Home Grown Tomato Sauce


This last week I’ve been busy picking tomatoes from the garden. We didn’t have the best season around here, lack of heat and lots of rain, but the tomatoes are starting to reach their peak and I can only eat so many toasted tomato sandwiches.  Tomato sauce is a perfect way to utilize the large amounts of tomatoes that are coming up all at once. I’ve made two batches so far and have put the jars into my freezer. I cannot wait for the dead of winter to open the jar and indulge in fresh tomato sauce!
It is really easy to make it just takes some time, it’s a perfect thing to do if you’re hanging around the house one day.

I followed the instructions that Keila provides in the following video: How to make Marinara Sauce: http://youtu.be/1Ow9Ws8S8e8

I hope you’ll give it a try. Your home will smell amazing!

Welcome, Ripley

Please say hello to the newest member of our family, Ripley.


We welcomed him into our home on Monday. He has been adjusting well, as are we. Life with a baby and a puppy is a lot to handle but we’re excited about the adventure.


We can’t wait to watch Griffin and Ripley grow up together and be best friends.

Needless to say, things have been hectic around here. We’ve enjoyed a nice but cool summer up here and are sad to see it winding down. It already feels like fall when the wind blows and the leaves are starting to change.

Griffin is 4 months old and doing so, so well.  He is full of smiles and little giggles. He makes us so happy.


Happy weekend everyone.  We’re going to go play outside and enjoy the warm sun while it’s still here.

Whitefish, Sun-Dried Tomato and Goat Cheese Pasta

I had intentions on cooking a risotto last night. I love, love, love risotto. So creamy and heart warming! Risotto requires your attention for a good 30 minutes or more. My attention was needed else where, a cute little boy who needed to eat and be held. Cute little boy comes first, eating comfort food comes last. Once I had tended to him I wasn’t up for cooking risotto, so I decided on pasta instead but with the same flavor profile as the risotto. This turned out to be just as creamy and heart warming as a risotto would of been. I used a piece of local Whitefish but feel free to use your favourite fish in this recipe.


Whitefish, Sun-dried Tomato and Goat Cheese Pasta

serves 2-3

3 cups small shell pasta
1 fillet of whitefish, or fish of your choice
3 sun-dried tomatoes in oil, finely chopped, some oil reserved
1 small red onion, diced
2 tbsp soft goat cheese
2 cups milk
1-2 tbsp flour
salt and pepper
1 green onion, thinly sliced, for garnish

Fill a large pot with water and bring to a boil, add pasta and cook until al-dente. Drain, reserving some of the pasta water. Set aside.

Meanwhile, in a medium-sized skillet on medium heat, add a couple teaspoons of the oil from the sun-dried tomatoes jar. Once heated add fish to pan and cook through. Set aside.

In the same skillet add a teaspoon more of the oil and add in the red onion, cook until soft. Add in the sun-dried tomatoes, stir then add in the milk and turn heat to high. Sift the flour into the milk mixture, one tablespoon at first, whisk into milk and once milk comes to a simmer, turn heat to medium-low. If the sauce doesn’t thicken enough, sift in another tablespoon and whisk to combine. Add in goat cheese and whisk until melted through. Add salt and pepper to your taste.

In the pot with the pasta, take the fish and flake into pasta, pour sauce over the shells and stir to combine everything. Serve and sprinkle green onion over bowls for garnish.







Strawberry Rhubarb Coconut Crumble

There is a nice rhubarb patch growing beside our house. It is growing so well I don’t know how to keep up with it. I hate to see it grow so nicely and not get put to use. Luckily, from what I have heard, it freezes well, so I have a feeling I will be freezing a majority of it. Which will mean that even once summer is over I can still enjoy this lovely crumble in the middle of winter! (I also have a strawberry patch and plan to freeze lots of it too!)



This past Sunday I had volunteered to bring a pie to the Father’s Day BBQ we were attending. Well, Sunday morning came and we slept till 9 (thank you, Griffin!), had a lazy Sunday breakfast of pancakes and bacon and then I ventured out to do some gardening while Griffin had a nap. I came in around 2 to get ready for the BBQ and suddenly remembered ‘PIE!’ dangit!! I had no time for pie crust but I had everything for a crumble. Easy-peasy!



I quickly chopped up the rhubarb and strawberries and let them sit for 20 minutes, enough time to feed Griffin, then came back to make the crumble topping, put it all together and took it with me to bake at the BBQ.


If I can throw this together in between feedings and getting ready for a party that means this recipe is easy and quick enough to pull together any day of the week.


Take advantage of the seasonal fruit and enjoy this deliciously sweet crumble!


Strawberry Rhubarb Coconut Crumble

Ever so slightly adapted from Pixels and Crumbs recipe.

