Family favourites (old and new)
I had this amazing soup at Smartmouth Cafe last week with kale and chorizo in it and I decided I had to try making it at home. I picked up some yummy house made Chorizo from The Honest Butcher and set to work looking for …
I am still working my way through The Dahlia Bakery Cookbook. Sorry kids no fruit and veg this week…but how about some SNAILS ahahaha. Schnecken is the German word for snail and the term given to a rather lovely gooey treat similar to the Chelsea …
More goodness from the Dahlia Bakery Cookbook: Sweetness in Seattle. Tonight I made the Apple Raisin Compote but since my kids hate raisins and I like cranberries I used cranberries instead and it worked out YUM.
Then because I had buttermilk in the fridge that was going to go off, I decided to make Dahlia Bakery’s Buttermilk Blueberry Muffins. I haven’t really modded either recipe much so I’m not going to post the recipes but rather I am going to encourage you to get the book. Everything I’ve made so far has been really, really good. Here’s a shot of the muffins in all their “just out of the oven” glory.
This recipe is based on the Cherry Almond Scone recipe from The Dahlia Bakery Cookbook. I didn’t have any dried cherries and truth be told I prefer dried cranberries. Plus my kids won’t eat whole nuts in anything so I had to sneak them in …
This is a slightly different take on the Tuscan Salad I usually make. Ataulfo mangos are just coming into season and they are so wonderfully delicious that I had to get some. 3 medium sized yams peeled and chopped in bite sized pieces 2 Tbsp …
If you’ve got a blender, you’ve got breakfast or a snack. Whenever frozen fruit goes on sale I grab a few extra bags because my kids love smoothies and there’s nothing quicker for a snack.
1 c. of frozen fruit of your choice (I used raspberries for the pictured smoothie)
1 frozen banana (optional…but a good way to clear out the banana graveyard in your freezer if you happen to have one)
1 c. juice (any kind will do)
1 single serving size of yogurt (or a couple dollops of whatever yogurt you have handy)
1 squirt of honey (optional)
Whiz up adding extra juice if necessary. Pour and serve.
Yield: 1 serving (doubles easily)
I’m big on finding recipes to suit the ingredients I have on hand. Today I defrosted some chicken legs that I bought recently from the BFFs (Big Friendly Fellahs) at the Honest Butcher but I had a hard time finding a recipe for chicken legs …
My daughter has recently taken an interest in trying new recipes…or to be more precise, finding new recipes for me to try. Today I made the Cauliflower Breadsticks she found on Tumblr which are from the delightful Mama Grubbs Grub blog. You can find the …
Life has been pretty busy at our house of late so I haven’t been cooking much.
This is a reasonably quick vegetarian curry that is light and flavourful.
Ingredients:
2 Tbsp vegetable oil
1 large onion diced
3 Tbsp curry paste (I used Patak’s Bombay Curry paste but you could use whatever kind you like)
6-8 small to medium sized red skinned potatoes (I used Fraser Valley Organic), diced
2 c water
1 can whole tomatoes
1 can organic chickpeas, strained and rinsed.
Method:
I didn’t add carrot but I think next time I will add a cup of chopped carrot with the potatoes.
There are a million versions of this marinade. My version is based on my friend Dorothy’s recipe. I cut the chicken breasts in strips and marinade it that way. When I’m feeling energetic (which is not often) I soak some wooden bamboo skewers for at …