We eat this salad a few nights per week, at least. It’s quick to throw together, and the ingredients are easy to keep on hand. Sweet, tangy, toasty, and rich, it can stand on it’s own, or it makes a great side dish. Use a citrus or vinegar based dressing (bottled is perfectly good); you can assemble a basic vinaigrette using staples from your pantry, if you like. The simpler the dressing, the better. I like to use a buttery blue cheese, but any crumbly cheese will work. Continue Reading…
Granola often suffers a boring ‘health food’ rap, which I think is unfair. My granola recipe is more of a treat with healthy ingredients, which I am always happy to feed to my family. Once you discover your favorite blend, you’ll find yourself craving fresh, homemade granola, and not just for breakfast.
I’ve found my favorite combination of ingredients over the years, and the basic components are: grains (I always use oats), fruits, nuts, and seeds. You’ll need something sweet to bind everything together, and my favorite sweetener is maple syrup (with a touch of good honey added, if I have it on hand). I tend to make a triple batch; not only do we eat tons of it, but it makes a lovely little gift in a cello bag or glass jar. The recipe below is delicious with yoghurt for breakfast, and it makes a superb topping for custard or ice cream after dinner.
When I am trying to minimize my sugar intake, I will make muesli with the same ingredients. Mix your dry ingredients together in bulk. Serve with milk or fruit juice, allowing a few minutes for the liquid to soak into the oats. Top with fresh fruit for a super healthy breakfast or snack!
If you like the recipe below, here are a few other flavor combinations I’ve tried and liked:
This has been one of my favourite meals this winter. Before you think I’ve gone all Goop on you (that’s where the recipe originated) know that this dish does not taste nearly as healthy as it looks. It may look like rabbit food to some, but trust me when I say it tastes quite decadent. Not only that, it is quick and easy to make, is loaded with super foods, and tastes like a million bucks.
Muhammara is a colorful and delicious Syrian dip made with red peppers and walnuts. It is typically served with flatbreads, vegetables, grilled meats, or fish; I love the leftovers on my morning toast. Continue Reading…
I’m back with my first “Friends with Recipes” post in ages! This is the series where we ask you the reader to share your favourite go-to recipe with us. We’ve had everything from fish cakes to chicken enchiladas and all sorts of other great recipes in between. Please write me at email@example.com if you have a recipe you would like to share!
Today’s recipe is from blogger and fellow meal planner Charlotte of Baking Betsy. She has shared a beautiful mushroom stroganoff with us that looks absolutely delicious! I hope you enjoy it!
I’ve been baking lots of bread at home lately. My current favorite recipe calls for a natural starter (also known as sourdough, or leaven), which sounded daunting until I actually tried it. If you can stir flour and water together, you’ve got this. It takes about 5 minutes per day to get your starter up and running, and once it’s alive and bubbling it takes about 5 minutes each week to maintain. If you’re like me, you might feel a sense of ownership and attachment; after all, this is your unique bread starter, cultivated from your environment and brought to life with your care. The longer your maintain your starter, the more strength and flavor it will develop.
Okay. I know quesadillas aren’t news and aren’t particularly difficult to make. In fact, they don’t really qualify for an entire post on a food blog. But here’s the thing: they are delicious, and easy to make, and if you don’t already know how to make one, I’m about to totally rock your world. 😀
When Charlotte (my eldest) was nearly three, she moved from a daycare to a nursery school. My schedule then went from three full days of childcare per week, to five partial days (12-3pm). Given that it took nearly an hour to get her to school by bus, and another hour to get home by bus, I was left with about an hour of childfree time every day. In addition to the crazy schedule, I was pregnant with my son and feeling absolutely knackered all the time. In order to save my sanity, we eventually moved across the street from my daughter’s school, but before that happened, we spent about four months with this bonkers schedule. The only way I could get dinner on the table was for us to live off of slow cooker meals.
Not being big meat eaters, I found it tricky to find meat-free slow cooker meals that weren’t just combinations of tinned ingredients. (This recipe still calls for tinned ingredients, but far fewer than many other recipes I found!) I tried all sorts of recipes and this sweet potato chili was definitely a favourite. (These Korean beef tacos are a favourite as well, but are much more involved!) This recipe is also great because you can dress it up with lots of fun accoutrement such as sliced radishes and tortilla chips. It is also excellent with some hot cornbread! Continue Reading…
I discovered the joy of these savory lentils in my early twenties. In addition to being a simple, affordable meal, stewed lentils and rice topped with fried onion is pure comfort. Mujadra, Mejadra, and Mujadara are all names for the middle-eastern dish, which typically has warm spices and is sometimes served with yogurt sauce. Mejadra (as I’ll call it from now on) is like chicken soup. There are many ways to make it, and those of us who have developed our own version regard it as a warm and satisfying staple when comfort food is required.
Some versions of Mejadra are ‘one-pot’ meals (Hungerpot, anyone?) however I love pairing my lentils with Farro (a hearty, ancient form of wheat). Farro requires a longer cooking time than rice, which can complicate the timing if you don’t want your lentils to turn to mush. This is a marvelous opportunity to use chicken or vegetable stock instead of water to increase the rich, savory profile of this dish. Continue Reading…
Cooking for my family is one way for me to stay connected to my professional and personal love of food. We have family favorites which (miraculously) please everyone. Then there are nights when it feels good to make one or two of us exceedingly happy by preparing a favorite dish, even if it’s not a universal hit.