This delicious pie can be made with any combination of berries! Adapted from here.
- Pastry for a 9 inch pie (enough for top & bottom)
- 4 C berries (I used 3 cups of fresh raspberries, and 1 cup frozen blueberries)
- 3/4 C granulated sugar
- 3 Tbsp flour
- 1 Tbsp lemon juice
- Sprinkle of granulated sugar
Roll out pastry and line the bottom of a 9 inch pie plate. In a large bowl, mix together the berries, sugar, flour and lemon juice, then fill pastry shell. Use remaining pastry as the top crust (you can make a criss cross pattern, or if you want a full top crust, make sure to cut some steam vents). Brush top crust with cream and sprinkle with sugar.
Bake at 425F for 15 minutes, then turn heat down to 350F and bake for 45 minutes, or until crust is golden brown.
Top with vanilla ice cream or yogurt!
Baked yam/sweet potato fries take a little extra work, but are deeelish and so much healthier than their deep fried counterparts! Original recipe here. Serve with Srirachup (3 parts ketchup and 1 part Sriracha hot sauce)!
- 2-3 medium sized yams, peeled and sliced into fries
- 2 Tbsp olive oil
- 1 Tbsp cornstarch (optional, but helps make them crispy!)
- 1/2 tsp curry powder (optional)
- Sprinkle of salt & pepper
Preheat oven to 425F. Coat the raw yam fries evenly in olive oil, cornstarch and spices. Arrange in a single layer on a baking sheet, and bake for 15 minutes. Remove from oven, flip the fries over, and bake for another 10-15 minutes, or until fries are crisp.
Connally McDougall Design
“You have to love fashion and design with all of your heart, because it doesn’t pay you first. I’m learning about trust in my passion, as I just emptied my accounts to cover rent and am relying on the food bank to get groceries. This is all for passion and love. The opportunity to show in Beijing (and now possibly at NY Fashion Week with my upcoming Spring Collection) is massive, yet currently unobtainable. When I doubt that this path is right, because it’s depleted every resource behind me, I have to have faith that something miraculous will happen, and each of you is a miracle in my journey. It would be cheaper to use sweatshop-produced fabrics. It would be cheaper to have everything made in China, but isn’t it time we put our wallets where our hearts are? Thank you each so much for your support. I’ve given everything I have for this and cannot thank you enough for every dollar you’ve each contributed to make a stand for ethical clothing. Please continue to share and support this vision.“
There is nothing better on a sunny day than some fresh salsa!
- 1/2 pint cherry tomatoes, quartered
- 1 green onion, sliced thinly
- 1/2 jalepeno pepper, seeded and chopped finely (optional)
- 1/4 green pepper, chopped finely
- 2-3 Tbsp fresh cilantro, chopped
- Sprinkle of salt
- Juice from 1/2 a lime
Mix all together in a small bowl and serve with your favourite Mexican-inspired dishes!
Connally McDougall at Vancouver Fashion Week FW 2014.
One of the most strong, beautiful and cohesive collections of the week. I could watch it again and again and again!
Need a quick Sunday dinner? This soup is hearty, full of flavour and takes less than 30 minutes to make!
- 1 Tbsp cooking oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 2 carrots, sliced
- ~1/2 pound of sausage (pre-cooked), sliced
- 28oz can whole tomatoes
- 3 C vegetable broth
- ~1 C cooked rice
- 1 Tbsp chili powder
- 2-3 tsp Sriracha sauce
- 1 bay leaf
- Salt & pepper to taste
In a large soup pot, saute the onion, bell pepper and carrots in oil for 4-5 minutes. Add sausage and sauté until lightly browned. While sauté-ing, put the can of whole tomatoes into a blender and blend until smooth. Once veggies are soft and sausage has browned, add blended tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for ~5 minutes, until carrots are tender. Add rice, chili powder, Sriracha, bay leaf, salt and pepper, and simmer for 10 minutes. Remove bay leaf prior to serving. Enjoy!
A high-protein, high-fibre meal! This one’s for your slow cooker. So good on a snowy, cold day. Seriously, what’s with this weather, Vancouver? Enjoy! Click here for pretty pictures & original recipe.
- 1 1/2 C red lentils
- 2 potatoes, peeled and cubed
- 1 yellow onion, chopped
- 4 tsp curry powder
- 1 Tbsp fresh ginger, minced
- Salt & pepper
- 4 1/2 C chicken broth
- 6 boneless, skinless chicken thighs
- Plain yogurt, lime wedges & fresh cilantro for garnish
Add all ingredients (except yogurt, lime & cilantro) to your slow cooker. Stir. Cook on low for 6-8 hours, or high for 4-5 hours. 15-20 before serving, remove chicken and pull apart using two forks. Return to slow cooker to finish cooking. Garnish with a dollop of yogurt, fresh lime juice & a sprinkle of cilantro!