Posted on Friday 22 August 2014
A Thing for Chocolate crepe. My default favourite kind: brie with maple syrup and pecans.
Omar is continually expanding the chocolate section so it’s fun to watch the jaw-dropped grins of chocoholics on seeing the selction. Now he’s got chocolate cheesecakes, tartes, fondue, crepes, hot chocolate, meringues and now scones:
Posted on Thursday 21 August 2014
1/4 of that. 2 carrots, 1/2 a spanish onion and 4 sticks of celery. A herb de provence cube, a little herbamare (potassium chloride, horseradish, and dehydrated veggies and herbs like lovage), McCormick’s No salt added seasoned herb medley (dehydrated veggies, orange & lemon lemon peel), water, milk of some sort. Puree it all, cook it all, puree it again. Top with green onion.
Under half an hour from produce bag to bowl.
Posted on Wednesday 20 August 2014
A Healthy Life for Me made a corn and blueberry salad. I largely followed it but changed a couple ingredients and proportions of ingredients:
4 ears sweet corn, husked, boiled, scraped off cob
¾ c fresh blueberries
1 large cucumber, sliced, quartered
¼ c finely chopped red onion
1 tbsp cup chopped fresh cilantro
1½ jalapeno peppers, seeded and finely chopped
2 tbsp rice wine vinegar juice
2 tbsp olive oil
1 tbsp maple syrup
½-¼ tsp ground cumin
½ tsp sea salt salt
¼ tsp ground black pepper
Posted on Tuesday 19 August 2014
Martha Stewart’s Spicy Chard with Ginger over gluten free pasta that’s tossed in mustard with chardonnay and nutritional yeast.
1 small bunch Swiss chard, divided into stems and leaves, each chopped
1 tbs olive oil
2 tsp minced peeled fresh ginger
1 sliced jalapeños
Did I follow the recipe? More or less. No salt and pepper, halved the hot peppers. It worked nicely and you could still taste the beetiness of the stems. In a short cooking time they had the last bit of firmness. I served the steamed leaves apart from the stems. It was excellent but better was the layered tomato salad.
The tomatoes sliced thinly and on the bed of one, a layer of minced green onion mixed with alfalfa sprouts then the top with muddled capers and green onions and lemon zest. The dressing was lemon juice, olive oil, white wine vinegar, sea salt, and finely chopped basil poured over the rest. A little more thai basil for garnish.
Posted on Monday 18 August 2014
Heavenly Fig & Fennel Sourdough from Pure Bread Bakery. Fantastic bread.
They have so many kinds, including pure rye varieties that are pretty good too. Next time? They are usually at the Main Street Market. It’s good to see bakers starting. Richmond Bakery closed after 70 years last week.
We came home with a good haul. Fresh rainbow chard, carrots and beans from Roots & Shoots Farm.
We’ve heard of Ottawa’s Farmer’s Markets but going to the Byron Street one was eye opening. It’s huge and all super fresh produce from the farmers. 65 stands selling anything from beets to sheep’s cheese to kimchi to butter tarts.
Four Sisters’ has all kind of interesting raw vegan things.
Posted on Sunday 17 August 2014
I’m not blogging on weekends. Except, well, when I do.
“What shall we have to eat while we watch our pizza?” Er, dingdingding. I think we have a menu idea for a movie night.
Pizza Pizza pizza. Because sometimes too tired, too rainy, cold and dark to cook. And you can make a custom pizza on the internet and have it within 15 minutes.
12″ whole wheat thin crust, arugula, spinach, mushroom, smoked provolone for $11.