I love Sangria during any season. Change up the wine and the fruit and it works for any party, celebration, or night at home. For these hot summer months, there’s nothing like a cool frosty drink. This Frozen Berry Sangria brings back the nostalgia of […]
Tag: food blogger
As a child, I hated breakfast for dinner. As an adult, I have completely embraced it. Sorry mom!
We had exactly two large tortillas left that we wanted to use up, and I thought that breakfast burritos would be the way to go.
These are super easy and quick. You can also customize them any way you want, if you’d prefer to use more veggies, or a different kind of meat.
Just a really solid Breakfast Burrito
- 6 slices of bacon
- 10 oz sausage
- 4 eggs
- 1/2 small onion
- 2 cups hashbrowns
- 2 tortillas
- just as much grated cheese as you want
- 1/3 cup milk
- hot sauce
- sour cream
- Cook the bacon first to your desired crispness. Save the grease in the pan
- Separately, cook the the sausage, onions and hash browns in the pan in the reserved bacon grease
- In a small bowl, whisk two eggs, half the milk and a bit of cheese. Spray a hot pan with your choice of cooking spray, the pour in the egg mixture. Cook until top doesn’t jiggle. Remove from pan.
- Do it all again with the other two eggs, the rest of the milk, and some more cheese.
- Assemble the burrito by first sprinkling a little cheese on the warmed tortilla. Then laying down the egg, topping with the meat, hash browns, onions, and more cheese. Top with hot sauce and sour cream if desired.
- Roll it!
I loved these burritos. Cooking everything in the bacon grease adds a really wonderful layer of flavour. This is the perfect dish for breakfast, lunch, or dinner.
In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away.
This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients I was missing.
Vegan Carrot Coconut Soup
- 2 tsp olive oil or any oil, I’m not picky
- 1 onion finely chopped
- 4 cloves of garlic finely chopped
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- 3 carrots or a bag of baby carrots finely chopped
- 2 potatoes largeish
- 4 cups vegetable stock
- 2 tbsp lemon or lime juice
- 1 can coconut milk
- 1 carrot grated
- In a large pot, saute the onions and garlic over medium heat with the cumin, ginger, and turmeric until onions are soft, about 5 mins.
- Add in the potatoes and carrots along with the stock, bring to a boil over medium-high heat, then reduce heat to simmer until the potatoes and carrots are soft, about 30 minutes.
- Blend soup until smooth, or smoothish if you prefer. I like to use an immersion blender, but you do you.
- Add in lemon, coconut milk, and grated carrot. Stir, and bring back up to heat.
- Top with some grated carrot if you’d like, and serve!
It’s not a difficult soup to make at all, and it’s easy to change things up based on what you have. I had some baby carrots to use up, so I used those instead of regular carrots.
The soup itself has a nice flavour to it, but feel free to add more of the spices for a bigger punch, or chili flakes for a little more heat. I love soups featuring coconut milk because it adds a glorious creamy texture without ever feeling too heavy.
I love making Shakshuka. I make it for any brunch I’m hosting, and often for dinner when we’re not sure what else to make. It’s easy, tasty, and decently inexpensive. For mine, I used a jar of tomato sauce (but obviously feel free to make your own if you want). I bump up the spice of that with some red chili flakes and throw in some oregano. I let that get nice and hot, and then crack the the eggs into the sauce. I let the eggs poach, and then usually throw in some sort of cured meat, usually prosciutto. Season with salt and pepper and throw on a little olive oil.
Cacio e Pepe
Or, at least a sort of version of it. I use this Chrissy Teigen recipe as my base, and then just kind of change it to fit what I have on hand. This time around, I didn’t have any arugula on hand. I also used hot calabrese instead of pancetta or prosciutto. It’s a quick, easy, and flavourable recipe that’s great when you don’t feel like a red sauce for your pasta.
We ordered a week of Chef’s Plate. We thought this would be a good time to have dinner delivered right to your door. We made steak with potatoes, Japanese umami burgers, and beef enchiladas. All three of the recipes were really good, and we were pretty happy with the service.
We had some mushrooms in the fridge that didn’t look like they were long for this world, so I thought a soup would be a fitting fate for them. First I sauteed some onions and garlic in butter before throwing in the chopped mushrooms. I let those cook for a bit before adding in a couple cups of vegetable stock. That came to a boil before I turned down the heat and added a little light cream. It wasn’t a particularly thick soup – I think I would have need more mushrooms, less broth, and heavy cream instead of the light. But we’re using what we have over here.
In the aforementioned Chef’s Plate box, we received one very large carrot for one of the recipes. We didn’t use the whole carrot, so I thought I could make some carrot cupcakes with the leftovers. There was about 3/4 of a cup of carrot, which was perfect for the Joy of Cooking carrot cake recipe halved. It was a really great recipe, and made probably one of my favourite carrot cakes ever.
I didn’t have any yeast kicking around and had some self-rising flour to use up. I thought that this quick bread would be good for the Shakshuka above, and for some grilled cheese later in the week. This is the recipe I used.
I thought it was okay. Obviously, because there isn’t any yeast, quick breads are going to be a little heavier. It wasn’t my favourite, but I wonder if it would be better toasted.
Listen, I am not a big bagel person. I think it’s my biggest food hot take. They’re just not my personal favourite. I find them a little dense. I thought, maybe, if I made some bagels I would like them better. And I am very bored, so I’m just trying to do stuff to stay sane. Like make bagels, I guess.
I used this 2-ingredient recipe that was all the rage in weight watchers circles a couple years ago. First of all, I halved it so the recipe would make 4 bagels instead of 8. I used Icelandic Skyr instead of Greek yogurt, because, well, that’s just what I had okay? I did use some Trader Joe’s Everything But the Bagel Seasoning and an egg wash, so yes these bagels were more than 2 ingredients.
I liked them just fine. I used one bagel to make a breakfast sandwich (I fried up the egg I used for the egg wash, I’m not trying to waste anything around here!). Ethan however, really liked the bagels. I ended up making another batch for him.
We were craving a ‘wheel’ as Ethan likes to call pizza. We had some pizza dough in the freezer that we bought a couple weeks ago. We left it out overnight for it to thaw and rise a little bit.
We rolled in out on a very large sheet pan that had been sprayed down. Instead of pizza sauce, we used the pasta sauce that was later used in the Shakshuka. We used up the last of our cheese (already added to the grocery list). On top, we used bacon, chopped up slices of honey ham deli meat, canned pineapple, and red onions. Ethan used a few banana peppers on his half.
My favourite cookie recipe is on the inside of Crisco packages. I think it’s actually a brownie cookie recipe, but I just omit the cocoa powder. While cleaning out the cupboard I found some mini marshmallows and graham crackers. So I just followed the Crisco recipe, but threw in my found treasures to make a s’more cookie.
They were tasty, but definitely on the sweet side! The cookies went perfectly with a glass of milk.
Lemony Tumeric Cake
This was my first foray into the world of Alison Roman recipes. I have both of her cookbooks, but sometimes find the recipes call for ingredients that aren’t super easy to find here in a smaller town. I love looking at the pictures though.
I did have everything I needed for the teacake that is taking the internet by storm. So I made it.
It was really beautiful, but more importantly really tasty. The lemon cake is just the right amount of tart and sweet. I could have baked it a little less, but that’s on me. You can find the recipe here.
There are many benefits to living in Canada. Unfortunately, there isn’t any locations of the much-hyped grocery store, Trader Joe’s, here in the great white north. But I am a Canadian in a border town. There is a Trader Joe’s location not TOO far from […]