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Bien Confit Update & Blog Winner Announcement for the Fall Fun Giveaway!





Hello Lovelies,
                               
It is a beautiful fall day out, and I am uber happy!
I apologize that the blog has been silent the last week, it is because I dislocated my rib for the fourth time-you read that right, 4 times!
As such, I have been on a rest, rest, rest order, from the doc.
 I did manage to announce the fall fun giveaway winner on Insta last Friday but I wanted to make it all blog offish.
So, the winner of the Bien Confit! Fall Fun Giveaway is...                               

    I was really happy to see how many of you participated, it is always exciting to watch, wait, and then find a winner at the end of it all. Thanks so much to all who participated!

Be not discouraged if you did not win, there will be a winter giveaway coming very soon for the holidays! Keep checking back in.
Maria will be receiving her package of yummies very soon, hopefully she will send a pic of her and the fam scarfing tasty treats!

I have fun news, my Poppa Bear and I have finally set a date for our wedding, we are looking forward to an October 2018 wedding! This is requiring mucho planning and I cannot tell you how grateful I am that there is Pinterest. LIFESAVER for the D.I.Y bride, like yours truly. Things like this next pic, really get me hyped up.                                     
I am thrilled that it will be a fall wedding, my PB indulged my love of all things fall. Speaking of fall, I believe a seasonally appropriate mood board is in order...       
 
I am in my element right now, wedding planning fun ahead! I admit that it has been a good thing that I have not been allowed to work on the business stuff, like my canning, which I am kind of freaking out because I am weeks behind schedule! Yikes!!!!
However, I have had the gift of injury which is allowing me to shift priorities and downsize my considerable to do list. I have been enjoying getting labels made for this gorgeous special chutney that I will be offering in my specialty Christmas gift baskets.
                     
It is so fun! I made it using these delightful Mount Royal Plums that I got in Dunham at Au Paradis des Fruits. They are closed now but you can still grab frozen fruits and delectable honey from them, for the holiday gift giving and baking season.
http://www.paradisdesfruits.com/index_en.php
                               
I am also having a grande old time plotting my menu for the wedding, I am seriously considering mini pies like these pumpkin cuties I made for the market, These are fluffed up because they were just out the oven:
                               
I love pie!!!!
Look how yummy and cute they were with their pie crust cut outs, I mad a second batch a bit bigger, along with some maple pecan pies
                                 

If you would like the pumpkin pie recipe it is here at the link below, just note that this is a classic/traditional pumpkin pie. Not vegan but lacto/Ovo vegetarian friendly. The Maple Pecan pie recipe stays with me for now, as it is going into the cookbook. Sorry not sorry.
                                       
 http://bienconfitglutenfree.blogspot.ca/2016/10/classic-gluten-free-pumpkin-pie.html

Did we mention pumpkins? Look at all the pretty pumpkins I snapped pics of, while driving in the country, on my way to getting adjusted by my Chiro.
                       

Alright lovelies, I am off to pain meds and nap land but there will be loads to come, just be patient with me and don't forget to subscribe. Leave comments or questions down below.

Take care, be well, love freely...Chef Kiki

Still Have Time for the Fall Fun Giveaway!

               


In celebration of all the positives and this gorgeous season, Bien Confit! is giving away some yummy noms for you to try out and you will also have the opportunity to get a friend to win a little something too! I know, awesomeness abounds!!!

You will have the chance to win three different fall flavour products (Choice of a Jelly or Jam, & a Paleo Compote-all items are gluten-free & Vegan!) with a little something special to jazz up your holidays! For a friend, there will be a smaller gift package with tasty nome,those will be announced along with the names of the winner(s).

