Hazelnut & Orange Pilaf

I created this recipe on a leftover night. Every week I try to factor in at least one leftover night, where we take whatever odds and ends are left in the fridge and put together a meal. In this case, I had some Get Grounded Fall Root Vegetable Soup in a container in the fridge, along with a head of kale that I intended to use in the stovetop method of this Cheesy Roasted Broccoli dish. I had a single orange left in our fruit basket, along with some fresh parsley and a jar of hazelnuts in the fridge. I consulted the Vegetarian Flavor Bible to see what other flavors might compliment what I had on hand, and added some garlic and ginger to the mix. Turmeric wasn't on the list, but I love to add it in wherever I can, as it is an anti-inflammatory powerhouse. I also love…

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Sautéed Chanterelles with Garlic

I am so thrilled when chanterelle season rolls around every year. Their meaty texture and hearty flavour are incredibly satisfying. There are so many things you can do with them, but my all-time favourite is a simple saute with some garlic and smoked sea salt. The garlic and smoked sea salt pulls out the mushroom flavour beautifully, but is subtle enough that you can still enjoy the flavour of the chanterelles themselves. I love serving these sautéed mushrooms as an appetizer when we have friends over for dinner, it comes together quickly and is absolutely delicious. Sautéed Chanterelles with Garlic Ingredients 2 Tbsp olive oil 4 cloves garlic 4 cups chanterelles, thinly sliced Pinch smoked sea salt Fresh cracked pepper Finely sliced chives Directions Warm olive oil in a sauté pan over medium heat. Add garlic, mushrooms, and a pinch of smoked sea salt and sauté until the mixture is…

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Kale and White Bean Curry

When we lived in Victoria BC we enjoyed eating at Sutra, a small cafe associated with Vij's restaurant in Vancouver. We frequently ordered samosas and kale and navy bean curry, which was rich, creamy and very satisfying. As much as I loved eating at Sutra, eating out adds up quickly and so I decided to try my hand at making the curry at home. I am so happy with how this curry turned out, and we find it is equally delicious with both navy and cannellini beans. Eating it brings me right back to our time on the west coast, food is really magical that way! Kale and White Bean Curry Ingredients ¼ cup coconut oil 2 medium onions, diced 4 garlic cloves, crushed 1 Tbsp curry leaves (optional) 1 Tbsp cumin 1½ tsp mustard seeds 1 tsp turmeric ½ tsp cayenne (or to taste) 2 tsp sea salt ½…

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Stuffed Squash

I wanted to create a stuffed squash recipe as part of my holiday dish series leading up to Thanksgiving, which for us here in Canada falls on the second Monday in October. I knew I wanted to incorporate wild rice and make the rice filling appealing for my middle daughter, who doesn't particularly care for squash. When it comes to our kids we don't force them to eat anything, but we do ask them to at least try a bite or two before they decide that they don't like something. We also try to present more than one food option for each meal, so that they have a choice. I stopped by Hutten Family Farm at the Halifax Brewery Market and immediately gravitated towards their Long Island Cheese Squash. I asked if this squash would be a good pick for a stuffed recipe, and was told that it would be…

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Basic Vegetable Broth

I love the Nourishing Vegetable Broth recipe on my blog, however I wanted to come up with a simple broth recipe that included ingredients I typically have in the fridge. This broth comes together in 15 minutes at high pressure in an instant pot or pressure cooker, and is chock full of amazing flavour. It is a wonderful way to make use of carrot tops, which we often bring home from the market. If you don't have a pressure cooker or instant pot you can easily make this broth on the stove top, it just takes a bit more time. But the resulting flavour is well worth the time invested, and making your own broth allows you to control the level of salt and ingredients included. Feel free to play around with the veggies you add, I tend to stick with these core ingredients but you could easily add any…

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Pistachio Rose Latte

This latte recipe was inspired by a lovely night out with a friend in Toronto. We visited a restaurant that featured Pistachio Rose Mylk on the menu, and I have been itching to re-create it ever since. Pistachios are expensive, and while they do add a lovely flavour to the milk you could also use plain almond milk. I've added a few variations below, using rooibos tea and dandy blend for a variation on the base recipe. That being said, it is lovely on its own. Enjoy! Pistachio Rose Latte Ingredients ½ cup almonds ½ cup pistachios 4 dates, pitted and soaked in 1 cup boiling water 3 cups filtered water ½ tsp ground cardamom ½ tsp rosewater Pinch Himalayan salt Directions Soak almonds and pistachios overnight or pour boiling water over nuts and let soak for at least 30 minutes. While nuts are soaking, pour 1 cup hot water…

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Creamy Tomato Soup

When I was a kid I loved Campbell's Cream of Tomato Soup, especially paired with a grilled cheese sandwich. I no longer eat Campbell's canned soup and stopped eating dairy 9 years ago, and my stomach and skin are much happier for it. I am not saying this is the right choice for everyone, but for me, it made a significant difference. It's amazing how you can eat something for years, without realizing the negative effect it is having on your body.  My husband makes a mean smokey cheddar, using Miyoko Skinner's Artisan Vegan Cheese book, so I usually hold off with my grilled cheese goodness until we have a batch on hand. My Dad and Step-mom were in town for a visit last week, and I was inspired to try my hand at crafting a recipe using a batch of Slow Roasted Tomatoes I had stored in the fridge.…

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Braised Navy Beans with Garlic and Sage

I fell in love with a version of this dish when we travelled to Italy for a friend's wedding many years ago. I was so impressed that the dish contained such a simple combination of ingredients, and yet the flavour was incredible. I have been experimenting with variations on this theme for quite a while now, and have finally arrived on an ingredient list and cooking method that I am really happy with. The directions below are for an Instant Pot, but you could prepare this recipe on a stove top also, cooking the beans for about an hour and a half, and then adjusting your temperature to medium-low for the second part of the recipe. Or use canned beans and skip directly to the second half of the recipe. I will confess - I adore garlic, and this recipe contains a lot of it! That being said, I don't…

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Smoky Corn Chowder

I've been playing around with developing a corn chowder recipe for a few months now, as it took a few tries to find the perfect blend of smokey and spicy I was looking for. I have found that many chowder recipes are very thick and creamy, however, mine has only a hint of cream. I found that adding a smaller amount of cream created a nice balance of flavours. Late summer/early autumn is the perfect time to indulge in delicious, locally grown corn. I bought my spray free cobs of corn at the Halifax Brewery Market. I have included directions for roasting the corn prior to adding it to the soup, as I find this adds a nice layer of depth to the flavour of the soup. That being said, I have tried this recipe using frozen corn and it is still delicious, without this extra step. I have added…

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Slow Roasted Tomatoes

I received an email from Elmridge Farm last week indicating that they had an overabundance of tomatoes all ready at the same time, thanks to Hurricane Dorian. I placed an order for 25 lbs of field tomatoes, unsure of exactly what that would look like prior to walking down to the Halifax Seaport Market. It turns out that 25 lbs of tomatoes are A LOT of tomatoes! We managed to sort out how to get them all home (reusable bag + space left in our grocery cart) and then I was left with the question of what to do with all of this tomato abundance. We put a selection of tomatoes aside to use this week in addition to slow-roasting 10 pounds of them. One batch of the recipe below fits comfortably in a quart size mason jar for easy storage in the fridge or freezer. These tomatoes are delicious…

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