Tuesday, December 20, 2011
Monday, November 28, 2011
Sunday, October 16, 2011
There was some cheesy bread to go along with it, good for soaking up that sauce.
Monday, October 10, 2011
After that photo was taken, it was a whirlwind three hours of cooking where no photos were taken, and resulted in this:
Family and friends digging in to goodness! I quickly grabbed my camera to document the dishes before it was devoured. First up, stuffing. I love how every holiday has a discussion about what kind of stuffing you do. I do bread stuffing. Sliced bread stuffing. That's right. Delicious! You can see the edge of the mashed potatoes that didn't get it's own shot:
My pork roast in the background. It was my first time doing a pork roast, thank you Canadian Living for your guidance! I sliced up some cortland apples, and fried them in butter and maple syrup to go with the pork, nom nom nom:
There was a suggestion for glazed carrots as a side, I sliced a few carrots up, put them in a cup of water with 2 tbsps of butter and 1/3 cup brown sugar and cooked until the sauce reduced. Yum!:
For me, this was the star of the show, sweet potatoes with a pecan topping, also from Canadian Living. The sweet potatoes were so light and fluffy, and the topping was crunchy and delicious:
Another irngutaq who is now my TA at Inuktitut, and friends Sarah and Beth. If they were to have a baby, I would be it.
Monday, October 3, 2011
So you take out a pan and put it on medium heat. While it's heating up, you chop up two cloves of garlic and two tomatoes. Then, after putting some olive oil into the heated pan, you add the garlic and let it get all beautiful and aromatic like garlic does. Garlic is so talented. Then you add the chopped tomatoes and some salt. Wait a second, there are some mini peppers in the freezer. You grab a mini yellow pepper and slice half, dice the other half. After tossing in the diced pepper, you feed the slices to your dog so that he's not staring at you longingly while you cook. Dang those puppy dog eyes.
While your sauce is simmering, you add some oregano. Then remember you have an open can of crushed tomatoes in the fridge, not to mention ricotta cheese and fresh basil. These sound like they could go splendidly together and you add a couple of spoonfuls of each. Finally, you let it all simmer together while you drain your ravioli:
*simmer* * simmer* *simmer*
Wednesday, September 21, 2011
I dub this: Goodness. This was to be the stuffing.
Sunday, August 14, 2011
Summer is a good time to catch up with old friends, and make new ones. My cousin recently married this guy:
A summer is never complete without a visit to see your Becksie, mine is always ready for a brewskie on the beachskie:
The typically Canadian way to end an adventure is with a beer. J and I took advantage of a groupon and went ziplining at Camp Fortune. Ziplining is one of the best activities that the Ottawa area has to offer in my opinion. On the way back, you can stop at the Chelsea Pub for a delicious lunch (they have poutine of course, but all sorts of variety beyond that), and they've got one of the best microbrew beer menus out there. J, post-ziplining:
Like two peas in a pod, beer with friends is the way to go, especially at 9,6% (in French, because it is ;))
Awesome friends lead to more awesome friends that bring you delicious lunch while on vacation. Like a backatown sandwich. There are no words to fully describe the experience of this sandwich. I won't even try to recreate this wonder. If you want to try it, you will have to go to Bermuda, and ask someone really nicely if they will pick some up on their lunch hour and eat it with you while watching Geordie Shore. Or Jersey Shore. Any ridiculously entertaining tv show really.
Last, but not least, I will share a food experience with you. This recipe is brought to you by MTV Cribs, where I saw this in someone's fridge. Watermelon slices sprinkled with cinnamon. It's surprisingly satisfying! So if you just got back from a weekend bachelorette party and brought half a watermelon with you, I'd cut it up and sprinkle some cinnamon on it, and eat 'til your eyes feel like they're going to pop out:
Sunday, June 12, 2011
I've spent a lot of hours with a group of people over the last 6 months. Most of us started off as strangers, but after sweating profusely on each other, pretending to be acrobats together, discussing bodily functions, and ooh-ing and aah-ing over each other's arts and crafts project, just to brush the surface of what we've done, you suddenly have a group of people who you love and call your friends.