So here is how it works to Enter:


  • Follow on Instagram: https://www.instagram.com/bienconfitglutenfree/
  • Like the giveaway photo
  • Make sure to mention any allergies you may have on your bienconfitgf insta post!
  • As an additional entry, you may tag a friend. This will add an entry for you and for them, they will have a chance to win a smaller giveaway prize!
  • For those of you who follow the blog, that will count as an additional entry as well, be sure to type in, blog follow with your Insta post, if you do.
The contest winner(s) will be chosen randomly on the 13th of October & will be announced on the 15th. Entries end the 10th of October at midnight. Best of luck to all!
Winners are asked to take a picture of themselves with their special giveaway prize, so we can showcase them on the blog and social media pages. If you prefer to not have your picture taken, a picture of the box opening will do.

Contest is open to Canadian & U.S citizens only.

You can enter as often as you like.   
                               
                                   

Bien Confit! Sans Gluten Free Fall Fun Giveaway Reminder

                                           

Helloodles one & all,

We are still on for the #bienconfitgffallfunngiveaway everyone!
In case you missed Friday's announcement here is a quick re-cap:

In celebration of all the positives and this gorgeous season, Bien Confit! is going to giveaway some yummy noms for you to try out and you will also have the opportunity to get a friend to win a little something too! I know, awesomeness abounds!!!

You will have the chance to win three different fall flavour products (Choice of a Jelly or Jam, & a Paleo Compote-all items are gluten-free & Vegan!) with a little something special to jazz up your holidays! For a friend, there will be a smaller gift package with tasty nome,those will be announced along with the names of the winner(s).

So here is how it works to Enter:


  • Follow on Instagram: https://www.instagram.com/bienconfitglutenfree/
  • Like the giveaway photo
  • Make sure to mention any allergies you may have on your bienconfitgf insta post!
  • As an additional entry, you may tag a friend. This will add an entry for you and for them, they will have a chance to win a smaller giveaway prize!
  • For those of you who follow the blog, that will count as an additional entry as well, be sure to type in, blog follow with your Insta post, if you do.
The contest winner(s) will be chosen randomly on the 13th of October & will be announced on the 15th. Entries end the 10th of October at midnight. Best of luck to all!
Winners are asked to take a picture of themselves with their special giveaway prize, so we can showcase them on the blog and social media pages. If you prefer to not have your picture taken, a picture of the box opening will do.

Contest is open to Canadian & U.S citizens only.

You can enter as often as you like.

So I hope you enter and spread the word, I am feeling so good about this giveaway and as I write this post, the scent and feel of cooler, crisp, and inviting fall weather is beckoning outside.
                            Image result for chiro memes
 I was off to the chiro again this Friday, as I seem to have re-injured my rib that had dislocated two weeks ago. This meant a lovely drive out to the country and way less pain once I came out the docs office. I was doing so well but took the second half of a CPR course this past week and it turns out that re-animating dummies for the better part of two hours, on & off, is not a great idea, when you are not fully healed. I am humbled and once again reminded to, TAKE IT EASY KIKI!!!
Thank the Lord for Chiropractic care.
                             Image result for chiro memes
I will admit that I struggle with the tremendous changes to my body that have occurred since this thyroid madness and injury yuckiness. I am growing though and every day I learn more, am encouraged, and moving forward.

                          Image result for today test is tomorrow's testimony        
     Truly, I am grateful for God's love, the wonderful support system around me, friends, family, my beloved, and practitioners that have really made a tremendous difference in my quality of life. There is still much more to do but for now, slow and steady will win this quiet but important race. I am off to do some fun stuff with my cutie son after I finish work,he is busy getting his new place all jazzed up. He's having fun with it and it is such a joy for a parent to watch your child becoming a man and having all the great life experiences that make you feel like you are finally spreading your wings.
                                          
That's my Dev and the little bitty fluffers, Rocky aka The Rockstar. Before you think that the little furry monster is tall, the long legs in the pic are deceiving. He's a tiny little thing with big horse sized dog dreams and beliefs-hence the reason he barks and thinks himself super tough around squirrels.
                                               
See? Diminutive indeed but ever so fluffy and cute. My son is pretty adorbs too. Hehheh. 
As it is thanksgiving weekend here in Canada, I am going to sign off with some thanksgiving funny love, a pic of my booboo and I, cuz I always miss him more during the holidays; and a friendly reminder about the giveaway. Take care, be well, love freely, and God Bless!
Thanksgiving Humor  

   


                                

First Official Bien Confit! Sans Gluten Free GIVEAWAY!!!

