Curry Beef Bowl

My husband loves to cook. He is fearless in trying new recipes, new ingredients, new spices. So I moved over and let him take reign of the kitchen most of the week.

But now, he’s back to school with modules back to back. From 8:30am until 9:30pm – sometimes later – he goes to work, then stays afterwards to do hours of homework. So back to cooking I go!

My tried-and-true recipe collection is seriously lacking though! I default to comfort foods like meatloaf or (dry) chicken and veggies. So I’m trying to up my cooking game! And then I found this curry beef bowl recipe on Pinterest yesterday (where else?).

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My husband does all the time, but I have never cooked with Indian spices. (A late bloomer, I guess?) But they sure are beautiful and fragrant and, well, this will definitely not be the last time!


Turmeric, Curry powder and Ground Cumin. Look at that color!

I’m a little slow – and I have a child who has recently discovered her mobility – so this recipe took me about an hour. Otherwise, not hard to make! I’d give it 4.5 / 5 ⭐.

Here was my final product:


My mouth is watering all over again. For real.

The best part? I have enough leftover to eat again for supper today! 😊

I’m always looking for new recipes. What are some of your favorites?


Mmm, Granola!

Lately, I’ve waded into the world of homemade granola.

Does this make me a… crunchy mama? I never realized how easy it is. And so versatile! You can eat as is; sprinkle on yogurt; throw in with fruit; eat as cereal, etc. Plus, there are endless varieties! I used this chart found on Pinterest:


Or you can also go here:

I love that I know exactly what I’m eating. And, no added sugar!

I made mine with some leftover trail mix, raisins and chopped pecans. I’ve enjoyed it with apple slices, or a spoonful of peanut butter, or in a small bowl with almond milk. 🙂



Spring Chicken!

Sort of.

In this northern city, there has been some confusion as to what season it is. It’s Supposed to be Spring, but instead, it is a grey, snowy day. Guess today is as good a day as any to try my hand at some homemade chicken stock! 🙂

I found a simple recipe here:

I already had the carcass from a previously bought roast chicken. (Sometimes you just need to leave the cooking to someone else!) Now, to add the water, vegetables, and salt ‘n’ peppa. (Love me some brightly colored veggies!)




The recipe didn’t call for it, but I added a few small cloves of garlic as well. Fingers crossed it isn’t a deal-breaker!

Six hours later, and voilá!


Mm, Mm, Good!



I ❤ Cookies!

In all shapes and forms. Chewy or crunchy. With or without milk. Nutty, fruity, gooey, decadent…                              I’m already salivating.

However, due to this wonderful yet, limiting thing called breastfeeding, dairy, for now, is off the menu. Bye bye late night chocolate indulgences!

But my sweet tooth would not be silenced. As I often do, I was perusing Pinterest, when I came across this – (a cookie I feel less guilty about!) – trail mix cookies! You can find the recipe here:

I used a trail mix consisting primarily of dried fruit, which I chopped a little smaller, and threw in some pecans. My favorite part is the yummy chunks of cocunut that were in the mix!

I also tried this recipe a second time with HALF the sugar – the dried fruit and honey kept it tasty, but I think I’ll keep to the orginal amount when I make them again. 😉


* Note: I found this recipe makes about 12-16 cookies; maybe a little less, if you like bigger cookies. 🙂

Baked Oatmeal Cupcakes

If I tried every recipe my friends post to Facebook, well, I wouldn’t have time for anything else! However, as a big fan of oatmeal, and a big fan of chocolate, I just HAD to try this recipe, from this site here: . Plus, maybe I can finally get the husband to eat breakfast. ( The guy goes to school full time AND works 30 hours a week; He needs fuel!)
So, here it is!

Baked Oatmeal Cupcakes To Go

(makes about 24 cupcakes)

◾5 cups rolled oats (400g)

◾2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)

◾1 tsp salt

◾5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)

◾optional: 2/3 cup mini chocolate chips

◾2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)

◾1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)

◾2 1/2 tsp pure vanilla extract

◾optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins.
In a large mixing bowl, combine all dry ingredients and stir very well.
In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes.

These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.


* Note: I have this habit of NEVER following a recipe exactly as indicated; For sweetener, I went with the syrup, but I also couldn’t resist putting a little bit of sugar in there too!
I also included some cinnamon ( Maybe 2 or 3 teaspoons) and about 1/2 cup of sweetened shredded coconut.

And, voila!



Eggnog Chocolate Chunk Cookies

A friend had posted a link to this website,
with a recipe for Eggnog cookies. I tried these out and they were pretty good; quite a hit at work too! 🙂
( I realize eggnog season is basically over, but I couldn’t resist posting!)

Here’s the recipe:

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup melted butter

2 cups sugar

2/3 cup Egg Nog

2 cups Chocolate Chunk Morsels

(Yes, there are only 7 ingredients, and no eggs!)


preheat the oven to 350 degrees.

In a med. bowl, whisk together the flour, baking soda and salt.
In a large bowl, combine the melted butter with the Sugar and Egg Nog.

Combine the dry ingredients into the wet, a little bit at a time.
Mix until smooth and thick.  Now stir in the Chocolate Chunks.

Place 1-inch balls of dough onto a baking sheet, leaving about two inches between them.

Bake for 10-12 minutes, until cookies are set around the edges.

Here’s my own picture of the cookies! 

Eggnog ChocChip Cookies


Beef Vegetable Soup

I think this is my new favorite, homemade soup!
I found it on this website:

Beef Vegetable Soup

3 onions / chopped
1 lb ground beef
1 clove garlic, minced
3 cans beef bouillon
2 large cans diced tomatos
1 cup each: potatos, celery, carrots, frozen corn, frozen lima beans 
1 1/2 tbsp italian herbs
1 to 2 cups water
lots of salt and pepper and Worcestershire sauce

1. Brown the beef, onions and garlic. Drain 
2. Add remaining ingredients and simmer for 1 1/2 to 2 hours.

* Note: I made a couple small tweaks; used two onions instead of three, and I used canned corn and beans, instead of frozen.

Here is my own picture of the soup!

Beef Veg. Soup