Strawberry Peach Galette

Okay I’m quite an avid pinner on Pinterest , just ask Evan haha. I’ve got about 9 thousands pins, and a thousand of those are recipes. I’m sure I’m not the only who goes “ohh that looks good, I’m totally going to make this!” and then completely forgets about it.

So I decided I’m going to start this new thing where at least once week I try a recipe from my Recipes board and then share it with you! I’ve got some double recipes and some pins are food hacks so my goal isn’t to make literally every pin but I at least want to explore the cooking world through my Pinterest Board.

strawberry peach galette

Now, I’ve been dying to make a peach galette for a long while now so it was pretty easy for me to pick this one to start. Here is the original recipe.

I’m not a big pie/pastry person and there’s evidence of that but my small amount of pie pins, so this recipe was a challenge. I actually found it so time consuming, chances are I won’t do it again. I even hacked making the crust by using a mix because pastries are not my thing. But I love peaches, and it was just so beautiful I needed to do it at least once.

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Okay so first you make the filling, with fruit, sugar and a little vanilla and then let it sit.

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Then make the crust, as you know I cheated, so I would suggest you actually try to make the crust from scratch. Don’t be lazy like me.

The pie crust is really what I found time consuming, and I didn’t realize I needed to chill it. I’m not gonna lie, I took that time as an opportunity to take a nap cause pregnancy.

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You need to put the crust in the fridge for an hour after its been flattened and shaped. When it’s good to go, scoop your fruit out into the middle and then fold the edges around over the fruit. Brush the edge with egg wash to give a golden colour.

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Bake at 425 F for 25-35 minutes, and voila!

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Look at how beautiful it is! And delish! I just adores peaches 🙂

Are you excited for me to share more recipes? Let me know by leaving me a comment!

dawn

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Lemon Pepper Veggie Dip

It has been a sad rainy week here in the Fraser Valley, although I don’t mind 😉 It means I don’t have to water my garden and maybe the promise of a not too hot summer for my pregnant body? Anyone else feel the same? Probably not. Haha

lemon pepper dip recipe

Okay I promised in one of my last posts to share a veggie dip so here it is today! I’ve made this dip for other foods (mostly perogies, to be honest) and it was actually a perogie dip recipe that I’ve adapted. Originally it was based with sour cream, lemon juice, lemon zest and other spices but I made it a little simpler and quicker to make.  So I’m just gonna jump right in!

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Here’s what you’ll need…

lemon pepper veggie dip recipe

I use Olympic brand of Greek yogurt because they locally source the milk from BC and they also have really big tubs, also make sure it’s plain so you don’t get any conflicting flavours. And then I use Trader Joe’s Lemon Pepper in a grinder and really I just guess and say it’s about a tablespoon amount.

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Now, just mix everything together in a bowl and it’s ready to serve! I’m serving this fresh cut veggies, even radishes from my garden!

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This dip goes really well with other foods like perogies, of course, but also BBQ chicken or steak, and roasted potatoes. It’s a great summer recipe because of the freshness the lemon adds. Also, by using Greek yogurt you have a little added protein to your plate.

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I love that it’s made from scratch, and it’s so simple and easy (If you regularly read my blog then you know I LOVE simple and easy).

This dip is healthier then using ranch dressing or any other type of store bought dip which can have hidden gross stuff, which isn’t good for healing your gut. The Greek yogurt and lemon juice have healthy tummy promoting bacteria! Just like a traditional diet should 🙂

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Give it a try and tell me what you think by leaving me a comment!

dawn

7 ways to save money on groceries

Starting last year I realized how out of control our spending was when I took a look at our money situation. It made me realize we needed a budget and a better way to make our  monthly payments work. So I created a “payment plan” or a “budget” whatever you want to call it.

A big area of spending was food and obviously something needed to change.

I chose a very specific amount that we were allowed to spend on groceries, it was hard at first but now after doing it for about 9 months, I think I’ve mastered it. That being said, I had to learn some ways to cut costs and I’m going to share some of these ways with you!