                     

Hello Sweetpea's!

It's announcement TIME!!!!!
Today is the very first Bien Confit! Sans Gluten Free Giveaway!
                  Related image
As we are in fall-my absolute fav time of the year, and the Etsy shop is gearing up to open again in a few weeks, I wanted to do something for all of you who have been so supportive and patient.
                         Image result for fall thank you           
As some of you may know, I have been struggling for the past months with serious injuries and crazy health issues which have delayed the store opening and put the biz in slow mode. I am happy to say that thanks to my wonderful chiro and doctor, much has improved!  Not perfect but waaaay better.
                                     Related image

In celebration of all the positives and this gorgeous season, Bien Confit! is going to giveaway some yummy noms for you to try out and you will also have the opportunity to get a friend to win a little something too! I know, awesomeness abounds!!!

You will have the chance to win three different fall flavour products (Choice of a Jelly or Jam, & a Paleo Compote-all items are gluten-free & Vegan!) with a little something special to jazz up your holidays! For a friend, there will be a smaller gift package with tasty nome,those will be announced along with the names of the winner(s).

So here is how it works to Enter:


  • Follow on Instagram: https://www.instagram.com/bienconfitglutenfree/
  • Like the giveaway photo
  • Repost the giveaway photo on your Instagram with the hashtag #bcgffallfungiveaway (this will be checked so no cheating please.)
  • Make sure to mention any allergies you may have on your bienconfitgf insta post!
  • As an additional entry, you may tag a friend. This will add an entry for you and for them, they will have a chance to win a smaller giveaway prize!
  • For those of you who follow the blog, that will count as an additional entry as well, be sure to type in, blog follow with your Insta post, if you do.
The contest winner(s) will be chosen randomly on the 13th of October & will be announced on the 15th. Entries end the 10th of October at midnight. Best of luck to all!
Winners are asked to take a picture of themselves with their special giveaway prize, so we can showcase them on the blog and social media pages. If you prefer to not have your picture taken, a picture of the box opening will do.

Contest is open to Canadian & U.S citizens only.

You can enter as often as you like.

                             

Looking forward to all the fun to come, happy & blessed fall everyone!

                     


Announcement Coming This Friday!!!!

                                                 


Helloodles!

Just a quick little post to announce something very fun and special happening tomorrow on my Insta page and here on the blog. Check in tomorrow to find out all about a very special and exciting first for Bien Confit! Sans Gluten Free!
 
                                     

Water Bath Canning Tomatoes Homesteading 101

                                     

Bonjour sweetlings'!

Today is covering a very basic, good to know-how, water bath canning method for those end-of-summer, ripe, tasty, tomatoes.
Last summer, when I participated in some open summer markets, I got into a very serious discussion with a man about saving summer fresh tomatoes, so you could enjoy them all year round.
I confessed to being a canning newb in this department but did have two cases of Quebec field tomatoes that I was not sure what to do with.
Well, said Monsieur had loads to tell and thus began a very lively back & forth, with other market goers chiming in, about water bath canning methods, levels of acidity, and the joys of opening fresh summer tasting tomatoes in freezing cold January.
Say no more, I told the man, I am sold!
Truthfully, that winter fresh tomato bit totes had me, and I decided to go home and do the do. Then I hit a little snag in the best of intentions world.
Turns out that the tomatoes were way too delicious and we ate 40 lbs in two weeks! Okay, we did share some, dehydrate some, but honestly, it was a tomato food fest. Everything from bruschetta, soup, roasting, stews, and humble sandwiches, managed to put such a significant dent in those 40lbs, that there were not enough left to can. Wah wah...
                                          bad puns 15 Some good but mostly bad puns (16 photos)
   This year, I promised would be different and it has been. I have managed to buy a 20 lb case of Québec field tomatoes at the darling price of $9 and have canned 80% of them. The rest I am making homemade ketchup with and indulging in the occasional tomato sandwich-eureka! Sounds like a perfect lunch idea for today. Hehheh.

