My husband is a mix of German and Acadian descent. From the Acadian side comes a recipe for a traditional roast turkey dinner that we make twice a year, Thanksgiving and Christmas. When I first met my husband, he would follow the recipe he’d been given to a T and was very reluctant on changing anything about it. Although it makes a very delicious meal, there were certain things that I wanted him to change. For example, it mentions using canned cranberry sauce. This was the first thing to go!
When I started blogging, I had only one objective in mind: recording my recipes for my children to use someday. I didn’t expect to reap any other rewards for myself. But as always, life brings unexpected surprises along the way. In this case, I am rewarded with this amazing blogging community. I had been so busy working in a tiny cubicle all these years that I had no idea such wonderful places existed. Furthermore (but not limited to), I get to learn about and try new recipes as I go along. Much appreciated, not only by myself but my young, very-healthy-appetite-eaters as well!
Continue reading “chicken fajitas with pico de gallo and salsa verde & homemade whole wheat tortilla”
While half of the world lives autumn, the other half lives spring. Have you noticed how balanced our life always is? -Roxana Jones
Happy Equinox! Today the sun is perfectly poised to shine directly on the equator. Of course, it is the Earth’s tilt that changes our position relative to the Sun. A tilt of merely 20-some-odd degrees and seasons happen!
Radishes are often thought of as a spring vegetable. Here in Montréal, they are one of the first of our local crop to debut at the market in early spring. But radishes are more correctly a cool weather vegetable and can be cultivated here all the way into late fall. They also have a short time to maturity ensuring that they can be harvested many times during their growing season. Here are two quick and easy ways to enjoy this cool weather friend.
As the name implies, this sauce goes with everything. I make it with a combination of coriander, mint and parsley and each time, the amount of each herb varies depending on what I have available. Sometimes it is only two of the three; it still turns out delicious. I thin it out with a good amount of olive oil if I want to use it as a salad dressing. Otherwise, I only add just enough to have a sauce like composition.
Following the light of the sun, we left the Old World. -Christopher Columbus
Pesto is a sauce of the Old World. It’s also simplicity at its best. Its name comes from the method used to prepare it: by pounding using a mortar and pestle. Okay, so perhaps the use of a mortar and pestle does not exactly conjure up the notion of simplicity when we can use a blender instead. Which ever method you use, 4 ingredients later, you end up with Italy’s most prized sauce.
Continue reading “basil pesto”
Watching a baby’s senses awaken to the world around him or her is pure joy. It allows adults to see, touch, hear, taste and smell everyday, ordinary things as if for the first time and realize how remarkable they are.
When each of my children were babies (and even into toddlerhood), I would bring them into the garden to connect them to the wonders of nature. I would brush my hand against the various herbs we were growing and let them sniff the scents. Each one enjoyed this little adventure and they never seemed to bore of it. I could tell that they liked what they were smelling cause each time, each one would instinctively reach out to grab the source of the scents and if given the chance, would have most likely gobbled it up! They would wrinkle their noses and their legs would make those jerky baby movements of excitement. Sometimes we would get lucky and a butterfly or a bird would join in in the game. So much fun!
Now that they are older, there is no need for this sort of simulation. Instead, John and I like to cook using different herbs in order to introduce them to the abundance of flavours nature provides for us and to show them how easy it is to make delicious, healthy meals.
Continue reading “sage and garlic pork tenderloin with almond sage pesto”
The higher we are placed, the more humbly we should walk. -Marcus Tullius Cicero
Hummus is a humble food. At first glance, it really doesn’t come across as all that impressive. Its recipe, simple; its appearance, quite bland. But don’t be fooled. Hummus is not just a tasty, super healthy food but an excellent substitute for the many unhealthy snacks and spreads we have around these days.
Continue reading “hummus, the humble spread of our ancestors”
Blogging is still a new thing for me, so is photography. If there is a right way and a wrong way to be a food blogger, then I’m certain that I err on the side of the wrong way. This is how a photo shoot normally pans out in our home: John, my husband, and I make dinner and we are just about ready to eat when I will realize “Hmm… this looks good, let me take a few photos.” I send the kids off to do whatever they were doing and quickly gather a few ideas and props and ask John to help out. After a short while, one kid yells out “Mom, are you done? I’m hungry!” This is followed by a more endearing “Mommy, I hungry” from my not-quite-a-toddler-anymore. At this point, my husband gives me that look. (After over a decade of marriage, we communicate quite well with our eyes.) That look asks me “Can we just eat now? While the food is still warm?” This is followed by my pleading eyes that say “Please, a few more clicks? I know I can get this right.” And I continue to fumble some more with my camera. By the time we sit down to eat, the food has gone cold and we need to reheat everything in the microwave. I’ve got to figure out a better way of doing this!
I hope you enjoyed this little peak into my blogging adventure. Here are the photos of one such episode which feature a simple and delicious meal idea: grilled balsamic vegetables, oven roasted potatoes and grilled pork with chimichurri sauce. The notable ingredient here is the chimichurri sauce which is used both as the marinade for the pork as well as a dipping sauce for the grilled pork and the roasted potatoes.
After enduring a long winter, as soon as the weather warms up in Montréal, layers of clothing come off and all attention turns to the outdoors. Terasses open up, bicycles and convertibles hit the streets, parks become bursting with laughter, and no one wants to be stuck indoors toiling away in a hot kitchen. Every Montréaler has his or her favourite grill recipe. Here are a few of my family’s favourite.
I love the simplicity and flavors of this meal. It brings together Greek and Moroccan cuisines and best of all, everything except the rice can be prepared outdoors using a grill.
A promise is a cloud, fulfillment is rain. -Arabian proverb
With these words, I begin a labour of love dedicated to my three loves, my three outstanding children whom I am so proud to call my own. conifères & feuillus is where I will record, as promised to them, all of our family recipes for them to use one day and make memories around the table of their own. In the meantime, I shall share them with the world. So let’s begin.
I’ve always been one to support the underdog. So I guess it’s only fitting that I begin with red cabbage, one of the most underrated vegetables. For years, even I would pass it by in a grocery store without any thought. I didn’t know how to cook it and if truth be told, I still don’t. But this vegetable is a staple in our household. This simple, easy-peasy salad can be found in our refrigerator at any given moment. We use it for everything from a salad on its own, to an ingredient of a salad, to a condiment for a burger or sandwich. It’s versatile, packed with flavour and nutrition. And did I mention easy!
The key to taking this vegetable from blah to yummy is the balsamic vinegar that you use. Not too long ago, I thought that all balsamic vinegars were the same. Now I know differently and am immensely grateful for it. I use the one featured in the photos (not paid advertising) by Maison Orphée and wouldn’t trade it for any other.
Here’s the so-called recipe.
Red cabbage with Balsamic Vinegar
1 small head of red cabbage, cored and finely shredded
a good drizzle of good quality olive oil
a good drizzle of good quality balsamic vinegar
Toss all the ingredients together. Allow for the vinegar to do its magic over-night or at least a few hours. Keeps well in the refrigerator for about a week.