So while I get a gold star for food preparation, my cooking mojo has been completely thrown off and I've had very little to show for anything remotely interesting or blog worthy. Most of my savoury dishes are just....off. Too much seasoning, not enough seasoning or not the right kind of seasoning. We'll all eating it and enjoying it for the most part, but rarely am I making something that is making us sit up and take notice.
Except sweets. My baking can do no wrong. These last few weeks have left me hankering for all manner of sweets and I partially wonder if it's my body's way at grasping quick sources of energy. Either way, we've been plowing through chocolate zucchini loaves, muffins, cakes, you name it. It's the kind of food that should be enjoyed in moderation, not 2-3 times a day like I have been. Note to self: back AWAY from the sweets!
So while I try to curb my love of homey, comforting baked treats, I finally managed to make something really delicious that incorporated a fair amount of local food items and was a lovely treat that was a breeze to prepare.
|Coconut Curry Chicken Noodle Soup|
As you may remember, I'm a sucker for a great local chicken and can justify the expense by turning it into everything under the sun, like Lemon Chicken Leek and Potato Soup or Fiesta Chicken Bean and Rice Soup and even Cock-A-Leekie. This soup incorporated some homemade chicken stock, the meat from the roast chicken, local onions and garlic, Atlantic produced bean sprouts, my neighbours green onions, Canadian grown red pepper and an admittedly good smattering of very non-local ingredients like coconut milk, limes and cilantro.
It's spicy, flavourful and perfect for our cold nights. Plus, you feel like a rockstar for making something so exotic in such a short period of time.