Before I launch into the how to, I am including two simple charts, (one from the university of Minnesota, the other from https://realfoodrn.com/using-scobys-to-balance-garden-ph/ ) that show the acidity of items one often uses in canning, and the affinity forplant ph preferences in the garden.
Why are acidity levels important?
Good question. Harmful bacteria, that can be deadly to us humans, cannot thrive in acidic environments. It is important to use acid to neutralize dangerous stuff like botulism, which loves sitting in an anaerobic (zero oxygen) environment, which we so kindly provide when canning. Adding acid to food stuffs when canning, ensures safety, brightness of colour, and helps maintain freshness along with flavour; all a boon for intrepid canners!
I can already hear the question tumbling in your heads, but aren't tomatoes really acidic?
Another great question! Though tomatoes may seem very high acid foods, their ph levels fall into a lower acid plane, thus making the addition of acid a necessity. This is easily rectified by using something as simple as lemon juice. see the charts and then continue below for the process, it is the perfect time as these summer beauties are on their way out.

                          Acid Chart for Canned Tomatoes

                            Using SCOBY’s to balance garden pH


So, first step is getting the most beautiful, fresh, ripe, not rotting, tomatoes you can. I always recommend farmer's markets at this time of year for solid reasons.

1-Support local farmers, as a consumer, where you choose to spend your dollars speaks volumes as to the kind of world you want to live in and leave for the next generation.

2-Local farmers have more genetic diversity in their crops because many use heirloom seeds and organic farming practices, this means a greater variety along with less GMO's to make you and yours, along with our bee populations sick. SAVE THE BEES!

3-You cut out the middle man, it is coming in straight from the fields, usually the same day and heads directly to the shelves. Farm to table is the way to go.

4-Freshness and variety along with early morning get-go, on your part, means greater quality beginning and end product for you and your loved one's. See #3 if you need further clarification.

5-It is a vibrant, fresh, and aliveness that you will never find in mass produced grocery store holdings. Believe me when I tell you, a good farmers market, will have you feeling so good!

6-It is a perfect time for a family outing, this is a teachable moment for old and young alike. I find new things whenever I go to the market, most recently, a very cool eggplant, that was round, hails from Italy, and contains loads less water; making it perfect for grilling and pickling!

7-As a professionally trained Chef, we know quality is greater than quantity, however, when nature's bounty has arrived, trust me, at the farmers market you WILL find both & for fabulous prices!

Here are the loverly tomatoes we have had this season, please keep in mind that field tomatoes are not perfect or always uniformly "pretty", in the grocery store sense. That is what you want, the tomatoes you are getting will taste better than hothouse one's and will prevent perfectly good produce from ending up in land-fills, contributing to methane gas emissions and thus the demise of our planet. Lower your expectations for the outside looks and learn to appreciate touch, smell, taste, and inner beauty. You really cannot judge a book or tomato by it's cover!
                           
