Like I mentioned, I’ve been taking on some recipe trades lately to get things flowing. My latest effort on that attempt is this beauty! It comes from Brent and Heather over at Virginia is for Hunter Gatherers. I became aware of them through Russ, The Domestic Man. They have tons of delicious-looking recipes, with tasty photos! It was a bit tough to decide which recipe I should pick. Well, that’s not entirely true, this one was a definite stand-out for me! Even the name is enticing: Bacon Jalapeno Bread.
I must say that I didn’t pick wrong; this bread was awesome, and paired perfectly with the slow cooker Chili I whipped up for the occasion. (I’ll post that recipe soon.) Just a couple of tweaks on my end, like adding a bit of tapioca flour which I find improves the texture in ‘Paleo’ baked goods, and adding parchment paper for easier removal from the pan.
Well, enough blabbing, check it out! Click for full size!
Make sure you go and check out some more of Brent and Heather’s recipes. Hope you enjoy it!
A printing error may just be your lucky day! I’m drowning in Sweet Potatoes.
Sweet Potato gift cards, that is!
Enter to win a set of 6, complete with envelopes. Giveaway closes Friday at midnight.
a Rafflecopter giveaway
The winner will be contacted after the giveaway closes, and I will mail the prize out sometime next week. Good luck!
I put this little beauty together last year when we were drowning in Asparagus, which is a tasty problem to have! Now I’ve included the instructions along with the illustration for easier ‘pinning’.
Enjoy and have a happy weekend!!
In an attempt to amp up the awesome around here I’ve taken on a couple recipe trades! The first one of this new series is with Jan, the genius behind Jan’s Sushi Bar. Everything she posts is inspired and lovely–plus, I’ve never had any of the recipes of her’s that I’ve tried go wrong. They’re always perfect and delicious! Perhaps my versions aren’t as lovely, but they sure are tasty!
When I saw her post her recipe for the Breakfast Stuffed Sweet Potato I knew I had to make it. In fact I think I made it the next day! Then I managed to convince her that we should do a recipe trade. YEAH! This recipe is super filling and delicious and is actually exceedingly uncomplicated. I think it would blow anyone away, taste and presentation-wise.
Breakfast Stuffed Sweet Potato – Photo by Jan’s Sushi Bar
How could you see that and not be tempted! Here’s my illustration, complete with instructions. Click image for full size.
Oh, and if you have a little too much filling to stuff in, just eat it. A delicious ‘problem’! ; )
Make sure you go and check out more of Jan’s recipes, including the one that will be posted today, her version of one of mine!
I’ve mentioned before that I love hanging out at Farmer’s Markets, and that my favourite Toronto market is the Dufferin Grove Organic Market, which runs from 3 to 7 on Thursday afternoons at Dufferin Grove Park. It has all of my dearest vendors: Chocosol, deFloured, Best Baa, and Kind Organics!
Now, I might be a bit biased now because I’m actually part of the Kind Organics team now, but I’ve always loved their organic sprouts, greens and drinks such as kombucha and kefir. In the summer months they have a ton of variety; from Kale to Nettles, to tender Spinach and Salad blends with cheerful flowers and lovely sprouts. Their Cosmic Kombucha is one of the best flavours of kombucha that I’ve ever tried! No matter what you pick, you can’t go wrong.
Recently they asked me to do a logo for their most recent venture, which is a Farm Raising campaign. It’s a great opportunity to get involved with a fantastic organic small farm. We need to support agriculture in our country and our province, and this is a great way to get involved and reap some direct benefits!
Here’s a bit of the scoop:
Unfortunately this is only for local Toronto and GTA residents, but if you are in the area, I encourage you to support this fantastic venture. Their products are fresh and delicious, and they are basically the most lovely people you could ever meet. The ‘kind’ part of their company name is definitely true. Support farmers, especially organic farmers, and you’re supporting a healthier future for all of us.
Visit the Kind Organics website to find out more. Better yet, go and visit them at one of the Markets and see for yourself what a wonderful venture you would get to be a part of!
This past March I had the awesome experience of going to Greece for a week! I saw amazing Classical architecture and important historical sites. Mainly we were staying in Athens, but we took day trips to different locations, and went as far as Olympia and Sparta. It was really amazing. Everything there was breathtakingly beautiful and inspiring. Our tour guide Betty was the best you could hope for, filled with stories, facts and history, always willing to answer questions and go to the next level. Also, she knew the best places to eat, and made sure I never had to worry about accidentally eating gluten!
