Monday, November 5, 2012

New Here?

Hello there.

Obviously, I'm not posting nearly as much and mostly it's because we're eating the same kinds of meals, over and over again. In fact, you can find these recipes you can find right here on the blog!

This blog represents a couple years worth of creativity and invention based around seasonality and availability and is rich in resources for those of you in New Brunswick or cooler climates that are looking for creative recipes utilizing your types of produce. I refer to it often and hope you'll do the same.

Hopefully soon, we'll be back at it and chronicling the wonderfully delicious and seasonal meals we're enjoying.

Friday, August 24, 2012

Garden Goodness: Use it Up!


Baked Risotto with Roasted Vegetables


 
Hi.

It's been a while.

Baby boy is 9 months old and Honey Bear just turned 3. Life continues to hum and buzz and time promises to elude me.

Last year, we grassed in some of the gardens because we couldn't keep up with all the maintenance required. We relied on our fantastic CSA to help fill in the gaps missing from our garden harvest and we put in fruit bushes and have been enjoying wandering out and having a raspberry treat. This year we put in a couple of easy maintenance plants, like zucchini and pumpkins.

With every trip to the market, we come home with an overflowing basket of goodies and it's sometimes tricky to stay on top of all this fresh produce, but here's a twofer recipes on how to easily use up some of the garden goodness coming from your gardens.

The first recipe, Roasted Vegetables and Baked Risotto is from Epicurious and while risotto purists may cringe at the idea of a baked risotto, I rejoiced in the ease and freedom from standing and stirring over a hot stove. Plus, if you double up on your roasted vegetables, they can serve as a double duty side dish another night.




Another faithful favourite in our house is a frittata. Like a soup or quiche, a frittata is an easy way to eat up the food wasting away in the refrigerator. Here's my quick and easy recipe that has plenty of room for adaptation. I like my fritattas with less eggs and more filling, so adjust to suit.

Aged Cheddar and Broccoli Frittata
 
 
 
 
 
 
Aged Cheddar and Broccoli Frittata

6 eggs
1/4 cup milk
1/2 cup grated aged cheddar
1 bunch of broccoli
1/2 onion, diced
3 slices bacon/1 ham steak/diced pancetta
Salt and Pepper
Spices: I used some oregano and basil

1. Preheat oven to 350.
2. In a frying pan over low-medium heat, sautee bacon or pancetta to render fat. Remove crispy bacon and in the fat, sautee your onions and add in broccoli near the end, to help it soften. If using ham, add a bit of oil and sautee onions and add in ham and broccoli near the end. Remove from heat and let cool.
3. While you're sauteeing, whisk eggs, add in milk and stir in grated cheese.
4. In a pie shell, add in sauteed vegetables and reserved ham/pancetta/bacon. Pour egg mixture over top.
5. Bake for about 30 minutes, until the surface is to the touch and no pools of uncooked egg mixture remain. Enjoy hot or cold.




 
 
 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 





Thursday, April 26, 2012

Getting There

Forsythia

Chives



Red Currant


Tackling the Strawberry Patch


After a long winter, it's exciting to see growth and change in the garden. We realized we didn't have the time or the capability to manage a garden full of vegetables and have scaled it back considerably. What space we had, we've devoted to fruit bushes like currants, gooseberries, haskaps, strawberries and raspberries. I admire urban homesteaders and wish I had the drive and energy to grow more. For now, we'll rely on our CSA and farmer's market to provide us with vegetables until life with two small kids becomes manageable again!



Monday, February 13, 2012

Can't Beet That!

Beets: Love 'em.

Pickled, roasted, boiled, raw and grated into a slaw and in a relish. What they often not used for is dessert. Given that this is Honey Bear's first real Valentine's Day, with a party to boot, I'm determined to really live it up and help her celebrate. I refuse to use red food colouring, since no one needs that in their systems, which is where beet puree comes in.

Beet Quinoa Pancakes
Valentine's Day Pancakes

I used the recipe for Beet and Quinoa Pancakes from the Smith Bites blog and it turned out great. You roast the beets to bring out the natural sweetness before pureeing them. While you're already roasting the beets for the pancakes, throw a couple more into the oven so you can make these beauties:

Beet Cupcakes with Beet Icing
Beet Cupcakes with Vanilla Bean Buttercream Frosting

The recipe for these beautiful beet cupcakes can be found here at Weelicious. The cupcakes baked up a beautiful shade of red and the cupcakes themselves used only honey for sweetener. A true locavore delight!

Or, give this recipe a whirl from my gal Alyson at Dates & Quinces: Chocolate Beet Cake.

Lots of ways to enjoy a healthy, local treat this Valentine's Day!

Tuesday, January 10, 2012

Dark Days Challenge #3



Yup, I'm behind. With family visiting, I've been so grateful they've been doing the cooking that I've let it slide. With the holidays and a flight to Ontario, I've definitely let a couple weeks pass, but I hope (*hope*) to get back into the swing of things and learn the fine art of balancing life with a toddler and a newborn.

So, while I strive to get my groove back, I thought an old favourite was in order. I made this Dutch Honey Cake during the 100 Mile Challenge and really enjoyed it. It's dense and hearty and delicious with a slab of butter. I followed the same recipe and technique as last time, only this time I've added apples.

I've been enjoying it as a quick breakfast as it's portability is really key right now!

Enjoy.

Friday, December 23, 2011

Happy Holidays!



What an exciting year it's been! We kicked off the 100 Mile Challenge at the start of the year and made it three quarters of the way (silly pregnancy and its food aversions getting in the way!). The lasting effects of the challenge are still felt today. We try to buy the bulk of our grocery items from local farmers and vendors at the market and we're more conscious of where our food hails. In the summer months, we gathered, froze and preserved lots of food to see us through the winter and its handy to have a stocked freezer and pantry, especially when the snow starts and heading to the grocery store isn't possible.

We also try to buy local and support our community and it helps that we have incredible choices, like Anointment skin care and the beautiful cards handmade by Jessi (click here to check out her amazing work!). Doesn't hurt that April and Jessi are just about the nicest people you'd happen to meet!

It was also a jubilant year for our family with the birth of our son, Samuel. We've been so blessed to be part of a caring and supportive community and we've been spoiled by neighbours and friends who've stopped by with casseroles, clothes, diapers and more. I hope wherever you are, you are part of a similar community of people who offer such unconditional support and free flowing generosity.

So from our family to yours, we wish you the very best of the season and many rich blessings in the coming year.

Sunday, December 11, 2011

Dark Days Meal #2 - Porridge

We're very fortunate to have family visiting with us and they're spoiling us by making our suppers. By the end of the day, making supper is the last thing I want to do as I anxiously await bedtime and my only chance to grab 2 hours of sleep at a time.

So, you work with what you've got and we've got plenty of oats. And maple syrup and blueberries and goats milk to top it off. So you make a hearty bowl of porridge and congratulate yourself that you accomplished another Dark Dark meal (barely...)


We're fortunate to have a great source of oats from Speerville Mills, the blueberries were picked locally and frozen, the goat's milk is part of our CSGS (community supported goat share) and the maple syrup is leftover from our annual pilgrimage to the sugar shack. As my mother says, it's food that "sticks to your ribs" and perfect for our Dark Days.



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