Happy November 1st! We’re officially into that time of year between Halloween and Christmas and I feel like the word that covers it all is C O Z Y. And what better for cozy days spent curled up indoors with lots of blankets or for a walk in the crisp air than apple cider? Yummmmmm. I think the first time I made this was on top of the stove but for the past few years I’ve been making it in the slow cooker so it can sit on my counter and I don’t have to think about it. Also: it makes your house smell amazing! View Post
This is one of those recipes that takes a favourite comfort food- pizza!- and puts a healthy spin on it. Swapping out a traditional crust for slices of zucchini makes for a lighter and more nutritious option without missing out on this meal time fave. Over the Summer we were picking them fresh out of the garden and I could barely keep up with them, so getting a little creative was the result. I shared about these on Instagram Stories the night I made them and they were such a hit that I wanted to post them here on OHP. View Post
Have you ever tried brisket? This cut of beef is amazing for a variety of meals and ideal for slow cooking. If you want a ‘set it and forget it’ kind of dinner, this is about as easy and delicious as it gets (this was my first time and I couldn’t be happier with how it turned out). While I made this meal with Fall comfort food in mind, it really would be delicious year- round. I’ve teamed up again with Heritage Meats (see why I’ve shopped with them for years and check out delicious bison burgers in this post) to share a recipe idea that’s crowd- pleasing and pretty much fool- proof. This Langley store is my go- to for quality, organic meats and other specialty and gourmet foods (you an also read more about them below) and this brisket is proof of why they’re a popular spot for locals looking for quality options for everything from meats and deli items to gluten free and other specialty foods.
This smoky brisket is juicy and tender (I’m hoping to try pulled beef sandwiches next) and makes for a satisfying meal. You can enjoy it day- of, or serve it the next day (see my tip on why to give the 2- day option a try near the end of the recipe instructions). I served mine with rosemary mashed potatoes and seasonal veggies, but the combinations are endless. I’m looking forward to trying more recipes with this cut of beef and hope you’ll love adding this recipe to your Fall menu!
3- 3 1/2 lb cut of brisket
1 tsp each:
6- 8 cloves of garlic, crushed
2 tsp liquid smoke
Start by creating a foil liner for your slow cooker (I just folded two large pieces together) and mixing the dry rub together.
2. Coat the entire surface area of the meat with the dry rub, working it in with your fingers.
Here’s how it looks after the dry rub has been applied. Those streaks of fat in the meat help make for a juicy and flavourful finished product! More on that juice below.
3. Crush the garlic and pour half of the liquid smoke and crushed garlic in the bottom of the foil liner (this will help flavour the bottom side of the meat as it cooks). Pour the other half of the liquid smoke and crushed garlic on the top side of the meat and rub it in.
4. Place the brisket in the foil liner and wrap up the top to seal in the heat. Slow cook on low for 6- 8 hours or high for 3- 4 hours (I opted for high since I started this recipe mid day and was it was as juicy and tender as ever).
5. When cooked you can either serve immediately or allow to cool in the crock pot insert and refrigerate overnight. Tip: by allowing the brisket to cool in the insert overnight you can skim off the fat from the liquid that seeped out during the cooking process (none of the liquid in the photos was added, that’s all from the brisket- yum!). Leave the remaining liquid that’s full of flavour in the slow cooker to keep the brisket juicy while you re- heat it and use it to make a delicious gravy. This is purely preference and not a necessary step, but I recommend giving it a try when you have the time.
I served mine with rosemary mashed potatoes and fresh carrots and beans from our garden. I glazed them with a simple seasoning of olive oil, salt and pepperand put them under the broiler to cook.For the gravy I simply added 1 tsp of organic corn starch to some warm water and mixed it in with the juices left over from the cooking process.
Don’t have a slow cooker or wanting to upgrade? Here are 4 options to check out:
Located in Langley, BC, Heritage Meats specializes in gourmet, high- quality, and specialty foods including gluten- free, organic, and premium quality meats. Since opening in 2003, it’s become a destination, offering a selection of everything from deli items, pantry staples, and meat to gourmet and specialty items (including exotic meats!) hard to find in most stores. All of the meat and poultry carried in the store is non- medicated- no hormones, antibiotics, or animal by- products- and the friendly staff can help you with any questions you may have.
In addition to the exotic meats mentioned in this post, they also carry a selection of other quality meat and deli items:
– Beef (non medicated Alberta beef, dry aged for flavour and tenderness)
– Chicken (local, non medicated, air chilled)
– Pork (local, non medicated, free run)
– Sausages (made in house, no fillers, gluten free)
– Entrees (made in house by the shop’s chef, with a large selection of gluten free options)
To learn more about the store and it’s product offerings, visit the Heritage Meats website and find them on social media:
S U M M E R. There are so many great things about this season and I wanted to do a round- up that includes a little bit of everything from some other bloggers and a few of my favourites featured here on OHP. There are some recipes, DIYs/ printables, local activities, fashion tips, and a few other goodies in the mix. Scroll down and check out some fun ideas for these warm and sunny days!
How’s everyone handling the heat? I thought now would be a good time to put up a recipe that’s delicious anytime, but especially good when you’re looking for a refreshing treat. I used this recipe as the base with a few adjustments, and was really happy with how they turned out. Adding turmeric to these citrus popsicles gives them a nutritious boost and adds a unique flavour, and as long as you don’t add too much, you’ll only just be able to taste it as a nice compliment to the sweetness of the orange. Add a little mint or basil if you want to experiment with flavour combos a little more.
2 ripe bananas
2 – 2 1/2 cups orange juice
1 tbsp ground turmeric
1 tsp vanilla extract (optional)
1. Pop all of the ingredients except the turmeric in a blender and puree until smooth. Add another 1/2 cup orange juice if necessary to help the mixture blend well.
2. Add turmeric a little bit at a time and taste as you go. Add as little or much as desired until you reach the flavour balance you like.
3. Pour the mix into popsicle molds and freeze until ready. That’s it!