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.
We first tried the awesomeness known as Ajvar when we were in Ottawa a few months back. We were visiting the Ottawa farmer’s market with our kids when we happened upon a Macedonian festival at a nearby pavilion.
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.
I love oatmeal in the morning, whether it is warm in the winter or prepared as an overnight oat or quick oat variation in warmer weather. I love to mix up the ingredients I use, whether it's chocolate & chaga, blueberry and lemon, or in this case, Strawberry Shortcake! I love oatmeal in the morning, whether it is warm in the winter or prepared as an overnight oat or quick oat variation in warmer weather. I love to mix up the ingredients I use, whether it's chocolate & chaga, blueberry and lemon, or in this case, Strawberry Shortcake!
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!
When we lived in St John's, NL we used to frequent The Sprout, a fantastic vegetarian restaurant with a lovely menu. One of our favourite items to order were their delicious tofu strips, something I have been trying to replicate with varying levels of success for the past couple of years.
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.