  1. Have a Budget, and stick to it. This has been the absolute most important way for me to save money. First of all, I pay in cash so I can’t overspend. And then when I go through the grocery store I use the calculator on my phone and add up every little thing I put in my buggie. If I was just throwing whatever in the cart I know I wouldn’t be able to keep track of what I was spending.pexels-photo-26799
  2. Shopping Sales! This is a bit of a no brainer, but it takes some planning. Either you find sales in store or you can look through the flyer. I prefer to look through a flyer first because then it gives me an idea of what I can buy for certain meals, which leads to my next tip. street-market-fruits-grocery
  3. Take a List with You, again if you’re just mindlessly throwing food in the buggie, there’s no way to track what you’re spending or you could buy something on a whim and then end up throw it out months later because you never ate it. I feel hopeless if I forget my list at home, and then I always forget to buy something that I really needed and will have to go back for on another day. pexels-photo-128402
  4. Meal Plan, some people feel like this doesn’t work for them but the way I meal plan is so simple. I make a list of the meals I want to make, or can make (by knowing what’s on sale). I just write a list and as I cook them though the week I just cross it off the list. Having this plan helps me make sure that when I make my grocery list  I have everything I need for this so I don’t have to run to the grocery store mid week, which goes to my next point. pexels-photo
  5. Shop every other week or even once a month, I do groceries every two weeks, because then it saves me constant trips to the store which can lead to extra unnecessary spending. Also how can you stick to a budget if you’re shopping every couple days? Unless you’re amazing at keeping track of what you spend every time you go, it would be pretty difficult to really understand what you’re spending. I am not good at tracking spending like that so it’s easier for me to stick with my budget all in one shot. pexels-photo-375896
  6. Buy in Bulk, you might not notice savings with this one automatically, but when you’re not having to buy meat every time you shop you save some in the long run. Also goes for staples foods like flour and sugar, obviously you don’t want to buy anything you know you won’t use because you’ll end up throwing it away when it goes bad and that won’t save you money.food-vegetables-beans-green
  7. Have a loyalty card, this really only works if you stick to one brand/store, sure you can have multiple loyalty cards, but its best to accumulate points or benefits if you shop somewhere consistently. Different companies have different systems so you need to see what works best for you. In my area we have superstores that earn you points when you shop certain items and when you reach a threshold you can discount your whole bill by a certain amount. Or there’s Save on Foods (my preferred method) where every dollar you spend you earn a point and then you can redeem points on certain food items to get them discounted.  fruits-grocery-bananas-market

I have really found for myself that being able to save on groceries has really depended on these 7 methods. Oh and bonus tip! Bring your own reusable bags! Most places are charging for bags now and you will most likely end up throwing them away after.

If you have any other tips to add let me know by leaving me a comment!

 

Roast Chicken Dinner

Winner Winner, Chicken Dinner.

Hey guys!! Sorry I’ve been on a bit of a hiatus, I needed a mini break to recenter on the blog, and well life in general. But I’m back and bringing you a killer recipe!

So I don’t know about you but up here in Canada we have Thanksgiving in October! Gasp, I know! We like to start that cozy holiday stuff early. And I love it; just getting together with family and eating all the warm buns with butter.

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I wanted to do a mini thanksgiving for just Evan and I, so I decided to roast a chicken, and man it was so good!

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The skin was so crispy and full of flavor. This is actually the most perfect roast chicken. Trust me. Here’s what you need… turkey-dinner

It’s best if you have a roasting pan and I’m lucky enough to have one, but if you don’t that’s okay any baking dish a chicken (or turkey) would fit into works just fine! You’ll want to make sure your chicken is thawed thoroughly, otherwise cooking time will have to be extended.

So here are your instructions:

First mix your spices together (sage, thyme, parsley, onion powder, garlic powder, pepper, rosemary, and lemon pepper), set aside 1/3 of the spices. Take your butter and mix with the 2/3 spice mix. Set aside.

Next, take your cloves of garlic and 1/2 onion and stuff into the cavity of the chicken, and then with your hands loosen the skin from the body by sliding hands gently underneath the skin. When you’ve loosened the skin take some of the butter mixture and put under the skin, even down by the drum sticks. This step is very important for making a crispy skin. Now, use the rest of the butter mixture to put on top of the skin, make it a pretty thick layer. When you’re done that, sprinkle the 1/3 spice mix over the whole chicken. Let it rest while you preheat the oven to 425F degrees.

While you’re waiting for the oven to warm up, put your carrots, other 1/2 onion, and celery in the bottom of the dish, I also threw in some carrot tops to give a little more flavor and then I didn’t feel bad about all the carrot tops I would be wasting. Throw in a cup or two of water, just enough to cover the bottom of the pan (about an inch). Then you can put your chicken on the rack if you have one or place on top of carrots, onion, and celery.

Place in lower third of oven, cook for 20 minutes take out, brush with butter and more spices if you so desire (I did). Put back in oven for another 25-35 minutes, test inner temperature now if juices are running clear and the temperature has reached 165C then your chicken is cooked, if not pop back in the oven and check again in 10 minutes. My specific chicken that I did really didn’t want to cook, I needed to cut the breast open so it could cook a bit faster, it finally got there 🙂

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Look at that beauty!!! Aweh man guys I can’t even describe how delicious it was! And pretty easy too, at least I think so. Haha it’s kinda hard to screw up.

Right now I’m saving all my bones from whole chickens in the freezer so I can make my own chicken stock, which will be super exciting when I have enough to do that!

Canadians what did you do this weekend? Americans had a long weekend too I guess, how did you spend that time?? Let me know by leaving me a comment!!

dawn