Success! My first fritters.
Well now. Apparently the blogosphere has gone into a fritter frenzy—everywhere I look, I see them! Maybe there’s a zucchini surplus? I suppose I drank the Kool-Aid on this one too, thanks to the special summer issue of Everyday Food magazine by Martha Stewart.
In the past month I have made these fluffy, flavourful fritters three times. They are incredibly easy to conjure up and require next to nothing, ingredient-wise. Whether you make them for a snack or a side, I promise this one bowl wonder will ease you into comfort food bliss. Give ’em a whirl! You may find they quickly become a weeknight staple. Continue reading
Smooth, fresh & packed with flavour.
Warm, cheesy & comforting.
For those of you living in Canada, this post might seem a little late; for those of you living in the U.S., this post is right on time. Whether the long weekend has just passed or is quickly approaching, there is no question food is going to be on the brain.
Hopefully during your long weekend the weather was or will be beautiful, as it was here in Vancouver. I find nothing more than some sunshine beaming into my kitchen will put me in the mood to whip up something new and special. Sounds like a cliché from some 1950s happy homemaker advertorial, doesn’t it? Continue reading
Warm, hearty and astonishingly simple.
Have you noticed the crummy weather lately? Drizzly, cold, death for those of us with allergies–if none of this sounds familiar, I envy you and the paradise you evidently live in! For the past couple of weeks it has been difficult to think of something satisfying and healthy(-ish) to make after long work days spent trekking under downpours and overcast skies.
There are few better ways to feel warm and satisfied on a dreary weeknight than to cozy up with a bowl of chili, a glass of wine and a backlog of TV shows in the PVR queue. Continue reading
In the weeks since posting a couple of recipes using quinoa, I have received a lot of requests on how to properly cook it.
Preparing this gluten-free superfood couldn’t be any more simple. You will learn how to cook quinoa effortlessly and in less than a few steps! Continue reading
Have you ever eaten a dish somewhere and became utterly consumed with duplicating it? Well that somewhere was Nuba, a Lebanese restaurant in downtown Vancouver, and that dish was tabbouleh. What I conjured up isn’t traditional tabbouleh (or tabouli), but for a beginner in Middle Eastern or Mediterranean cooking it will suffice.
Not that this recipe holds a candle to what I ate, but it’s a nice, refreshing substitute. Did I mention it was incredibly easy too? Continue reading
Technicolor never tasted so good.
Since starting a Supportive Low-Carb Diet (as I call it), coming up with new and satisfying meals has been pretty difficult for me. Gone are the days of whimsically throwing together an impressive pasta meal or salad. Now I must learn to omit any bread, pasta, or grain from two out of three of the meals I make. Well, for the most part. When I start to get the carb grumps believe me, I reach for the nearest bag of chips. Last week I even drove to Safeway just to buy a cheese croissant. Continue reading
It’s been a while since I got up the nerve to document anything, let alone publish it to a discerning audience. After months of lamenting over the free time I had, I decided to effectively put an end to being young, hungry and listless.
The plight of many twenty- and thirty-somethings is how little time we (think we) have to be creative or prepare Real Food, and the excuses that go along with it. We all have instances of coming home after a long day of sitting in front of a computer screen, running around or working labouriously over anything translates to: Don’t even try it, I’m not making a damned thing. This of course leads to standing in front of the refrigerator, staring at condiments and keeping cool, or popping by the corner store or fast food “restaurant” to sustain us because it’s just easier. But when you break it down, it’s neither.
So my goal is simple: I’m going to prove that you don’t need a lot of money (I’m certainly skint) or a lot of time (check!) to make food for yourself on a daily basis. Even if three nights a week is all that’s going to cut it, it’s better than nothing and you can tell your mom that yes, you are eating properly, and yes, you do know how to cook. I’m not proposing anything mental here; I’m just saying it can be done. In the coming weeks I will be posting recipes and photos of the food I have attempted to make, along with adaptations and attributions. Let me know what you think, and if you have any suggestions, that would be amazing.