RECIPE: Meatballs for BC Living "From Scratch"

Meatballs - From Scratch
for BC Living
December 2025 

The thing I love about making things like meatballs from scratch is getting to tinker with a recipe to fit your taste. If you don’t like ground beef, switch it up with pork or turkey. Not a fan of parsley? Throw some basil in there. Really love garlic? Triple the amount! As long as the structure is there with the egg and the breadcrumbs, you’re good to go. 
 
When I made these meatballs, I made two different sizes so I could have larger ones with (homemade) spaghetti, and then smaller ones to add into (obviously homemade) tomato soup! 
I also doubled the recipe so I could freeze some for another day (more on that later). There are also a few ways to cook these, and I’ll give you the options below. 
 
INGREDIENTS 
 
Makes about 20–24 small meatballs or 12–14 larger ones 
 
- 450g ground beef (or ground meat of your choosing) 
- 1 egg 
- 1/4 cup breadcrumbs (add more if the mixture feels too wet) 
- ¼ cup of very finely minced onion 
- 2 cloves of garlic, minced  
- ½ tsp each salt and pepper  
- ¼ cup grated parmesan cheese 
- 2 tbsp parsley, chopped 
- optional: 1-2 tbsp milk (keeps them tender) 
 
 
INSTRUCTIONS 
 
Beat the egg in a small bowl, then in a large bowl combine it with the ground beef (or chosen meat), breadcrumbs, minced onion, minced garlic, parmesan, parsley, salt and pepper. 
 
Use your hands or a wooden spoon to mix until just combined so the meatballs stay tender—avoid overmixing. Then, using either a cookie scoop or your hands, form the mixture into balls. They can be any size you like, but about 1 to 1½ inches works well. 
 
There are a few ways you can cook these, but no matter which method you choose, they should be evenly browned and feel firm but springy when pressed. 
The easiest way is to line a baking sheet with parchment paper and cook in the oven at 400°F for about 20 minutes depending on the size of the meatballs, as larger ones might need more time. 
The internal temperature should be 165°F (74°C) for poultry or 160°F (71°C) for beef/pork. 
 
 
Another method is to fry in a thin layer of oil over medium heat, turning occasionally until deeply browned and cooked through (8–12 minutes depending on size). 
You can also brown the outside in a frying pan, and finish cooking the insides in marinara sauce. 
Also, I haven’t tried air frying them, but I've seen it done. Air fry at 375°F for 10–12 minutes, shaking halfway, checking for correct internal temperature. 
 
 
If you want to freeze them, I suggest cooking them in the oven, then letting them cool completely. Place them on a parchment lined tray or cutting board, and freeze them for about an hour, and then transfer to a freezer-safe container. They should keep for about three months. 
 
Let them defrost in the fridge overnight for when you want to use them, as cooking them from frozen might make them fall apart. Reheat simmered in sauce or baked at 350°F for 10–15 minutes. 
 
Add oregano, basil, red pepper flakes, or other herbs and spices to change the flavor profile.  
For sweeter, softer onions, sauté them briefly before adding to the mixture.  
Try a mix of meats—beef and pork together make exceptionally tender meatballs. 
 
Enjoy them in pasta or soup, or just on their own! 
 

RECIPE: Marshmallows for BC Living "From Scratch"

Marshmallows
for BC Living “From Scratch”
November 2025
 
I’ve been tinkering with making homemade marshmallows throughout the year, and I think I’ve finally got it down – just in time for cozy season! 
 
And now that it’s also getting closer to the holidays, I thought maybe it might be fun to give them out as gifts (in lieu of cookies). So, I looked into local companies (support local!) that sold individual packets of hot chocolate, and I found that Murchie’s Tea & Coffee had just what I was looking for! 
 
Because they had three flavours (Original, Mint, and White Chocolate), I’ve decided I’m going to make different flavours of the marshmallows (more on that in the recipe) throughout the holiday season and hand them out to friends and family.  
I got some festival ribbons, stickers, and bows to complete the look, and I can’t wait to start delivering them. 
 
