July 2, 2012
Calling all cooks, these TwoRibka kitchen spoons are all handcrafted here in Toronto and are made of locally salvaged wood. Spoons, spatulas and other wooden utensils and are all avaiable at the Mutts & Co. Variety Store starting this week.  Shop Hours: 11a-9pm, July 4th-8th.

Calling all cooks, these TwoRibka kitchen spoons are all handcrafted here in Toronto and are made of locally salvaged wood. Spoons, spatulas and other wooden utensils and are all avaiable at the Mutts & Co. Variety Store starting this week. 

Shop Hours: 11a-9pm, July 4th-8th.

6:27pm  |   URL: http://tmblr.co/ZACltxOa6LOH
(Notes: 4)
  
Filed under: salvaged wood recycled wood handcrafted hand-made Toronto Locally Made wood wooden utensils cooking kitchen Mutts & Co. Variety Store pop up shop event TwoRibka 
October 10, 2011

RECIPE: Thanksgiving Pecan Pumpkin Pie

Crust 

  • Mix all ingredients and then press down firmly in 1 (9 inch) unbaked pie crust
  • Let it cook for 8-10 minutes at 200 degrees but keep an eye on it, it should just start to brown when you take it out
  • Let cool for 30m

10 large / 20 small graham crackers, crushed into crumbs
4 teaspoon melted butter & ½ teaspoon ground cinnamon, combed thought the crumbs

Filling -   There may be a bit extra so use what you need. 

1 (796mL) can pure pumpkin
1 (300mL) can EAGLE BRAND® Sweetened Condensed Milk Low-Fat
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Optional Garnish: let pie cool and then make some whip cream and add a little maple syrup for flavouring. Half way through baking I also chopped up pecan’s and through them on top to cook for the last 15 minutes.

  1. Preheat oven to 425 degrees F
  2. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
  3. Pour into crust. Bake 15 minutes.
  4. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.  

Prep Time: 15 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 8

 I tweaked this old EAGLE BRAND® recipe but you can refer to it here. 

11:33am  |   URL: http://tmblr.co/ZACltxAW1jow
(Notes: 2)
  
Filed under: Cooking Peacan Pecan Pumpkin Pie Pumpkin Thanksgiving recipe food 
October 4, 2011

RECIPE: Spicy Chili Bean Stew 

  • 1 large sweet onion, chopped
  • 5 cloves garlic, diced
  • 1 large can of diced tomatoes (I threw the whole can in as it had spices in it as well)
  • 4 cups vegetable broth (made from water and one cube of veggie soup stock concentrate)
  • 1 large can kidney beans
  • 1 cup diced white potato
  • 2 large carrots, diced
  • 1 cup spiral pasta or wild rice
  • 1 tbsp chili powder
  • fresh ground pepper / sea salt to taste
  • 3 bay leaves
  • 3 tbsp apple cider vinegar
  • 1 package of veggie ground round (I used Italian flavour)
  • Optional : 2-4 tbsp additional dried spices based on what you have in your spice rack.I also had ½ a zucchini and a bit of red onion that I wanted to use up and threw in there.

1.     In a pan sauté the onions and garlic until they are translucent.

2.     In a Crockpot add in all the remaining ingredients except for the chopped greens. You can add these just before serving to slightly wilt them into the soup.

3.     Cover and simmer on low for as many hours as you can – to be honest I forgot about it and it just chilled on medium heat for about 8 hours. Periodically check in and add/take out broth if need be.

4.     Don’t forget to watch out for those bay leaves when serving. I added peppercorn goats cheese to garnish it.

5.     Serve and store leftovers, however I didn’t eat it till the next day because it reduces overnight and thickens up. Makes one large crockpot.

I originally got this recipe from Babble but I changed it up a bit.

If you scroll down you can see the complete meal of Spicy Chili Bean Stew and Cornbread. 

2:37pm  |   URL: http://tmblr.co/ZACltxAHHOrm
Filed under: recipe Spicy Cozy Chili Bean Soup Veggie DIY Cooking left-over vegtables 
October 4, 2011

RECIPE: Cornbread

  • 1 ½ cup medium ground cornmeal
  • ½ cup all purpose flour
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup + 2 tablespoon almond milk [mixed with 1 tablespoon apple cider vinegar to turn into “buttermilk”] 
  • ¾ teaspoon salt
  • 3 tablespoon butter (melted)
  • 2 tablespoon honey
  1. Preheat your oven to 400* and get out a 8-9” square baking dish.
  2. In a medium sized bowl, mix together all of the dry ingredients, until combined.
  3. In a small bowl, whisk together the ‘buttermild’, honey, egg and melted butter, until combined. 
  4. Stir the wet ingredients into the dry, until just combined.  Make sure the large lumps are mixed up, but the batter will not be completely smooth.
  5. Grease the baking dish with butter.
  6. Pour the batter in and gently spread it around the pan.  It should be very thick and if you are feeling sweet I drizzled the batter with a little honey.
  7. Place in the oven and bake for 24-28min, varying slightly with pan size.  I used a 9” cast iron pan and it took 26min.  Toothpick test to see if done.  The edges will be golden brown and the top will be cracked.
  8. Let cool for 10min, then slice + serve.

1:59pm  |   URL: http://tmblr.co/ZACltxAHDSE6
(Notes: 2)
  
Filed under: Almond milk Cooking Cornbread DIY Honey recipe food 
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