For the filling

1 cup rhubarb, chopped 1/2″ pieces
3 cups strawberries, halved
1/2 cup sugar
1 teaspoon cornstarch

For the crumble

1 cup all-purpose flour
1/2 cup sugar
1/2 cup quick oats
1/2 cup shredded coconut
1 stick (1/2 cup) cold butter, cut into small squares
1 teaspoon vanilla extract
Preheat oven to 375C

Mix rhubarb, strawberries, sugar and cornstarch in a bowl and let sit for 20 minutes.

Mix flour, sugar, oats, coconut and vanilla together and with a pastry blender or two knifes cut in the cold butter until it is incorporated well into the flour mixture.

In a 6×10 baking dish, pour in the fruit mixture and spread evenly then pour the flour mixture on top and spread evenly.

Bake in the oven for 30 minutes or until brown on top. Let sit for 10 minutes before serving (also great tastes great cold).


BBQ Teriyaki Pork Tenderloin with BBQ Broccoli

This was my third attempt at barbecuing all on my own. I cooked salmon and chicken breasts last summer and both turned out really good. I don’t know why I find the BBQ so intimidating, it’s just like an oven, just outside and with open flame.


Well, no more! This summer I am going to become one with my BBQ, master of the open flame! I am excited because when I see myself cooking on the BBQ it isn’t just burgers and dogs, I want to do kabobs, different veggies and fruits, pizzas and quesadillas!

I had fun grilling the pork tenderloin because I found an easy 3-step system for getting juicy results. I wanted to serve the pork with roasted broccoli, my favourite, but didn’t want to turn the oven on if I was already cooking on the BBQ. I figured it would turn out a similar way if I BBQ’d it and I was right!


BBQ Teriyaki Pork Tenderloin

1 1-2 pound pork tenderloin
salt and pepper
1-2 tsp garlic powder
2 tsp dried thyme
2 tsp paprika
3 tbsp prepared Teriyaki sauce

Turn BBQ on to high heat.
Rinse the tenderloin and pat well to dry off. Mix garlic powder, dried thyme and paprika in a small bowl. Give  the pork a generous sprinkling of salt and pepper, then sprinkle on the garlic mix.

When BBQ has reached a high temperature, between 400-500C, place pork tenderloin on the grill and close the lid, cook for 7 minutes. Flip the tenderloin over and close the lid, cook for 6 minutes. Once the 6 minutes is up, baste the tenderloin with the teriyaki sauce of your choice giving it a nice coating. Turn off the heat and cook for another 5 minutes with the lid closed. Transfer the tenderloin to a plate and cover with tin foil to rest and let the juices redistribute for 5 minutes. Carve, serve and enjoy!


BBQ Broccoli

2-3 cups broccoli, chopped
salt and pepper
1 tsp garlic powder
1 tsp red chili flakes
Olive oil

Turn BBQ on high heat

Put the chopped broccoli into a metal pan, drizzle with olive oil, salt and pepper, garlic powder and chili flakes. Toss to coat. Place metal pan on the upper rack of BBQ, turn heat on that side to low, leave other side on high heat for the pork. Cook for 15 minutes giving the broccoli a toss half way through.



Hello there!

It seems that over the last year or so, every post I publish is accompanied with an explanation why I haven’t posted anything in awhile. This last year and a half has been busy. Ryan and I moved, got married, honeymooned, got pregnant, watched a wonderful mother lose her fight with cancer and then, 6 weeks early, our son arrived!

All of these huge life events meant that any hobbies were pushed to the side. Life just didn’t allow me to get excited about meal prep, taking photos and sharing our meals with you all. I feel like the last year was a blur of huge life events, both good and bad.

Now my life is all about a little man named Griffin, a little man who should still be swimming around in my belly.



Griffin decided he had enough life on the inside and made his appearance on April 24; he was due to arrive June 3rd. To say we were scared the night my water broke is an understatement. We both kept our cool but inside I was terrified. I was so worried he wouldn’t be development enough and would be born with complications. Although we ended up spending 10 days in the hospital after his birth for observation, he was born a healthy 5 pounds 4 ounces and was able to breath on his own and eat like champ.

With Griffin’s birth means my maternity leave started sooner than expected. We are adjusting to life at home. I am so glad the weather is starting to improve and we’ll be able to get to know each other over the summer. Being on maternity leave means I am going to be home for a full year and I really hope to allot time each week to keeping things up to date here. Once Griff and I get into a groove here at home I hope to be researching, experimenting and sharing new recipes and ideas here with you.

Thank you for your patience these past few months. It hasn’t been an easy time for us around here but our little rock star sure is putting a smile back on a lot of faces and that is such a wonderful thing to see.

Leah xo