Now, the recipe is fairly straight-forward, just be prepared to be a bit sticky for a few days while you make the different batches and cut them to size. 
 
Makes ~30-40 Medium-Sized Marshmallows 

INGREDIENTS 
 
- 2 envelopes unflavoured gelatin (7g each) 
- 1 cup cold water 
- 1.5 cups granulated sugar (300g) 
- ½ tsp salt 
- 1 cup corn syrup (white/light) 
- 1 cup icing sugar 
- ¼ cup cornstarch 
* 2 tsp vanilla extract 
* additional flavouring (mint extract, almond extract, spices) 
* additional colouring (whatever colours you feel like making) 
 
 
INSTRUCTIONS 
 
NOTES: This recipe is best made in a stand mixer, but if you don’t have one, you can use a hand mixer, it just might take longer to get it to the consistency you need. 
You should also have access to a candy thermometer, if you don’t, there are ways to check if the syrup mixture is hot enough, but the thermometer will make life easier. 
 
You will need to grease a baking dish (should be glass or ceramic, so you don’t get a metallic taste) - I used a 9x13 size dish, but you can use a 9x9 square or another size. The difference in the size of the dish will just change how tall the marshmallows are going to end up. Decide what you are going for before you grease the pan. 
 
Spray the pan with cooking spray or grease it with vegetable oil. 
 
In a bowl, sift the icing sugar together with the corn starch, and then lightly dust the greased dish with some of the mixture, setting the rest aside. 

In the bowl of the stand mixer, pour in ½ a cup of the water and then sprinkle the two packets of gelatin over it to hydrate/bloom. 
 
Meanwhile in a medium-sized saucepan (best with a heavy-duty bottom) over medium heat, add the granulated sugar, the salt, the corn syrup, and the other ½ cup of water. 
With a wooden spoon stir the mixture until the sugar dissolves and attach the candy thermometer to the side of the pan without touching the bottom. 
 
NOTE: This is going to bubble up a lot while it heats, so be cautious and don’t walk away! 
 
Cook the sugar mixture, wiping down the sides with either a non-stick spatula or a wet pastry brush, until it reaches about 235° - 240°F and then remove from heat. 

Place the whisk attachment to the mixer and mix the gelatin on low for a moment, then slowly (and carefully) start to pour the sugar mixture into the bowl. 
Gradually increase the speed of the mixer until it is on high, and whip it until it is white, thick, and glossy. This could take up to 5-10 minutes (longer if you’re using a hand mixture), so to test if it is thick enough, tilt the mixer head up and if it falls in thick ribbons, it’s ready. 
 
During the last minute of whisking, this is the time to add any extra flavouring like vanilla extract, food colouring, spices etc.  

Transfer the fluff into the prepared pan and use a greased spatula to smooth the marshmallows until the top is mostly flat. 
 
Now you wait! Leave it uncovered for at least 6 hours, but ideally overnight or longer for them to cool and set. 
 
On a clean cutting board or counter, sift the icing sugar/corn starch mixture generously. 
 
Using a clean knife, separate the marshmallows from the sides of the pan and then flip onto the dusted surface. Sift the now top-side with more of the sugar-starch mixture until all surfaces and sides are covered (this is how the marshmallows won’t stick together). 
 
Now you will cut the marshmallows to the size you desire, using a sharp knife. Cleaning and drying the knife between cuts will make it easier to cut through the marshmallows. 
 
With every marshmallow you cut, make sure to coat the newly exposed sides in the icing sugar mix, so they don’t stick together (be generous!). 
 
You can store your marshmallows in an air-tight container, putting parchment paper layers between if desired. They should last up to two weeks without beginning to get stale, but they will still be great if you melt them in the hot chocolate well after that! I have had some stay soft for months! 
 
