Sweet Potato Pie…BARWM Style

sweet pie

One of my favourite foods of all times is my Mom’s Sweet Potato Pie.

Growing up she would make this for Christmas and Thanksgiving and all the big holidays and it was a staple for taking to guests houses for dinner parties. Then as I grew up she would make it for me when I was having a rough week. And I loved it because my brothers and dad hated it so my mom and i would have it all to ourselves.

Her recipe is full of butter and brown sugar and maple syrup (the good stuff from the family farm, not the store-bought Aunt Jemima stuff) and it was AMAZING!  So I decided to make my own version, its not as good as my Mom’s, but nothing of hers I make is ever as good. So I made a different version, a BARWM/Weight Watchers one.

This recipe is: Gluten Free (if you use a gluten free bread) Lactose Free (because of the vegan margarine), Vegetarian, Low Calorie, Weight Watchers safe and most of all DELIGHTFUL!!  The whole pie is only 7 Weight Watchers Points!!


1 large sweet potato (or 1 can of drained and rinsed)

1 medium sized bag of baby carrots

1/2 cup Spinach

1/2 cup Kale

2 tsp maragarine (I prefer the Vegan Becel) SEPARATED

2 slices Gluten Free bread (i didnt have any so I used Weight Watchers Brown)

Pre-heat your oven to 350 degrees

Cook the carrots and sweet potatoes (In separate pots, the carrots will take longer to cook) until soft *if using canned potatoes, check the label, most of them don’t need to be cooked 

Add them together in the bigger of the 2 pots and mash. Take 2 tbsp out of the mix and set aside

Once all mashed, add the spinach, kale and cinnamon and mix well 

Pour into a LIGHTLY greased pan ( use a glass pie plate for best results) with 1 of the tsp of margarine and smooth out 

Toast the bread slices and crumble 

Mash the bread crumbs with the carrot and potato mash you set aside and the margarine, 

Sprinkle the bread crumb mash on top of the pie

When your ready to serve it, jus toss in the oven until the top is golden brown and serve it up!

This keeps for 2 days in the fridge, or a week in a freezer. It re-heats really well and is a great make a head meal. Just heat it up in the oven when your ready to serve it

This is a great recipe for people with dietary restrictions and its easy as all get out to make.

until next time

– be a river with me


Summer of Wine.

The Summer of Wine has begun

The Summer of Wine has begun

Summer 2013 is going to be my summer of wine.

I made a resolution in January that I was going to try a new red wine every month, and so far I’m actually keeping it up. Actually I’m on track with all but one of my resolutions, which is for me a feat.

So the wine….

Today was a great day for wine, so I threw on some flip flops and headed to the store, where my instincts were screaming “VODKA!!! GET VODKA!!” but I needed a May wine. So instead of being classy and getting a wine based on the vintage and the winery, I chose the one with the coolest label.

So, now until October (cause here in Alberta thats when summer ends) I will blog about my wine adventures.

Up first:

The Inaugural bottle in Summer of Wine 2013

The Inaugural bottle in Summer of Wine 2013

Wine Men of Gotham 2011 Shiraz

As I said, I totally picked this because of the label. But I was not disappointed.

It was full bodied, it was sweet but not overly sweet. The fruit tones in it (blackberry mainly) was subtle but welcome. The first glass went down easy, and the second was a lovely sipper glass. Would pair excellently with a steak.

This is a wine I would happily keep around the house, its a good bottle and on the cheaper side of Australian wines (between 10 and 15 a bottle depending on where you are).

Gotham wines has a pretty cool story to, if you have a chance heres the link:


Check it out.

so thats my short but sweet review of Wine Men of Gotham 2011 Shiraz.


until next time

– be a river with me

Recipe- Beggars Purse ‘BARWM’ style

yes, BARWM is Be A River With Me, shortened.

when i first moved out West  I worked at a resort and they had this vegetarian entree called a baggers purse. It was this heavenly pocket of deliciousness…..