Prep your mason jars and lids, by washing them well, making sure you have enough of jars, seal lids, and screw tops. Then fill a canning pot with water to 3/4 full, in a jar basket, place in your mason jars that need to be filled with water too, add more if need be but be careful because too much will boil over. Turn head to medium high, bring up to boil and turn off immediately, while still hot, after about 15 minutes, place the snap lids in the water. This will ensure no bacteria but will not melt the seal part to the snap lid, that you need. At this point, I make sure I am ready for all the steps to come, I prep a large baking tray with a dishtowel, have my ladle, canning funnel, iar removal spatula, snap lid, magnetic wand grabber, and bowls, all good to go.
Now, onto tomatoes.
You need to thoroughly wash your tomatoes, no dirt must remain as this can be a botulism home. Once washed, get a large stock pot of water boiling, score an X (not too deep) on the bum of the tomatoes. You will need a large bowl with lots of ice-cubes and more ice-cubes at the ready. This is to quickly cool the tomatoes upon removal, so they do not keep cooking. I buy a large bag of ice at the corner store to be safe.
Once your water is boiling, add 4-5 tomatoes at a time to the water, carefully, depending on size. We had some that were huge, I did 2-3 at a time. Leave in for 30-45 seconds. Remove using a slotted spoon, and place immediately in the ice water bath bowl. Leave in there for about 1-2 minutes, the skin will start to peel off. That is a good thing that you want!
Once you have done this, peel all the skin off of the tomatoes, (I keep these skins and either freeze them for making tomato jelly or ketchup at a later date, they hold loads of flavour)
                                       

Next, you will begin to slice, then chop your tomatoes that no longer have their skins, into medium to large dice, depending on what you use them for.
                                     
  

Once this is done, you will place them in a bowl. Now, CAREFULLY, remove the mason jars, empty the water, and place them on the tray you prepared. Place the canning funnel on a mason jar and using a ladel, begin filling with tomatoes. I fill it to an inch below the neck, you must leave 1/4 inch head space for the safety seal to be able to happen, which includes the lemon juice you add. Then add 2 Tbsp of lemon juice for 500ml jars and 3 Tbsp lemon juice for 1L jars. I made 6 125ml jars and added 1 Tbsp of lemon juice to those. I made three different size jars because I need differing amounts, depending what I am making. Soup requires 1 L jar of tomatoes, Stews or Sauces 500 ML and sometimes sautées require 125 ML size. You will know what you use them for. I have not given you the number of jars because this will be dependent on the amount of tomatoes you buy. I will give you my amounts at the end of this based on my 20 Lb purchase.
Once you have packed the tomatoes and added lemon juice, clean the rims and sides, add the snap lids, and add the rings. Screw the rings finger tight aka snug but not tightened. Should you need to see an easy breakdown pic, see below from pickyourown.org.
This simple picture, step by step guide, comes from:
http://www.pickyourown.org/water_bath_canning_directions.php
                       Directions for Home Water Bath Canning: Step by Step Instructions to Use your Waterbath Canner

Now that all is ready, it is time to place your filled mason jars back in their basket and put the water back on to boil. I bring it up to a boil, reduce to high heat, and allow to process for 15 minutes. Then you remove them CAREFULLY, from the water, place on your cloth lined tray, and allow to cool. The lids will make a POP popping sound and the lids will be sucked in in the middle. That means you got a seal and these jars will last 1 year in a cool, dark place. If this does not happen, you must not leave these on a shelf. Place them in the fridge, and eat them within 1 month. Alternatively, you can remove the snap lid, try using a new one, make sure the jars are not over filled, and process them once more.
                   
   

canning the old way


On the right is the jar waiting to be processed, and on the left is a jar that has already been processed. There will be some colour change, this is normal.

Do not forget to label what is inside, along with the date and year. This is important to prevent spoilage and to know what is in your pantry, when you go to use your canned items 4 months from now.

My total tomato haul= 2x20 Lbs tomatoes, used about 1 case for a variety of stuff. Canned 1x 20Lbs=
3x 1 L jars
12x 250ML jars
6x 125ML jars

I highly recommend researching properly and buying or borrowing from a library, some small batch canning books or food preservation books. I am constantly learning and there are many wonderful resources available to you, take advantage!
I am only offering tips on water bath canning methods for mow, as I do not yet own a pressure canner. If you would like to learn more about pressure canning, please click on the links below. I am including a link to buy a pressure canner, which is supposed to be some good one's; I myself am eyeing the 30 Qt all American  model. Remember a pressure canner is what you want, not the same as a pressure cooker at all!

