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


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



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!



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