I have tried so hard to remember what was in it, but cant seem to remember all of the ingredients. I know it had sauteed onions and goat cheese in a golden brown Phylo Pastry. Other than that I just cant remember.

So…I made my own tonight, heres what you need for 2 grown up sized “purses”

Beggars Purses BARWM Style 

1 roll of pre-made crescent dough

1/2 cup mushrooms

1/4 cup spinach

1/2 cup cheese (your call on this one, I like Brie or Cheddar, make sure its something that melts nicely)

2 tbsp of cream cheese (I didn’t have any plain, so I used Philly Onion Chip Dip)

and a tea spoon of margarine or butter.

pre heat your oven to 35o and grease your pan

Take 2 triangles of the dough and make a square (pinch them together) then load on the stuff. I like going mushrooms, spinach, cheese and cream cheese. Than take 2 more pieces of the dough and top the base, pinch the sides, and make a “pocket”, rub a little margarine on top, peirce the top so some steam can get out, then repeat on the next one.

toss them in the oven for about 15 minutes or until golden brown.

then your all set!

Ways To Jack’em Up:  Add ANY veggie you like! Satuee them if your feeling crazy, add a differnt kind of cheese or several different types of cheese, sub ranch dressing for cream cheese, add some meat (pre-cooked)

Like all the recipes i post here, have FUN with it. Add what you like! Cooking should be an adventure, not a chore. Try new things, new flavours, new methods, you never know when you’ll find that dish of that becomes your signature dish.

until next time

– be a river with me

Recipe- Gluten Free Garden Biscuits

this is a new one:


3 cups Gluten Free Baking Mix

1 bag of pre-made Salad (I like American)

2 cups cold water

1/2 pint of cherry tomatoes

1 tsp Pumpkin Seed Butter

1 tsp Becel Vegan Margarine

2 tbsp salt

1 tbsp Lawry Seasoning Salt

1 tsp Baking Soda


Take the pre-made salad, and blend with the water, add to the baking mix, mix until smooth and  the consistency of a tea biscuit dough. Then add pumpkin seed butter and margarine and mix well. Stir in the cherry tomatoes and baking soda. Drop by spoonful on a prepared baking sheet (i use gluten free pan spray) and then sprinkle salt and Lawrys on top. Bake at 400 for about 20 minutes or until a toothpick in the middle comes out clean.

Serving Idea– Warm a bowl of  soup (I used Cream of Celery) add some fresh tomatoes to the hot soup (semi poaching them) then top with a Garden Biscut and a dollop of margarine or organic sour cream. And BAMO! You have a fancy looking meal.

Ways to Jack It Up:  Toss some cheese in the mix, I like a shredded marble. Toss in some jalapenos and chipotle peppers for a e-spicy biscuit. Bake it in a brownie pan for a base for a delightful quiche.

until next time

– be a river with me

Recipe- Gluten Free Magic Sauce……

so that change i was talking about.

its not world rocking but it is to me. so here it is.

about a week ago i started cutting back eating meat and gluten, and i feel fantastic.

Its tough being surrounded by delicious pub food that has meat and gluten all over it. But the little victories in everyday make it worth it.  I had yesterday off and had time to make some g-free food from scratch, and couldn’t have been happier with the results.  Heres one of the recipes I invented yesterday:

Magic Sauce. 

1 can Sweetened Condensed Milk 

1 large Granny Smith Apple, cut into small chunks (about the size of a dime) skins on 

1 can E.D Smith Strawberry Pie filling 

1 tbsp Becel Vegan Margarine 

In a frying pan on medium heat, put 1/2 the can of milk, the apple, and the margarine. Let simmer for 5 minutes. Then add half the pie filling and the remaining milk. Let simmer for 5 minutes again, then add remaining pie filling. Turn to low and let it all hang out for 10 minutes. Then your  sauce is ready.

The sauce will be thick, almost like a pudding, but heating it will thin it out. And if you have a thing about chunks in your sauce, you can easily strain it in a colander or if your so inclined, a cheesecloth.