                   All American 921 21-1/2-Quart Pressure Cooker/Canner All American http://www.amazon.ca/dp/B00004S88Z/ref=cm_sw_r_pi_dp_Sbfzub0NA0MVP
http://www.simplycanning.com/pressure-canners.html
             
Thanks so much for stopping by, leave any questions down below, I love to hear from you. Don't forget to subscribe & happy canning!

https://www.attainable-sustainable.net/pressure-canning/

https://survivallife.com/canning-jar-guide/ 

First Day of Fall & Recipe for Vegan Carrot Ginger and Coconut Soup



Good Morning Lovelies,

It is officially the first day of fall & my summer blog hiatus is over & I am back to writing up a storm!
                         -
I know it has been quiet here and my mini blog vay-cay was never announced, but I had to make the decision for a myriad of important reasons; and it was a positive choice. I will delve in deeper at a later date, for now, it is the 22 of September 2017 & the Autumn Equinox is upon us, and I for one, could not be more thrilled about it!

                         .

I am getting very serious about this season, even if we are experiencing some crazy heat this coming week, I will turn a blind eye and go merrily along my fall way; filled with crisp, cool, colourful, autumn dreams & to do's.
Kinda like this:
   
        Fall To Do List


There's loads to do in the meantime, I am a homesteading/canning fiend right now. Been getting the last of the summer tomatoes canned, will be posting that tomorrow, and have just gotten more plums and apples from Paradis des Fruits out in Dunham QC. It is major pickling, jam, jelly, compote, fruit butter, and fermenting time!
  


All these pretty, purple, plump, plums, (say that 3 times fast!) are going to become glorious pickled plums and my very special Bien Confit! Gluten-Free Christmas Plum Spiced Jelly! I must admit, I adore how the mulling of spices and plums with bright vinegary notes, filters throughout the house and brings in such seasonal warmth.
           

I am announcing a give-away the 5th of October, to celebrate Summers' outtro and the Falls' Into. You gotta check my insta page and keep coming in to check the blog to find out what it is and to get in on it!

However, today, as I have a 10 lb bag of carrots to tackle, that I got for the boom price of $3.29 at the farmers market, I am leaving you with a beautiful recipe for my healthy, nutrtious, and delicious, dair-free, gluten-free, refined sugar-free, vegan carrot ginger & coconut soup. It is an easy one, perfect for end-of summer, slipping into fall, share it with someone you love, time of the year.
Enjoy, don't forget to subscribe and leave your comments down below!
VEGAN CARROT GINGER AND COCONUT SOUP:

Ingredients:

12 Organic carrots, peeled & chopped (I am going to insist on organic for this recipe) 
1 Celery stalk, peeled & chopped 
1 Shallot peeled & chopped 
1 Onion peeled & chopped 
4 Cups Vegetable stock (feel free to use chicken if you prefer but no beef-this makes it no longer vegan - duh) 
3 Tbsp Olive oil 
1 Tbsp Vegan margarine 
1/2 tsp sea salt 
1 tsp fresh pepper
1 tsp garlic powder
2 Tbsp Ginger grated 
2 Bay leaves
1/4 Cup coconut creamer
1 Tbsp Rice miso 
3 Tbsp nutritional yeast

Method:
-In pot, heat oil and margarine until hot, then add shallots and onion. Cook until translucent. 
-Add celery and carrot, cook 5 minutes and stir often. 
-Add seasoning but not the miso and stock, bring to boil. Reduce heat to low and allow to cook until carrots are soft. About 25-35 minutes. 
-Remove from heat, remove Bay leaves, stir in miss, nutritional yeast and then allow to cool. 
-Once completely cool, blend in blender until smooth. 
-Add coconut cream, stir thoroughly and place back on heat. Warm up the soup and test to see if you need to add some salt and pepper to taste. 
That's it, all ready to serve!