Now that autumn is officially here, it is time to embrace the season and start cooking more comfort foods. I don’t that there is anything more comforting than a great dinner of Spaghetti and Meatballs!
With Jamie and I trying to eat healthy (actually we are just trying to balance out all the carbohydrates that we consume through cookies 😉 ), we don’t eat a lot of pasta. However, this year I have been introduced to the wonderful world of spaghetti squash!
I had a bag of carrots in the fridge that I was supposed to use to make a soup, but I hadn’t gotten around to it yet. I am normally not a big fan of carrots, unless I am using them to dip into homemade hummus. Hmmmm, dipping carrots into hummus, I wonder if I can make carrots into a dip? Of course I can! Anything is possible, especially when you have a large collection of cooking magazines to browse through 🙂
I am kind of on a salad kick right now. With summer here it just feels right to be making bright and lively salads. This one is one of my favourites, and the concept of this salad was given to me by my mom, when I was younger (a lot younger).
I have been making broccoli salad for years. As I mentioned, my mom first introduced me to this delicious salad, but over time I have made modifications to the original recipe that she shared with me. (No real surprise with this statement!)
I ate raw scallops and survived! 🙂 Well, okay, they weren’t really raw but they were “cooked” with lime juice in the fridge. Zero-heat cooking!
I was flipping through a recent copy of the LCBO magazine, and saw a beautiful, bright picture for TikiTiki Ceviche Scallops in Half Coconut Shell. It looked so appetizing that I immediately showed it to Jamie and put it on our kitchen chalkboard as a must try.
I love potato chips. It doesn’t matter what flavour they are, I will eat them. I consciously avoid the chip aisle in the grocery store, as my will power is weak when it comes to crunchy, salty snack foods.
We have discovered a brand of root vegetable chips, called Terra Chips. They make their chips, not just with potatoes, but with a variety of root vegetables; parsnips, sweet potatoes, taro and beets. Because they use a variety of vegetables I feel a little less guilty about a weekend indulgence of this salty treat.
I think that Friday night is the perfect pizza night! (well, actually I could likely eat pizza every day of the week, but Friday’s just seem a bit more right for pizza 🙂 )
If you have the time making your own pizza dough is pretty easy. Plus there are two obvious benefits:
Sometimes we really get into a rut with the vegetables that we eat. Jamie and I consume a lot of Brussels sprouts, beets, carrots, asparagus, onions, cucumbers and mixed greens. Last week while I was at the grocery store, I wanted to branch out. I wanted to try something different and maybe a bit exotic to go along with the salmon I was planning on cooking for dinner.
This weekend, the world celebrates Saint Patrick’s Day. In honour of this world-wide event, I thought a *pp was in order. (*pp = potato post)
I have never really thought of eating beets. I normally pass by them in the grocery store. However, one night when I was out for dinner at The Keg, my side seasonal vegetable was roasted beets.
Jamie and I eat pizza at least once a week. It is my one true vice. I could eat pizza every day, for every meal, and be quite happy. We love pizza so much, that we even ordered it for our wedding rehearsal dinner 🙂
Ruby Reduction 