Time flies!

Almost the end of September already! I had great intentions when I started this blog, but kind of let nights to for way too long!!! I’ve been snapping lots of pictures of our meals, but never seem to find the time to post them along with the recipes. Here are some of the highlights of the past few months! A green bean frittata turned out to be a late summer hit. We would throw in whatever happened to come in our CSA! Parsnips, carrots, broccoli, etc along with lots of garlic and onions.

I love using a slow cooker to get a healthy meal on the table, even when working full time. On our first day of school, we slow cooked a whole chicken. It was delicious!

Our friend, Monica introduced us to cooking with an Indian spice, fenugreek (kasoori methi). We have been throwing it into all of the dahls we have been making, whether with black-eyed peas or lentils. We just LOVE it!

Just had to put a photo in of Caelib holding our back-to-school muffins. No one knew they were kamut, spelt and hemp hearts with banana and blueberries! I am obsessed with using coconut oil for everything now and these muffins were no exception! πŸ™‚

Anyway, hopefully I won’t wait months and months to post again! πŸ™‚









Chicken Soup & Congee for a Sick Boy

Thursday night, Caelib woke up with a stomach bug which lasted the better part of Friday. This meant that our plan to eat our leftovers wouldn’t work. I decided to make a quick chicken soup…

I boiled 5 chicken legs in water until the meat was falling of the bone. I added a bit of apple cider vinegar in hopes of drawing out more minerals from the bones even though I wasn’t committed to boil it for too long like a bone broth.

I then added sliced carrots (we have an abundance from our CSA!), white radish and two potatoes. For flavour I added a cube of chicken soup base, as well as three cloves of fresh garlic, a red onion, thyme, basil and black pepper. I didn’t add salt since it was already in the cube, but we did add a bit while eating since there was no salt flavour at all. Caelib had a few sips of the broth, but it still felt like too much.


Today, I decided to make congee with the leftover soup. I rinsed and boiled about 1 cup of basmati rice with about 4-5 cups of water. When the rice was soft, I added in the leftover soup and turned it down to a simmer. The soup mixed in really well and Caelib loved the congee! πŸ™‚

After some doses of arsenicum, a visit to our naturopath for Bowen therapy and a dose of pulsatilla, his appetite is back and this was a perfect back-to-eating food! πŸ™‚


Pizza, Chicken & Casserole

Tuesday night, we made our own pizzas by using naan, pasta sauce, mushrooms and shredded cheese. This was quick and easy since Tuesday is skating night. Sorry… no time for pictures!

Wednesday, I made mashed potatoes, chicken with yellow peppers and mushrooms in an Asian sauce with a side of corn. There were no left-overs!!!! πŸ™‚

The recipe for the sauce for the chicken and vegetables was Bragg’s liquid soy seasoning, a few drops of sesame oil and honey. I learned how to make this simple marinade at a Real Canadian Superstore cooking class and have used it several times in a variety of dishes. I have also mixed it with olive oil to make a slaw dressing. I cooked the veggies and chicken in the cast iron pan which gave it even more flavour.


Tonight, I used the cabbage delivered in our weekly CSA box to inspire the meal. I browned ground beef from Rowe Farms with garlic, added crushed tomatoes, sea salt, pepper, thyme and basil and half a head of cabbage. I boiled this for about 20 minutes until the cabbage wilted. I then mixed in some shredded cheese and added some on top before popping the whole pot into the oven for about 15 minutes.


The cabbage casserole was a hit, but next time I will add a bit of spice somehow! πŸ™‚



Happy St Patrick’s Day

To celebrate St Patrick’s Day, I made Irish Stew! I combined beef, potatoes, sweet potatoes, carrots, cabbage, parsnips, onions and beets. I added a bottle of Mill Street Organic lager, some water, thyme, salt and pepper. I baked it for 1 hour at 350 degrees and then 2 more hours at 275 degrees. I must admit it turned out perfectly! πŸ™‚



March 16

Thanks to our CSA share, every week we have loads of veggies to try. Since we’ve been visiting my family for the last three days, there were tonnes of vegetables just waiting to be stir-fried. Tonight I’ve combined cabbage, grape tomatoes with yellow and red peppers. I seasoned this with fresh garlic and fresh turmeric! πŸ™‚ Towards the end of cooking, I added some sesame oil and hoisin sauce for a little flair.

We also had basmati rice to go with our mango chicken breasts.

Once again, I forgot to take a picture of the final outcome!

Time to Start

Since we have been trying to eat healthier, I’ve been experimenting with many different recipes I find online. I figured I should start a blog to track our adventures in food. There never seemed to be a good time to start, but I have have had it with wasting time browsing through my favourites looking for saved recipes! Now is the time to start! If I document wisely, I should be able to reuse some of these recipes…some that were so good that we said we must have them again! Let’s hope my plan works! πŸ™‚