Friday Fish Chowder

Whether you’re abstaining from meat on Fridays during Lent, or just looking for an easy fish recipe for a busy night, this chowder is simple to make. Whenever we cook a large whole fish we use the bones to make a batch of fish broth, but if you don’t have fish broth on hand, use vegetable broth, it’ll still taste great.

This soup is a family staple for us – it’s great on a cold night, and it’s a go-to recipe made from ingredients that we always have around the house.

On a Cold Night, Something to Warm You

After getting a taste of spring last week, we’re back in the deep freeze. So we were happy that, for whatever reason, we’d put Parmesan Chicken and Rice on our menu plan yesterday.

It has all sorts of things going for it – it’s light, tasty, healthy…and warm! The chicken came from Royal Beef (they’re about more than beef!) and the brown rice from Better Bulk. But both were in the freezer, waiting for one of those days when you’ve already shovelled twice and don’t want to venture out again.

(But just to show we’re hopeful spring will return…a salad with balsamic dressing)…


Breadmakers for All!

Old-fashioned breadmakerEvery time I tell someone I’m making bread, they answer, “Oh, do you have a  breadmaker?”

“Yes”, I answer, “This is it”.

I make bread the same way your grandmother made bread. (Assuming your grandma made bread). Two hands, some flour, and the best therapy money can buy. Old recipes are best – unlike the breadmaker, most of these are designed to make four loaves at a time. Of course they need some adaptations for today’s modern diet. Shortening or lard can be replaced by a more heart-friendly oil – olive if you’re making a savoury bread, or something with a milder flavour, like canola. Salt (which used to be vital when yeast was more volatile) can now be cut down dramatically, or eliminated from the recipe entirely.

This is a batch I made earlier this week.

Old Fashioned Porridge Bread

I know, I hear you…who has time?! Well, while this bread was on the go I did some cleaning. Worked on my French homework. Watched some television.  Not to mention that other than the oven to bake it, the only energy used was mine.

It’s full of delicious, tasty things. (I substituted some rolled spelt flakes and whole wheat flour).  The last loaf has some dried cranberries and pumpkin seeds in it. Those things, plus white flour, yeast, and some brown sugar, came from Better Bulk.

So get your breadmakers working – it’s faster than a breadmaker. You get more bread. And the kneading is the best therapy money can buy.

A Different Kind of Local Food Movement

If you live in Southern California, or Italy, or even British Columbia, fresh, local ingredients are all around you. Not so much in January in Southern Ontario. Even foods that should be in season can be hard to find – turnips imported from Texas, anyone? As we began working toward better health – mind, body, and spirit – we had difficulty grasping the logic of eating organic food that had travelled halfway around the world to arrive at our local supermarket. There had to be a better way. At the same time, we were also learning that to stay at a healthy weight, more fruits, vegetables, and fibre, and less meat, less sodium , and fewer meals prepared by others made a significant difference to our results.

Two years after starting our journey, we’ve continued to exercise, eat well, and enjoy the many delights our urban neighbourhood has to offer.  We’re making great local food– that is, from ingredients that have travelled the shortest distance possible from field to fork, and are definitely available from stores within walking distance of our house. We hope you’ll join us for our walkable feast.