Canned Beets

Whew – why do I seem to forget how much work canning is? I really hope they turn out. This year I decided to try out Canadian Living’s recipe for spiced beets:

From the sink…

To mason jars…

The Basil Thief

I spent some time over the weekend weeding my garden plot (and the paths around it). I still have a few things that need harvesting. Unfortunately one of the things that I regularly stop in for has disappeared. Earlier this week, I popped by to get 5 leaves from each of my two basil plants (one green and one purple) and they had been dug up. Perfect holes with spade marks were left in their place. So frustrating – why would someone do that?

Anyway – the garden is looking better once again now that it’s been weeded…

Later this week, I got in to work to find this lovely container with basil and parsley at my desk, thanks to my co-worker Jane. What a thoughtful surprise! You totally rock, Jane! I’ve decided to keep it at the office so I can enjoy it’s smell. When I want a little bit of basil, I just take a few leaves home with me at the end of the work day.

Hunting down a good beef stew recipe

and, of course, the free time to make it.

Orc food, anyone?

I wish I’d taken a picture. Kristi came over last night for risotto, followed by trying a couple of options for eye makeup for her wedding, followed by knitting and watching “Miss Pettigrew Lives For A Day”

Dinner was verry tasty, but for some reason, my cremini mushrooms turned black when cooked, and when mixed with the risotto, it became a dark grey mess of ‘glop’ which was incredibly unappetizing. I now wish I’d gotten a picture.

Shepherd’s Pie

Thanks to mom and dad for the recipe!! (I feel like I just leveled up in cooking.)

2 tbsp cooking oil
2 lbs lean ground beef
2 medium to large onions, finely chopped
4-8 cloves of garlic, finely minced
1/2 tsp each, salt and pepper
1/4 tsp each, thyme and savoury
6 tbsp white enriched flour
2 cans, (10 oz) beef broth
1/2-1 can of water
6-8 dashes of Worcestershire sauce
2 cups carrots, grated
5-6 medium potatoes (about 5-6 cups mashed)
4 cups frozen niblet corn (or 1/2 and 1/2 frozen peas), defrosted & microwave cooked
1 egg, slightly beaten
1/2 cup (Lactose Free in my case) 2% milk
11/2 cup (Goat cheddar cheese in my case) or old cheddar cheeze
3-4 tbsp grated Parmesan cheeze (optional)
1-2 tbsp buttered bread crumbs or wheat germ (optional)

In a large sausepan, cook ground beef in heated cooking oil lightly, stirring with fork to break
up. Add onion and garlic and cook until softened. Stir in seasonings and flour.
Add broth, water, Worcestershire and carrots. Simmer partiallly covered for about 20 minutes, stirring
often, until fairly thick and carrots are tender. Add Salt and pepper.
Spread in a 9×13 inch baking pan and allow it to cool slightly. Evenly spread corn (and/or
peas) over the meat mixture.
Meanwhile, boil potatoes in salted water. Mash with milk and 1/2 the egg mixture. Fold grated
cheeze into potatoe mixture. Spread the potatoes carefully over the meat
(easiest if you place dollops and start from the edges). Brush top of the potato mixture with reserved
egg. Sprinkle with Parmesan cheeze or wheat germ. Bake in 400F oven for
about 15-20 minutes or until golden on top.

Serves 6-8. Lefttovers refridgerate or freeze well.

**** Fabulous tasting!

Lactose-free Chicken Pizza



pesto olive oil
1/2 can garlic tomato paste
1 garlic clove
2 chicken breasts
sun-dried tomatoes
sliced black olives
1 package goats milk mozzerella cheese
12″ pizza pan

3 cups flour
1tbsp yeast
1/2 tsp sugar & salt
1 & 1/4 cup hotwater


Combine dry ingredients for dough. Add hotwater. Knead for several minutes until dough feels stretchy. Form into a ball and cover. Let rise for 1 hour.

Turn oven on to 425°F. Fry or grill the 2 chicken breasts with 1 clove of garlic. Cut in strips and set aside. Grate cheese and set aside. Grease the pizza pan with pesto olive oil. Spread dough evenly on greased pan with extra dough around the edges. Add a layer of garlic tomato paste. Place chicken strips on top. Sprinkle sun-dried tomatoes and black olives on top. Sprinkle oregano salt and pepper on top. Add shredded cheese. Bake for 11 minutes or until golden. Enjoy!