I put this on top of a low fat cottage cheese as a treat last night and it was awesome! Not gonna lie I also ate a bowl of just sauce.  Its a perfect topper for your favourite dessert, try it on cheesecake, ice cream,  or use it as a pie filling.

If apple/strawberry isn’t your favourite flavour combo, heres some suggestions:  Apple/Rhubarb, Pear/Cherry, Mango/Strawberry ….. no combo is wrong. But do be careful when you use a softer fruit (Mangos, Fresh Strawberries, Blueberries) in place of the apple, they will cook quicker.

Make it your own. Have some fun!! And DONT USE CIRTIS as the fresh fruit…bad things will happen to good people.

-until next time

be a river with me

‘Dude Approved’ Kinda Healthy Peanut Butter Brownies

so i was craving chocolate the other night and have no stores open near me, so I went on a little chocolate expedition around the house. Seeing as how I now live with 5 guys all of whom are fairly health conscience, we don’t have a lot of chocolate around. But I found some in the freezer, a bag of truffles my mom sent me awhile back.

After eating one, i remembered that i don’t actually enjoy truffles. So I headed to the kitchen, looked in the pantry and thought- CHOCOLATE COVERED PRETZELS. The ‘chef-ista’ in me was like “I should get a double boiler going and melt the chocolate properly” but the fat kid in me (which is WAY louder then the ‘chef-ista’) was like “Homemade Chocolate Sauce”. So I made some chocolate sauce… step one

15 dark chocolate truffles 

2 cups Fat Free Soy Milk

1/2 cup Butter 

STEP 1-  melt the three together on low heat, stirring CONSTANTLY!! Burnt chocolate is a waste of time and money.

STEP 2- When its all combined and smooth, add the following:

1/2 cup Chunky Peanut Butter 

1/8 cup Sugar In the Raw 

STEP 3- keep on stirring, once everything is combined pour into a GREASED SHALLOW PAN.. size and shape really doesn’t matter, it just cant be deeper then one inch.

***This is the time to set some aside for chocolate covered treats, suggestions- pretzels, assorted nuts, apple slices, sugar cookies, marshmallows, ICE CREAM!! the list can go on….and on….and on.

STEP 4- Cover the pan with plastic wrap, make sure to leave whole so the mixture doesn’t go bitter (thats what happens when you cover hot stuff with plastic wrap.)

STEP 5- Put in fridge for an hour… then re-wrap it, this time leaving no air holes.

STEP 6- Put back in the fridge for at least 6 HOURS! This sucks I know, but its worth it i PROMISE

STEP 7-  Add the remaining ingredients and mix well

1/2 cup honey 

2 eggs

1 cup whole wheat flour

STEP 8- Pop the mix in a new GREASED pan…i like a metal pan for this but you can use what ever tickles your fancy.

STEP 9- 350 degree oven for about 15 minutes, check done-ness by piercing the middle with a fork and when it comes out clean, its done

STEP 10- Take out of oven, flip upside down onto a plate

STEP 11-  This is where you can enjoy it as it is. or JACK IT UP!!

Jacking Suggestions: Icing, warm jelly (raspberry is a favorite), some of that extra chocolate mix, shredded coconut, whipped cream, caramelized bananas (mmmmmmm cooked naners), peanut butter, FLUFF…. again the list goes ON AND ON.

So there it is…Kinda Healthy (theres Soy Milk and Whole Wheat Flour…and DARK Chocolate) Peanut Butter Brownies. Which have been “Dude Approved” by the roommates

For the healthier amongst us, heres some alternatives for some of the ingredients:

Butter- Vegan Margarine (I like Becel’s version)

Peanut Butter- Organic Peanut Butter, or any All Natural Nut Butter… (I really want to try Cashew Butter)

Honey- Agave Syrup is a great Vegan alternative 

Flour- Go G-Free with some G-Free flour (Nutter’s here in Canada or Whole Foods in the US have great flour selections) 

There it is.

until next time.

– be a river with me