Time For Something Sweet

Blog Post #205

Ugh! I’m tired of hearing about the ugliness that is taking place down South! I tired of feeling worried, anxious, and outraged — especially since I can do nothing about that situation! What I need is, some comfort food — something sweet, creamy and out-of-this-world delicious.

And what better treat, than rice pudding?

I headed to the kitchen and got out my favourite little pot that I always use to cook rice. I measured the grain, added a full can (well, almost a full can) of coconut milk, a little skim milk, some water, agave syrup and  a splash of vanilla.

As my rice concoction simmered on the stove, I bustled around the kitchen, cleaning up the dinner dishes, unloading and loading the dishwasher and sweeping the floor. In no time at all, my pudding was an aromatic, thick creamy pudding that was sweetness in a bowl!

Rice pudding is one of my favourite dishes — I love it in all its many forms. I love to eat it right after it’s cooked, waiting just long enough so that it doesn’t burn my mouth when I’m inhaling it eating it daintily with a spoon. I love it cold the next day. I like it cooked on the stove top or baked in the oven — I love it made with brown sugar or agave syrup or applesauce as the sweetener. I LOVE rice pudding!

I ate a small bowlful as I sat to write this post — yum — comfort food at its finest! I had to use my iron will not to have a second helping. It helped to know that I will have a serving of it in my lunch tomorrow (or will it be breakfast? We’ll see!)

Below is my recipe — I can’t guarantee that my measurements will be 100% correct as I usually just add things in (except for the rice and liquids).  I think that this dish is very forgiving — and most people know how to cook rice, more or less! That is really all this recipe is — cooking rice with milk instead of water and adding in flavours that you like!

Rice Pudding — the Ultimate Comfort Food

1 cup of rice  — I usually use long grain white rice, but it is delicious with brown rice, too
2 cups of liquid — I used a combination of skim milk and water — use your own ratio depending on your preference
1 can of full fat coconut milk — I didn’t have a full can – I had about 3/4 of a can, it worked just as well. My pudding was thick and creamy.
Vanilla extract — about 1 teaspoon or to your taste
Sweetener of your choice and to your taste — I used agave syrup
Cinnamon — to your taste — I omitted this because I didn’t feel adding it in this time. I wish I had! (the pudding was still delicious, but I think the cinnamon would have added that extra zing!)

Put all ingredients, except for the sweetener and cinnamon into a small pot, stir until combined. Heat, stirring frequently, until the mixture comes to a boil. Lower the heat, cover, and let simmer for about  20 minutes or until desired consistency is reached. Add sweetener and cinnamon. Stir, taste and adjust to your liking. Try serving it with fresh berries, or banana. You can add anything you like — it’s all good!


Please note that the photo below is NOT a picture of my recipe — it is from Pexels.  I need to learn to take better photos!!






Let’s Bake Some Cookies

Blog Post #160

Do you know what I’m thinking about right now? Yep, that’s right — ooey, gooey, chocolate chip cookies! Or maybe soft, warm, peanut butter cookies — the kind with peanuts AND chocolate chips.

I’m trying hard to forgo sugary treats, especially ooey, gooey chocolate chip cookies — I can never have just one!

Luckily, when I checked my cupboards, I was missing a few key ingredients: chocolate chips, flour, peanut pieces … so, there will be no cookies tonight. Sad…

This is my favourite recipe for Chocolate Chip Cookies. They’re even healthy, if you can believe that. Whaaat??!! Maybe I will bake these tomorrow. *Drool*



1 teaspoons vanilla extract
1 egg
5 tablespoons dark brown sugar (or sweetener of your choice)
5 tsp coconut oil (melted and slightly cooled)
1 1/2 cups oat flour (I make my own by grinding regular oats in a food processor)
1/2 teaspoon baking soda
Pinch of sea salt
1/2 cup dark chocolate chips or peanut butter chips if you’re feeling zany.


Preheat the oven to 350 degrees F.

Combine the vanilla extract, egg, and brown sugar in a bowl. Add the coconut oil and beat everything together until just combined.

Stir in the oat flour, baking soda, and salt.

Fold in the chocolate chips.

Chill the dough for at least one hour.

Scoop out tightly packed balls of cookie dough onto a cookie sheet.

Bake until lightly browned around the edges, about 8 to 10 minutes.

Transfer cookies to a wire cooling rack.


Makes about 20 to 30 cookies depending on the size of your cookie scoop.





It’s Time For Lunch — Give Me Something Good to Eat

Blog Post #144

I’m thinking about lunch right now! Yep, it’s way past dinner, but I am imagining my lunch for tomorrow!

Like: “What’s in my fridge that would make a nourishing and satisfying meal to take to work?” Sure, there is leftover pizza from dinner — but that isn’t appealing to me at the moment. I’m thinking of something fresh, vegetarian, crunchy, green and YUMMY!

So, what kind of a dish can satisfy those requirements? I know that I have quinoa in my cupboard (appealing because it is delicious AND it is easy and fast to prepare), also in my pantry are some cans of  chickpeas/lentils/and black beans. I have carrots, red cabbage, tomatoes, mini sweet bell peppers and an avocado in my fridge and a bit of hummus.

Hmm— sounds like a Buddha Bowl to me! Or maybe… I’ll just have a tuna sandwich!!




Where’s the Chili?

Chili pepperI was reading yesterday’s blog post because one of my FB friends commented that there is no mention of chili or cumin in the recipe that I posted for Bruce’s Black & White Chicken Chili! Wait —what?!  Did I just goof up? He gave me the directions verbally since he never cooks from a recipe — he always cooks on the fly, so to speak.

I asked him if he put chili and/or cumin in last night’s dinner. This elicited a long silence then a hearty chuckle — nope, the recipe was correct as written — he forgot to add in the spices! Laughing, he said maybe we should call it “Bruce’s Black & White Chicken Stew”! Hehehe!

So if you want chili for dinner tonight and you are thinking of trying the recipe previously posted, please add in 1 tablespoon of chili and a teaspoon of cumin (or season to taste) when you add the chicken back in. You could even toss in some chopped chile peppers if you want the extra heat!

Of course, you could make the “chili” just as I wrote it yesterday. It was delicious and no one missed the “chili-ness”!

From Wikipedia:
Chili con carne (chili with meat), more commonly known simply as chili, is a spicy stew containing chili peppers, meat (usually beef), tomatoes and often beans. Other seasonings may include garlic, onions, and cumin.


Comfort Food

I was craving macaroni and cheese (comfort food – yum) and as I was gathering the ingredients to make this delicious casserole, I found a butternut squash and I decided to add some in. Usually when I use the squash, I roast it in the oven, but I did not have time, so I peeled and chopped the squash and steamed it in a little bit of water, until soft and then pureed it before adding it to the white sauce.


2 cups Small Pasta
1 Tablespoon Butter
1 Tablespoon Flour
¾ cups Milk
½ cups Butternut Squash Cooked and Pureed
1-½ cup Cheese (I used Kraft Habenero blend for a little kick, but you could use Italian Blend or Mozzerella)
2 Tablespoons Cream Cheese
½ teaspoons Salt
⅛ teaspoons Pepper
Bread crumbs for topping

Preheat oven to 350 F

Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender. Drain and set aside.

Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes, making a roux.

Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.

Place the pasta in an ovenproof casserole and add the sauce to the pasta and combine until the pasta is coated. Top with bread crumbs. (I omitted this because I did not have any bread crumbs on hand, but add them if you do – they make a nice crunchy topping). Bake in the oven for about 25 to 30 minutes. Enjoy!

butternut squash