Tuesday, March 24, 2020

Tomato and White Bean Soup with Sausage and Kale



This is a sponsored post. While I was compensated financially by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine. 

So, how is everyone doing? I feel like the world has just been turned upside down, and like many of you, I'm holding tight to whatever I can grasp on to: the close relationships I have with my fella and my mom; working on my cookbook (it's so good to have a massive project to focus on); my four sweet and entertaining felines; voices of friends from afar; Netflix and books; short walks outside, far away from people; and of course cooking and baking. My kitchen is truly my sanctuary; I feel safe and comfortable there. With all of the scary stuff happening outside my house, standing at my counter creating recipes feels normal. And good. I like normal and good! I've been staying home LIKE YOU ARE SUPPOSED TO and honestly, it's going okay. I'd pretty much planned on self-isolating until August when my manuscript is due, but not quite as extreme as this. I long for the days far down the road when I can go out for dinner with my boyfriend. And go grab a coffee and chat with friends. And hug them! And pick my mom up so we can go get pedicures. I'm going to go to all of the movies and all of the concerts and I very well may hop a on a jet plane. And not be afraid. This all seems like a dream, but when the anxiety kicks in late at night, these are the small things I think of and honest to god I'll never take them for granted again.

Monday, January 20, 2020

Three Cheese Onion Tart



This is a sponsored post. While I was compensated financially, all opinions are my own. 

I’m back with more Spanish Sweet Onion love, but before I get to describing just how utterly easy and delicious this tart is (just look at it) here are some neat things about onions that you may not know. It’s monday! Let’s learn things! 

The onion is an ancient vegetable thought to have come from Central Asia and has been grown for over 5000 years in Egypt, 2000 years in Italy and more widely in Europe during the Middle Ages. That’s a really long time! The onion has collected a wealth of stories, myths, symbols, culinary and medicinal uses that connects us to a broader view of human activities and attitudes. Because relatives of the onion are found all over the world, it is likely that the onion has been a common ingredient of the cuisines of the world from the time before humans wrote, perhaps even before they spoke. In its long and robust life, the onion has found many champions. Greek physicians around 60 AD, prescribed onions for eating, as well as for medicinal reasons. Richard II, King of England, had many recipes using onions in his 1390 “cookbook.” Some ancient cultures raised the onion to symbolic heights. The Romans considered the concentric rings of cut onions and globe shape of uncut ones symbolic of eternity. The Egyptians painted or carved onion shapes on monuments and in tombs to depict their use as funeral offerings. And, lastly, Greek and Phoenician sailors carried onions on board their ships - the high content of Vitamin C came in handy when preventing scurvy. Cool, hey? Lots to think about the next time you pick up a bag of Idaho-Eastern Oregon Spanish Sweet Onions at the market!

Thursday, January 16, 2020

Buttery Pappardelle in Caramelized Onion Sauce



This is a sponsored post. While I was compensated financially, all opinions are my own. 

I don’t know about you, but I’m in full-on hibernation mode. Every day I thank my lucky stars that I’m writing my second cookbook (!!!) and don’t have to venture out of my house too much. This is especially welcome when the *Feels Like temperature is -40C in Saskatoon. Oh my stars, let me tell you, that is COLD. And when it’s this cold I want to fill my belly with delicious comfort food that is simple, budget friendly (it is January after all) and delicious. This recipe for buttery noodles swaddled in the most delicious caramelized onion sauce checked all those boxes. I just finished the last bit for lunch today and I already can’t wait to make it again!

Friday, January 3, 2020

A New Year, A New Cookbook!

"Anything can happen! Anything can be!" 
~ Shel Silverstein


Happy New Year! I hope everyone enjoyed their holidays, and while I can't believe we've slipped into a new year, a new decade, here we are. I'm slowly coming out of the chocolate and cheese coma that is December, and ready to get roaring on my brand new project that will consume a great deal of my 2020. I'm writing another cookbook! Vegetables: A Love Story will be published in the fall of 2021 by the fantastic team at TouchWood Editions once again. I'm super excited to finally share the news with you, though I first broke it on my social media a few weeks ago. You follow me over there too, right? For more behind the scenes cookbook adventures, be sure to see what I'm up to on the Instagram and Facebook. Plus, sometimes there are photos of cats! And cookies!
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