute avocodo oil or butter.

Click here to go to the recipe

Tuesday, 23 January 2018

Smashed Chickpea Salad

Imagine retrieved from


  • 2 cans of chickpeas, drained and thoroughly smashed (we use the bottom of a mason jar to smash them)
  • 1 cup diced celery
  • 2 teaspoons fresh dill, finely diced/minced
  • 1/2 cup diced bread and butter pickles
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • fresh pepper, to taste
  • 1/4 cup vegan mayo
  • 1/4 teaspoon garlic powder


  1. Drain chickpeas and place in a large bowl. Mash well (we use the bottom of a mason jar as a masher)
  2. Add remaining ingredients and mix well
  3. Serve with lettuce, avocado, or toppings of choice.
  4. Enjoy!

Thursday, 4 January 2018


Moiya forwards a good recipe to me which I have transferred to this blog. 
I do like cornbread. 

Sometimes I add some canned hot chili peppers to my cornbread, although this recipe doesn't do that.

Corn Bread  
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Melt margarine and add to sugar.  Stir well, Add eggs and beat well.  Combine buttermilk with soda then add and stir until blended.  Add dry ingredients all at once.  mix jut till blended
Pour into 9x9 inch greased pan. 

Bake at 375 F for 30 min.

Can be doubled in a 9X13 inch pan, then baked for approximately 40 min.

Monday, 27 November 2017

Twixt Bar

While I was at Mary's in Aylmer, P.Q., she had an evening where she promised her kids home-made Twixt bars.

I left to go to Montreal before we had consumed the whole pan.

They have been on my mind lately.

Here is a link to the recipe that we used.

Be assured the using butter in the crust, and a high quality chocolate for the topping really works for these bars.

Instead of chocolate chips Mary used two of the large Jersey Milk Chocolate Bars.

These would also be good using a high quality dark chocolate bar.