Gloriously gooey—barely had time to snap a photo before inhaling these!
I have got to say, there’s been a real mishmash of exciting and bizarre things going on in my life lately. Feel free to apply that to any and every subject you can. What you really want to know is how it applies to food, right?
Meat. It means tons and tons of meat: pulled pork, roasted and barbecued chicken, beef roasts, and everything in between. I have started having daymares from it all. Something sweet had to come in … something comforting and decadent. Did someone say “cinnamon buns?” Continue reading
Comforting and complex flavours make this stuffing a hit.
Dressing, sides, stuffing—whatever you want to call it, this stuff isn’t meant for holiday dinners anymore!
Eating a bowl of stuffing might seem strange to some, but I like to think that those people just haven’t really lived. It’s the best part of every turkey dinner, and is always the first of the leftovers to disappear in my house.
Row upon row of flavour bombs.
What a rollercoaster two months! My sister moved back from three years abroad, work returned to its dizzying pace and I shopped myself into a retail coma three times over.
That said, it’s high time I get back into the swing of things. I have been busy taking photos of everything I have been making and will do my best to update them here with more effort than I was able to put forth last year. Promise!
It has been snowing here in Vancouver, which is fairly unusual and very exciting, so I have been making a lot of cozy meals. This one for meatballs in a simple roasted tomato sauce is a new favourite. If you are looking for a good family friendly crowd-pleaser, I seriously recommend rallying the troops and getting busy in the kitchen. Make a mess! It’s only half the fun (besides eating), right? Continue reading
Like being a kid again. I know it looks like pasta, but I like less broth than the average gal!
First thing’s first: I am so sorry to have disappeared! I was offered some part-time work that I couldn’t pass up, so my days went from busy to so busy that I can’t remember October. I also miraculously had time to have a birthday last week, so I wasn’t about to cook for myself!
The only things that made me feel even slightly less run-down from 14-hour days were reruns of NBC Dateline and bowls of chicken noodle soup. There is something about homemade soup that fills you with warmth and comfort like nothing else can. And a bonus? Chicken soup is one of the easiest, fastest, and most rewarding meals you can whip up on these cold autumn and winter nights. Continue reading
What a crazy week! Days filled with overtime and errands, gatherings and cleaning binges—by week’s end, I could scarcely find the energy to cook. But then I remembered my old standby: pasta with shrimp scampi.
You may want to keep this one up your sleeve for those nights when you are too exhausted and broke to make anything except boxed macaroni and cheese. Continue reading
Have you seen a more perfect loaf?
Yep. Zucchini again. But this time with chocolate—and you can’t argue with that! After my August fritter mayhem, I ended up with a couple extra zucchini lying around. The answer? Riffing on boring, old zucchini bread by making it attractive, moist, and deceptively healthier than other recipes I have come across. Best of all, it’s as easy and budget-friendly as anyone could ask for.
Blessed Benedict in all its glory.
There is no reason to make Eggs Benedict a “sometimes food.” None. And I’ll tell you why: it’s dead simple to make, and if you know where to penny-pinch, Eggs Benedict can be dirt cheap. This is easily my number one quick fix when I’m having a whimsical weekend morning and feel like treating myself for breakfast or brunch.
I decided to make this particular version with sautéed mushrooms, which I find pairs nicely with the sharp, nutty cheese. In the past I have also added smoked salmon to this version topped with a sprinkle of chopped fresh dill or parsley. If this is too adventurous for you, a nice twist on the classic Benny is Applewood smoked cheddar, regular bacon, topped with finely chopped chives. Each layer is richer than the last, and that’s how a good Benny should be. Sound amazing? It is. Continue reading