If you’re going to deliver these to friends in your cute packages, make sure you measure it so that you are cutting the marshmallows to the right size so they fit in whatever you’re handing them out in. 
 
Enjoy!!! 
 

RECIPE: Blueberry Muffins for BC Living - From Scratch

Blueberry Muffins 
for BC Living
September 2025
 
I have a lot of fruit that I’ve grown over the summers that end up in my freezer when I have more than I know what to do with. Besides smoothies and adding them to granola, I decided I was going to make them into some muffins. 
 
While I chose to make these with blueberries you can use pretty much any berry you’d like for these muffins – especially if you’re getting lots from the farmer's market.  
In fact, I’m going to replicate this recipe, but add in some lemon zest and raspberries the next time – also swapping homemade buttermilk for the yogurt/sour cream! 
 

INGREDIENTS 
 
- 2 ¼ cups of All Purpose Flour 
- 1 ½ tsp of baking powder 
- ½ tsp of baking soda 
- ½ tsp of salt (less if you’d like) 
- ¼ cup of vegetable oil (can sub with butter) 
- ¾ cup of sugar 
- 2 large eggs 
- 2 tsp vanilla extract 
- ½ cup plain, full-fat yogurt (alternatively sour cream, or buttermilk) 
- 1 ½ cups of blueberries – fresh or frozen (if frozen, see *note) 
 
 
INSTRUCTIONS 
 
Start by preheating the oven to 375 degrees Fahrenheit. 
 
Line a muffin tin with muffin cups or grease with cooking spray. 
 
In a large bowl whisk together the flour, salt, baking soda and powder and set aside. 
 
*Note: If you are using frozen blueberries, the color will streak, and your muffins might turn bluish green. If you rinse them a few times until the water around them is clear, this will help prevent this. 
 
In a separate bowl or in a stand mixer, beat the oil and sugar together on medium speed until incorporated (1 or 2 minutes) and then beat for an additional minute on high. 
 
Add one egg at a time to the sugar mixture, on low speed, beating well and scraping the sides to make sure everything is incorporated. 
 
Add in the vanilla and yogurt (or alternatives) until everything is blended together. 
 
Slowly add the dry ingredients, a small amount at a time, on low speed until it is a thick and smooth batter and there are no dry bits left. 
 
With a spoon, gently fold the berries into the mixture until evenly spread around. 
 
Scoop the batter into the prepared muffin pan – you may end up with more than enough batter and you could make a few extra muffins, but don’t be afraid to heap it in. 
 
Make the muffins for 20 minutes and then check to see if done and a tester comes out clean. If not, you can bake for another 3-5 minutes – just watch carefully. 
 
Immediately remove the muffins onto a cooling rack. 
 
Let cool, but you can enjoy them warm. 
 
Reheat the next day, or you can freeze them in an airtight container. 
 
ENJOY!

RECIPE: Popsicles for BC Living - From Scratch

Popsicles
for BC Living - “From Scratch”
July 2025
 
The heat is on, so why not try your hand at making some popsicles from scratch! The main thing you need is a mold and there are plenty of styles to choose from, so pick the one that’s best for your freezer’s shape and size. 

When making your popsicles, the sugar in fruit will be diminished a little in the freezer, so if you want a little bit more sweetness, add some sugar, honey, or maple syrup into the mix. 
 
If you’re using something like strawberries, you might prefer to strain the little seeds out after you blend the mixture together. 

Fresh fruit is the best to use (especially while it’s in season!), but you could use frozen fruit if you’d like. The main thing is to have fun with it and play around with the ingredients. 
 
 
GENERAL INGREDIENTS 
 
- 2 cups of fruit 
- 1 cup juice, or yogurt (or other liquid like coconut water) 
- 2 tbsp sweetener (honey, maple syrup, sugar) 
- optional ingredients: vanilla extract 
 
GENERAL INSTRUCTIONS 

Blend the fruit, juice or yogurt, any sweetener or other flavors together, pour into the molds and freeze for a minimum of 3-4 hours. 
 
