This spring I find myself gravitating to all things rose. When it comes to baking and beverages, I use rosewater. As a word to the wise, it's very potent and I have found that a little bit goes a long way; I don't know about you, but I am not a fan of feeling like I am eating perfume! Rosewater is a lovely addition to homemade lemonade, if I am making a big pitcher I usually add about 1 tsp of rosewater or orange blossom water to jazz it up a bit. This compote makes excellent use of fresh spring produce, like rhubarb and strawberries, but you can mix the fruit around, to fit the season you are in. I haven't tried it yet, but I suspect a blueberry maple version of this recipe would be lovely, with orange blossom water, instead of rosewater. I found my rosewater in a…
I have managed to go most of my life without a coffee addiction. I made it through high school, university and full time work mostly unscathed, aside from a few mild flirtations.
Back in my university days I remember popping into a cafe on the University of Toronto campus to pick up a quick and filling lunch. They frequently served Italian Wedding Soup, which I was a big fan of. There was something about the little balls of chewy pasta, paired with greens and meat balls that was satisfying from both a textural and flavour perspective.
Sometimes recipes come out of happy accidents - or running out of ingredients! Today is a travel day, which requires some advance prep to ensure we have healthy options readily available while on the road.
One of our new found favourite snacks while on our travels are the lovely and delicious Shishito Peppers. We tried them for the first time at a restaurant in California, and it was love at first bite!
I came up with this smoothie recipe using a few staple ingredients we had on hand along with a brand new find - frozen black raspberries! I love to incorporate berries as much as I possibly can, they are chock full of antioxidants and pack a powerful punch in the flavour department.
I am a long time fan of Mexican Tortilla Soup. I used to go to a fantastic Mexican restaurant located in Downtown Calgary with my brother, their food was incredible, but my personal favourite was their rich and fragrant Tortilla Soup.
We love Vietnamese food, especially Supercharged Mushroom Pho paired with these rolls. We are longtime fans of Banh Mi Sandwiches, and I was curious to see if it would be possible to create a bread free option that would allow us to combine the same flavours in a gluten free format.
This Chili Non Carne recipe was inspired by a diner stop in Olympia, WA. I ordered a side of house made veg chili with my tempeh sandwich, and my daughter fell in love with it. She asked me to come up with something similar, so I did a bit of research online and came up with a New York Times Recipe to use as my base inspiration.
I used to be a huge fan of the Food Network and watched tons of their shows. Then we shifted the way we eat, and cancelled our cable and the programs fell by the wayside.