Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco
My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).
Continue reading “gujarati toor dal (split pigeon pea soup)”
The good old days are now. -Tom Clancy
This hearty turkey and barley soup recipe comes from a time when life was slow, things were simple, nothing was wasted and everything was used. This philosophy is practiced in our home present day as it was done long ago in our ancestors’ homes. This soup is made with turkey meat leftover from a holiday roast turkey dinner and the base is turkey stock made using the remaining carcass of the turkey. Plus, it’s loaded with vegetables and barley for added flavour and texture. There really is no reason to complain about eating leftover turkey when there is such an easy and delicious alternative to use it up. Continue reading “turkey, barley and vegetable soup”
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!
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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.
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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”
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”
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. -Ann Wigmore
I have been hesitating to write this post for some time now. I certainly didn’t want to publish it before Halloween lest I rain on somebody’s parade. Don’t get me wrong, I love Halloween. Especially now that I have children, it’s even more special. My only issue lies with the candy part of it. I know, it’s candy, it’s not meant to be healthy. But have you looked at exactly what the candy of today is made with? It’s beyond my comprehension that this is what we give our children … as a treat … and in copious amounts to boot. What message are we sending out?
This year, as in the past, I bartered most of what was collected for homemade candy and cookies.
Continue reading “sesame seed candy with tahini”