For Strawberry Popsicles 
- 2 cups strawberry with the stem removed 
- 1 cup coconut water (or fruit juice) 
- 2 tbsp sugar (or honey) 
 
Blend all ingredients together, then pour through a fine sieve to remove the seeds (optional step). 
Pour into molds and add the sticks, then freeze for a minimum of three hours. 
Running a mold under warm water will help loosen the popsicle when removing. 
 
For Blueberry Popsicles 
- 2 cups blueberries 
- 1 cup Greek yogurt 
- 2 tbsp of honey (or maple syrup) 
- 1 to 2 tsp of vanilla extract 
 
Mix the vanilla into the yogurt and taste to see if you’d like more. 
Blend the blueberries, yogurt, and honey together in a blender, then pour into the molds. 
Freeze for a minimum of three hours. 
Running a mold under warm water will help loosen the popsicle when removing it. 

 
For Creamsicle 
- 2 cups apricot flesh (see below), alternatively peaches, oranges, mangos also work 
- 1 cup fruit juice (apricot, peach, mango etc.) 
- 2 tbsp of honey 
- 1.5 to 2 cups Greek yogurt 
- 1 to 2 tsp of vanilla extract 
 
In a bowl, mix the vanilla extract with the yogurt and taste to see if you’d like more. 
 
Remove the skin or peel from your desired fruit (blanching briefly is best for apricots and peaches) and remove any seeds. 
 
In a high-speed blender, add the fruit, the juice, and the honey and taste sweetness (you want it on the higher side). 
 
In the molds, add a tablespoon of the fruit mixture, and then a tablespoon of vanilla yogurt, alternating until the mold is filled, and the two are slightly blended. 
Freeze for a minimum of three hours (these may need more with the two separate fillings) 
Running a mold under warm water will help loosen the popsicle when removing. 

RECIPE: Beet Salad for BC Living "From Scratch" - June 2025

Beet Salad
for BC Living
June 2025 
 
Farmers markets are back, local produce is growing, and summer is on the horizon! I grabbed my tote bag and headed to the market in Kits to see what I could find for a summer picnic. The stalls were brimming with the first strawberries of the year, foraged mushrooms, and peppers galore, but my eyes landed on the beets. Both the red and golden ones looked amazing, and I knew a salad with some local goat cheese and greens was what I was looking for. 
 
The only tricky part about (red) beets is that they’ll stain your hands (and the golden beets, AND the cheese), so use gloves if you can and don’t mix everything together when you plate it, to keep it nice and clean. 
 
One of the best parts is that you can make a variety of dressings for this. I went with citrus, but a Dijon mustard dressing, or even just a balsamic glaze would be delicious. 
 
Bring this to your next beach picnic or backyard BBQ as a cold side salad or enjoy it in the sunshine for a healthy lunch. 
 
--- 
 
Makes approximately 4 small servings, or 1 large serving 
 
INGREDIENTS 
 
- 1 large red beet 
- 1 large golden beet (or even a Chioggia beet if you can find it!) 
- extra virgin olive oil (for roasting) 
- ¼ cup crumbled goat cheese (adjust to taste) 
- 1-2 tbsp crushed pistachios (or other nuts, like walnuts) 
- 1 cup arugula (optional, for serving base) 
 
For The Dressing: 
 
- 1 tbsp extra virgin olive oil  
- 1 tbsp apple cider vinegar  
- 1 tbsp freshly squeezed juice of: a lemon, or an orange  
- ¼ tsp salt 
 
 
INSTRUCTIONS 
 
Preheat oven to 400 degrees Fahrenheit. 
 
Scrub the beets clean (do not peel yet) and remove any excess roots. 
Place each beet on a sheet of tin foil, drizzle with olive oil, and rub to coat. Then wrap each beet completely in the foil. 
 
