Walk Widely. Eat Wisely. Live Gratefully.
When it turns unseasonably cold, you might have your heart set on a grilled dinner, but it’s too cold to eat outside, and salad just won’t cut it. That’s when we turn to the BBQ Potato Thing.
Pair it with a lovely striploin steak, or some lamb chops from the farmer’s market or Royal beef (check out the options in our blogroll!)
You’ll have the classic summer grilled dinner flavour, but it will still warm you against the summer storm.
The other night we didn’t have as many people for dinner as expected, so there were leftover lamb chops. Plus we had a piece of beef tenderloin that hadn’t been used. (Such is life when adult children begin to flee the nest…sometimes here, sometimes eating elsewhere).
The idea was that we should make something a bit liked mixed grill. We didn’t 
have sausage, but the meats were enough. We browned them nicely with some red onions, peppers, and a carrot or two, diced. Then, a little wine tipped in to loosen the nice browned bits. At the end of the browning, we put in some mushrooms, and a good handful of rosemary, chopped, plus a grind of pepper.
We covered this with a can of diced tomatoes with herbs, and popped it in the oven for an hour, with the cover on. Then we removed the lid, and left it bubbling along (at about 350F) while we made some mashed potatoes.
In the end, it was a great way to celebrate what we hope was the last day cold enough for braising until the autumn!
Once in awhile you just need to s-l-o-w down. The other night we had some fish we wanted to use to make a nice fish risotto. Just as in many places, it’s been raining. And raining. And raining. So when we opened the cupboard to discover that we didn’t have any risotto rice left (arborio, or canaroli, preferably), we were worried. What to do?
We did have some delicious short grain brown rice from Better Bulk. But it doesn’t really give enough starch to give the creaminess we like. We did have some pearl barley. Why not the two? So since we were in a kind of “use up what’s there” mode, we also threw in various veg that were in the fridge.We started by the usual risotto method – cooking the barley and rice in a little olive oil, with some onion, garlic, and carrots from Kelly’s. When it started to get translucent, but not toasted, we de-glazed with a little vermouth (but apple juice would work, if you prefer, or even a little vinegar).
Next, the rest of the veg – a bit of spinach that wouldn’t hold up another day for salad. A half tomato hiding in the fridge. Another half tomato with the nasty side cut off. And a little bell pepper and a few mushrooms.
All the while, keep adding liquid – for us, vegetable stock. Add a cup, stir. Keep simmering! Another cup…for barley and brown rice this might take an hour. Do it with a good friend or significant other. Play nice music. Drink some wine. It 
will be worth it!
When all was cooked down to creamy deliciousness, we stirred in the diced trout fillet, and a couple of spears of asparagus, broken into lengths. Soon it was done. Comfort food for a very un-spring-like day. A great meal to share.
If you made our Slow-Braised Turkey Legs you probably had some delicious-looking gravy in the bottom. (More than you could eat with the mashed potatoes!)
If so, add about 4 cups of water, and simmer in the same casserole. Then cool overnight and use for Next Day Soup.
Bring the broth to a boil. Add 1 chopped onion, two chopped carrots, 3 or 4 stalks of diced celery, and a diced bell pepper (I used a yellow one). Add 5ml or a teaspoon of cumin and a dash of hot sauce or cayenne. To this, stir in 25oml or 1 cup each of green lentils (dried) and brown rice (uncooked). Let simmer for about half an hour.
Recycled food – better than it sounds!
Sometimes comfort food is what you need. I’d put tuna sandwiches on the menu plan, but it was a cold day. There were too many things on my plate.
Earlier in the week we had picked up some delicious Black River Cheddar at Better Bulk. It is creamy, crumbly, sharp, and completely awesome. It’s the kind of cheddar that makes anything better!
The melts started with some toasted whole wheat bread. For the topping (makes enough for four slices): 1 can of water-pack tuna, 1 tomato, diced, and a tablespoon or 15ml each of Dijon and light mayo. If you have some herbs, by all means, chop them in. I used dill. Mix this and put on the bread, on a broiler-proof pan. Grate on some cheddar. Under the broiler til bubbly, and you’re set. Don’t forget the pickle!
My bread obsession knows no bounds. This batch, just getting ready for the second rising, is whole wheat. When I was a kid, my grandmother would make most of our bread – sometimes every day. I would have preferred the squishy white bread that some of the other kids had in their lunches. I didn’t know how good I had it!
On the left is my “fancy loaf”. Most of the recipes I make yield four loaves, allowing a more energy-efficient use of the oven (and the bread-making hands). So I always do something special with at least one. In this case, when shaping the loaf, I sprinkled in oregano and snippets of sundried tomato. Then I also sprinkled a little oregano on top. Perfect for a savory accompaniment to some cold-day food.
Sure, the bread-making tends to fall off a little in the summer when it gets too hot. But as much as possible, I prefer to make my own rather than buy it in a store. I guess my grandmother was a pretty smart cookie after all! (And speaking of cookies…naw, let’s save that for another time).
A few days ago we were meandering down the street, coming up with new walkable feasts. The weather was mild, though windy. It seemed like spring was finally on its way. When we arrived home we raked up the garden and started prepping for the day when our urban farm will be ready for transplanting.
Then, overnight, pow! Cold, gray drizzle. Bitter winds. Wetness all around. The walkable part didn’t seem quite so tempting. On top of that, we had a meeting to attend, so we needed dinner in a hurry! When that happens, Piperade to the rescue. Whether you need a quick meal with ingredients you probably have on hand, something to feed unexpected brunch guests, or a substitute for your meal plan when it’s suddenly no longer barbecue weather, Piperade 
is a great choice.
OK, so the yogurt and berry breakfast from earlier this week was good. But it’s drizzling outside. The wind is blowing. We need something to keep us going! If you’re working out, you need protein for re-building. If you’re losing weight, you need fibre. This delicious breakfast gives you some of each.
We started with a mixture of rolled oats and rolled spelt (but any large flake oatmeal will work just fine). For breakfast for two, put 3/4 of a cup or 175ml of these grains in a microwavable casserole. Add a tablespoon or so (15 ml) each of pumpkin seeds or sunflower seeds, as well as chopped nuts (pecans or walnuts are great with apple). Dice in an apple (don’t peel, just wash it well). Then put in 30 ml or 2 tbsp. of raisins or dried cranberries or cherries. Don’t have those? Chop up some prunes, or dried apricots.
Sprinkle the whole thing with a teaspoon or so (5 ml) of cinnamon. Add 1-1/2 cups or 375 ml of water.
Our microwave has an automatic setting for oatmeal, so I just “fire it up”. Otherwise, cook on high for 5 minutes, then another 3-5 minutes at medium, depending on the power of your microwave. 
It’s easy. (Even though it’s April 1st, we’re not fooling!)
Divide into bowls. Top with a little brown sugar or maple syrup or honey (about 5 ml or a teaspoon each). Add half a cup or more of milk or soy milk or rice milk.
Enjoy!
The long, cold winter is finally winding down. Mostly this is a time for jubilation. For celebration because spring is finally on our way (the tomato plants are started for the urban farm)! However it’s also a chance to enjoy that classic winter warmer: chili. This vegetarian chili is a great option on a meatless meal day, or if you’re a vegetarian. For us, it wouldn’t be the same without cornmeal muffins – a classic cornbread taste in an easy-to make format. If you have leftovers, they freeze beautifully – but good luck getting them to the freezer before the snackers get to them!
Want to save on sodium? Use beans you’ve cooked yourself, and frozen, without salt. The kidney beans, black beans, and chickpeas in this recipe all started their journey to our house from Better Bulk (see our blogroll!)
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.