To celebrate the end of our time together as power yoga teachers-in-training, we had a potluck. The last few weeks, the only things that's come out of my kitchen has been served in a coffee or Magic Bullet mug. My Magic Bullet came with 4 mugs, so I had to come up with something else. I decided to consult my own blog, and settled on one of my favourites, pesto quiche.
This is where the crazy starts. I decided to make mini-quiches for ease of serving at the potluck, I had never made mini-quiche before. Then, I decided to attempt gluten-free, as I knew some of my new loves enjoy this kind of diet. I know very little about gluten-free, except that if you're celiac or sensitive to gluten, it sucks. But I have almond flour, and I knew that's cool, and oats. Oats are tricky, as you have to make sure that they were not processed in the same plant as wheat, because there is cross-contamination. That dang wheat dust is sneaky and will cling onto oats. So my mini-quiche wasn't entirely gluten free, but it was a decent first attempt.
How I did this:
3/4 cup oats
1/2 cup almond flour
4 tbsps earth balance
3 tbsps almond milk
1 onion, chopped and slightly fried in olive oil
2 tbsps almond milk
3 tbsps pesto
1 tbsp grainy mustard
some ground pepper
(I just realized that I forgot the parmesan cheese, but I was going for non-dairy. if you're ok with dairy, parmesan makes it even more tasty)
The beginning of my gluten-free experience: The crust was really crumbly, and I had a feeling it would remain that way while baking. I had a few strategies in making the quiche in the mini muffins tins, all well greased with earth balance:
- Go traditional, put the crust at the bottom of the tin and bake before filling. There was no way my almond crust was going up the sides of the tins, picture stubborn like a terrier. I don't recommend this way, the stubborn remains and it's impossible to get the crust off once cooked in one piece.
- Put some of the egg filling in the bottom, put a layer of the crust, flattened in between your fingers, then add some more filling, followed by more flattened crust on top. This is a pain and silly, don't do this.
- Fill the tins with the softened onions and eggs mixture, then roll little balls of the crust and drop on top. This was the best strategy, there was no crust stuck to the pan, so you can maximize the yummy crust experience.
I reached 36 mini-quiches. It was exhausting, I did it in two batches, and made another normal sized quiche. I slept in between the two batches. Crazy. Here is the result:
Thank you lovies, for the food, for the good times, and for being part of this journey. You'll always have a special place in my heart, and I hope we do more crazy stuff together.
Thursday, June 9, 2011
Thursday, May 26, 2011
The weather has been delicious, on-and-off of course in typical Canadian style. This has made for a busier social life, often involving a patio. In celebration of the arrival of patio, I will focus on the microbrews that Ontario and Quebec have to offer our palates. I am in no way a beer expert, I just like the stuff. I love to try new ones, especially microbrews. I will share with you the beers that I enjoy with friends, and my interpretation of the flavours.
For May long-weekend, I headed to a cottage with some friends, located in Ontario's Cottage Country. This of course was the perfect opportunity to take the first shots of frothy goodness. We picked up a case of a proud "cottage brewery". It would appear that they are really relaxed up there, or we just got there too early and they were trying to get rid of last year's stock:
See the irony? A past expiry date (purchased May 22), right next to their declaration of Committed to Freshness.
We'll move on. Creemore Springs has become a pretty well known beer over the last few years, it's got a rich, creamy texture and flavour. It's now widely available on patios throughout Ottawa, or if you're heading to a BBQ, you can pick up an eight pack of cans. While browsing the selection on the way to the cottage, my eyes fell upon this:
Kellerbier. The can does not lie, it IS generously hopped. It really went well with that afternoon on the dock, with the occasional jump in the water (don't worry, the beer chose to stay on the dock, not a drop was sacrificed). It has almost a coffee flavour to it, not overwhelming; you could have two of these and not be complaining that it's too heavy.
Friday, May 13, 2011
For the first time, I employed the Magic Bullet cover. This is where the bike comes in. I then put the gazpacho into that cute wicker basket you see on the front of Jean Bean, and rode to work. It all sounds so romantic, right? Much nicer than something like: "I packed my lunch in some Tupperware and ate it on the Dark Side."
Tuesday, May 3, 2011
Ears back, chops out, paws spread. That's love. I know what you're asking: Why was he eating a carrot at 7a.m.? Isn't that peanut butter time?