When the oven is preheated, place the foil-wrapped beets on a baking sheet or directly on the oven rack, and cook for 45 minutes. 
Stick a fork in the beet to see if it penetrates easily - the larger the beet, the longer it will take to cook through, possibly up to an hour or more. Continue to monitor them until the fork easily pierces the beet and then remove from oven and set aside to cool. 
 
Once cool, the skin should easily fall off the beet, though you may need to peel some back with a peeler and cut off any root leftover. 
I do this step with the red beet using gloves as it will stain your hands. 
 
Once the beets are peeled, chop them into bite-sized pieces and keep in separate bowls to avoid the red bleeding onto the golden. I like to chill them (covered) in the fridge for a while, as I prefer chilled. 
 
While they are chilling, whisk together the dressing ingredients in a small bowl, or shake them in a jar with a lid. Set aside. 
 
When the beets are at the preferred temperature, pour some of the dressing over each bowl and stir with a spoon. 
 
To plate, lay a bed of arugula on a serving tray. Using gloves or tongs, arrange the red and golden beets in alternating colors to avoid color bleeding. Sprinkle the dish with goat cheese, and then the crushed pistachios.  
 
You can also add fresh herbs at this stage if you have them on hand – I added some basil from my garden. 
 
Add some extra dressing over top of the salad and serve. 
 
 
NOTES: 
 
Leftover salad should keep in the fridge in a sealed container for a few days – it just might need some extra dressing. 
 
You can make this vegan by swapping goat cheese for nut-based cheese, or another vegan alternative. 

RECIPE: Madeleines for BC Living - From Scratch

Madeleines
for BC Living “From Scratch” Column
May 2025

I did a big spring clean of my oven and rediscovered my madeleine pan and immediately got the hankering for some sweet golden lemon cookies! These French treats can be a little finicky to make as the batter is very delicate and airy, but they’re completely worth the work when you pop one in your mouth still warm from the oven. 
 
You can also play around with the ingredients – instead of lemon zest (or in addition to) add lavender, or orange and chocolate. The possibilities are endless and delicious. 
 
INGREDIENTS 
 
- ½ cup (unsalted) butter 
- 2 eggs – room temp 
- ½ cup sugar 
- 2 tsp lemon zest 
- 1 cup AP flour 
- ½ tsp baking powder 
- 1 tsp vanilla extract 
- pinch of salt 
- powdered sugar for sprinkling (optional) 

*You will need a madeleine pan for this recipe 

 
INSTRUCTIONS 
 
In a small pan, melt the butter and then set aside to cool while you prep the rest of the ingredients. 
 
In a large bowl, or in a stand mixer with the whisk attachment, beat the eggs and sugar at high speed for about 10 minutes. You want to mixture to be pale and when the beaters/whisk is lifted it should form ribbons. Add in the lemon zest and vanilla and beat to combine. 
 
In a separate bowl, whisk the flour, salt and baking powder until combined then, with a spatula, fold the flour mixture into the egg mixture a small bit at a time. You want to be gentle so as to not over mix. Keep it light! 
 
Finally fold in the melted butter until it is incorporated. 
 
Cover with plastic wrap and chill in the fridge for a maximum of one hour. 
 
Preheat the oven to 350F and prep the madeleine pan by brushing it with melted butter. You can also flour the pan to help keep the madeleines from sticking but I was able to remove them without doing so. 
 
When the batter has finished chilling, scoop about 1 tbsp into the center of each of the cookie wells – you don’t need to spread it around, it will expand while baking. 
 
Bake for 10-12 minutes until the cookies spring back and are nicely browned. Transfer the cookies to a wire rack right away to let them cool. 
 
If you want to (I definitely did) you can sprinkle with powdered sugar to serve. 
 
The cookies are best the same day (and warm), but I found putting them in a paper bag let them stay moist overnight for breakfast the next morning. 
 
ENJOY!