This recipe is buried deep within my husband’s Acadian roots. The star of this recipe is the lessor known (at least present day, here in North America) herb, savory. I suspect the use of savory comes via the European ancestry of the Acadian people. Historically, savory is one of the most important herbs in European cuisine and perhaps the first herb to make its way to the New World from Europe.
Continue reading “acadian potato and bread turkey stuffing with savory”
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!
No act of kindness, no matter how small, is ever wasted. -Aesop
I have the best neighbours. The kind that appear out of thin air to give your car a push when your wheels are spinning on an icy driveway, but otherwise, you would not even fathom that a family of four lived next door. How they figured out that my children were being deprived of a great childhood joy, I don’t know. But early this year, my neighbour ringed our doorbell, holding two jars of homemade yumness. One of these jars contained homemade Nutella.
Continue reading “a jar of kindness & chocolate hazelnut spread”
Sesame seed candy is a healthier option to ultra-processed, chemical filled candy. Made with three ingredients and rolled into bite-sized balls, they are quick and easy to make. For gifting, I give these a little makeover by simply coating them with cacao powder. This small final step adds a nice chocolaty flavour and gives a more decadent look.
Continue reading “sesame-tahini candy with cacao”
This vegan version of the classic amaretti cookie makes a perfect holiday gift for vegans and non-vegans alike.
Continue reading “vegan amaretti cookies”
The humble chickpea never fails to amaze. On their own, chickpeas are an excellent source of protein. When combined with a grain such as rice, they become a source of a complete protein and can replace proteins acquired from eating meat (only without the fat). But when you make a biryani with them, they bring you to a whole new level.
Chickpea biryani is healthy, packed with flavour and makes for a great meatless meal.
Continue reading “chickpea biryani done an easier way”
I started this blog with only one objective in mind: recording my recipes for my children to use someday. So here are 5 recipes in one blog post!
Continue reading “chicken fajitas with pico de gallo and salsa verde & homemade whole wheat tortilla”
There’s something about autumn that wakes up our senses and reminds us to live. -Unknown
Autumn, here in Montréal, arrives gently. First the trees are tinged with colour, and then slowly over the weeks, they transform into creatures of gold and red. First the nights get cooler and gradually that carries into the day. Then, as gently as she arrived, autumn fades away, usually under a blanket of snow. Her purpose, fulfilled.
Continue reading “soul food: quick and easy, warm semolina pudding for breakfast”
Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. -Kurt Vonnegut
Did you know that when exposed to the bitter cold, the starches of parsnips will actually turn into sugar rendering them sweet and delicious? Interesting isn’t it? And for this reason, this ancient root vegetable is harvested late in the season here in Québec and well into winter or even early spring.
Continue reading “spiced parsnip soup with roasted garlic oil”
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