On the Mend: Mushroom Soup Gratinée

Today marks three weeks since I've been sick as a dog, and I finally, finally feel like my old self, minus a bit of a dry cough at night and the odd sniffle.  But, I feel about 97.66% normal.  Fist pumping the air, as we speak.  I'm still trying to take it easy, and will continue on my strong Vitamin game, as well as oil of oregano, and my handy dandy neti pot.  I've also been drinking this little elixir I've been making with powdered reishi and chaga mushrooms.  There's a store in our Farmers' Market which has all sorts of health products, and mushrooms, especially these two, are known for their strong anti-viral properties.  I just stir the powder into hot water and drink up.  It certainly has helped kick the virus' butt.  Yay mushrooms!

Grilled Portabella Mushroom Salad with Halloumi and Quinoa

Did you greet the arrival of summer with a great big grin like I did?  Oh, what a feeling!  Things have been bonkers busy around here for the month of June.  My mom came to visit for a few days, then I was consumed with working on the first round of edits for my cookbook - and now I'm on to round two.  With not much time on my hands, meals have been quick and simple, and that's another reason I love this time of year so very much - you can throw stuff on the grill and dinner is essentially done.  Take this salad I made for the fine folks over at Mushrooms Canada.  I grilled some meaty portabella mushrooms and thick slices of halloumi cheese, which I then served over a mixture of quinoa, arugula and plenty of herbs from my kitchen garden.  The result was a delicious, healthy and satisfying summer salad.  For the recipe, head to the Mushrooms Canada blog.  Enjoy these days, friends.  I'll be back soon, once the edits are done and I have just a little more time on my hands.   Until then, eat all the ice cream and wish on the shooting stars.

Braised Chicken Thighs in a Mushroom Lemon Cream Sauce

It's a cold day across most parts of Canada - I know I had to throw an extra blanket on the bed last night and I don't dare go anywhere in my house without slippers on my feet.  It's a day for staying in and being cozy with your favourite people.  And, two words:  comfort food.  There's nothing better than curling up with a steaming bowl of something gorgeous and I've got just the right recipe for you.  The kind folks at Mushrooms Canada asked me to be a guest in their kitchen again, and I knew right away I wanted to use chicken thighs because 1) They're super economical right now.  2) Bone-in and skin-on thighs have loads of flavour, perfect for braising.  And 3) Chicken + Mushrooms = Together 4 Eva.  It's a great combo, especially when you throw cream and lemon juice into the mix. The meat just falls off the bone after 40 minutes of braising and the sauce, oh man, the sauce is delicious, great served over pasta or mashed potatoes.  If you are staying in and cooking for your love bug this Valentine's weekend, you'll find the recipe here.  Light some candles, pour the wine, and let love rule.     

 

Merriment & Mayhem: Mushroom and Bacon Quiche

So, how's everyone doing?  Christmas is in one week, and I hope y'all are finding some merriment amidst the mayhem.  I just finished writing page 170 of my manuscript, so high five!!

 Everyone is super busy, so I'm here with just a quick little post about this mushroom and bacon quiche I made recently for the fine folks over at Mushrooms Canada.  If you've never baked a quiche using puff pastry as a base, you're in for a treat, because it makes the whole thing come together so easily.  The mushroom filling can be made up to 4 days in advance, so it's a time saver on really busy mornings (or evenings) over the holidays.  I used dried porcini, as well as fresh cremini and shiitake mushrooms in the quiche, and a good amount of chopped bacon.  You all know how much I adore bacon, and it happens to be best friends with mushrooms.  So, win!  I've reheated slices all week for my lunch, and as expected, it's still delicious.  Find the recipe over here on the Mushrooms Canada Blog.  And with that, I wish you happy last weekend before Christmas.  I'll have one last post before I leave to see my family.  You guys.  I made a Yule Log and you need to see it! 

Warm Mushroom, Bacon & Lentil Salad

This summer is already memorable for so many reasons - many of which I'll delve into later this month - but one thing that stands out already for me is the HEAT.  Oh man.  It's been so hot in Saskatchewan.  And dry.  I heard someone say that it rained more in Vegas than in Sask last month.  Yes, that dry.  So, when it's super hot the last thing I want to do is turn my oven on - I don't have A/C in my house, you see.  I make a lot of big, simple, creative salads like the one I'm featuring over on the Mushrooms Canada Blog.  It has all of my favourite things - mushrooms (of course!), bacon, lentils, arugula, garden fresh tomatoes and a fried egg.  Makes a killer light lunch or supper, or even a hearty breakfast.  Go grab the recipe here!

Mushroom and Kale Bread Pudding with Bacon

When most people think bread pudding, they think sweet and dessert-y.  And it's delicious.  I'm a fan.  But I'm also a huge fan of the savoury bread pudding, you know, with vegetables and cheese and meat.  Same premise, but instead of dessert, it can be a side dish or even prepared for brunch.  Heck, this mushroom and kale bread pudding I created for the Mushrooms Canada blog was so good I ate a giant portion for supper.  Because bacon and mushrooms were always meant to be together.  And those crispy edges - oh man.  Don't get me started.  With the holidays just around the corner, and I mean just, this is a good little recipe to have in your back pocket, if you want to switch up the sides or wow your fam at brunch, after all of the presents have been opened and the coffee and Baileys are flowing freely. 

Tradition: Tourtière with Cranberry Brandy Compote

 

Ever since I was a kid my mom would make tourtière - it's a Christmas tradition.  Not being French Canadian, we just called them meat pies - savoury pork/beef filling with cinnamon, cloves, a touch of sage, mixed with mashed potatoes in the middle of a flaky crust.  Simple enough, and so delicious.  Today on the Mushrooms Canada Blog I'm happy to be sharing my mom's recipe, though I've altered it a bit by adding crimini mushrooms.  They not only help to blend and extend the filling, but they add extra nutrition and flavour.  Tourtière freezes very well, and is perfect to have on hand when company drops in over the holiday season.  You know it's going to happen, right?  Young and old enjoy this hearty pie, and with a little cranberry compote on the side, it's just so darn seasonal.  So, head on over to Mushrooms Canada and get the recipe.  I think you'll be happy you did.

Wild Mushroom & Bacon Crostini

This is a sponsored post - I was compensated financially.  However, you know I wouldn't tell you about something unless I really loved it.  And I love me some mushrooms.  

Everyone loves a good appetizer - especially at this time of year.  Heck, sometimes appetizers are my dinner.  True story.  Mushrooms Canada asked me to create a recipe using, you guessed it, mushrooms, and what better way to taste their deliciousness than in an appetizer.  Now, I'm a terrible entertainer.  I always leave things to the last minute, and run around like a silly person doing my hair while sweeping the floor.  It's not pretty.  What I love best about this appetizer is that you can make it ahead - a bonus for bad entertainers like me.