Yes, the sites were excellent, and so was the food! Since coming back, there were a few dishes that I told myself I really had to recreate at home. This is one of them. My Mom and I ordered this at almost every meal. It compliments pretty much anything and you can just eat it with a spoon too; it’s that good. The famous Tzatziki Sauce! Made with Greek Yogurt, it’s rich, creamy and delicious. Making Greek Yogurt at home is a snap. Just strain your regular Yogurt for a few hours. I can make this in my sleep now, and I’ve laid out how you can make it at home in this handy dandy illustration!
Enjoy, and look forward to more Greek food illustrations coming over the summer!
Look, I know I try and be pretty professional, but when you get a couple of comic artists in the same room and give them a couple of drinks, things get a little crazy! I’m lucky that I ended up with the most PG comic jam in MY sketchbook, so here it is for your viewing pleasure(??)! The basic premise is that each person draws a panel and then you switch and so on and so forth until it’s done-ish! There are some rules, but I can’t mention them here (Hi Mom!) and we break them anyway (but not in this comic). This jam was with Frances, Ben and Kristi! The best. If you can figure out who did which panel you win a prize*.
*The prize is my eternal admiration for your super sleuth skills!
Click Image to see Larger
Gather: The Art of Paleo Entertaining by Bill Staley and Hayley Mason [Illustrated Review]
Gather is the type of cookbook that you’d proudly display on your coffee table. You’d want it in easy reach for inspiration, and to have out to make your friends a little jealous…and curious! What is this Paleo diet, and how come it looks so gorgeous and refined in this book? I heard it was about cavemen, what gives??
This is the second cookbook from Hayley Mason and Bill Staley, and I have to say that they’ve really hit it out of the park. This book is the full package and it does something that I don’t think has yet been achieved quite so well by any other Paleo cookbook; It makes Paleo look super classy. It’s perfectly laid out in a square format with fabulous full colour photographs. Each place-setting is immaculate and well-considered. The tables are groomed landscapes dotted with appropriate props and sumptuously arranged food.
Is that enough adjectives for ya?! Basically: THIS BOOK IS LOVELY.
Now, it’s not all about looks either. Gather is also solid in terms of menus and planning. Divided into 17 different set menus, 4 to 5 per season, each one is a well-balanced plan of action of how to feed and impress your friends and family. They all consist of appetizers, mains and a dessert (and sometimes a beverage!) It might seem overwhelming to create so many different dishes for one event, but Hayley and Bill have you covered. Not only have they crafted these special dishes, but they have also laid out exactly how you can shop and prepare in advance to minimize stress on the big day. Awesome! This book has looks and brains!
My illustration here showcases the Spring Time Tea Party, which includes recipes for:
- Rooiboos Gingersnap Tea
- Cucumber and Salmon Bites
- Carrots with Olive Tapenade Trio
- Orange and Cranberry Scones
- Zuchinni Bread
That being said, even if you don’t make the full menu, any one of the dishes from the book would be a showstopper. Gather is chock-full of vibrant images and tasty dishes. I’d highly recommend ordering a copy for yourself.
The Menu Cards are available for download here, and you can pre-order your copy online at Amazon!
This recipe came to me in a dream. That dream was the culmination of some of my favourite ingredients, which also happen to be the sweethearts of Paleo cooking land as well! Delicious bacon, tasty beef and super sweet potato. They all come together in this deceptively easy dish. It looks like more work than it actually is, don’t be fooled! Try it, you’ll see. Make sure you read the whole recipe through. This is a layered pie and you’ll be making the two elements at once.
The Cow and Pig here are so proud of their excellent meaty collaboration. High five guys!
Wow, it’s been a long time since I’ve posted a recipe. I’m not going to make too many excuses, but basically I’ve been busy, and short on time and inspiration. Well, no more! I don’t want my little food blog to fade away. Here’s a dish I’ve been making fairly often lately because it’s super easy and super delicious, and, to be honest, a great low-carb side dish. Also: it has a ton of butter in it. Can we say yum? Everyone’s got their own version of mashed cauliflower; here’s mine!
Roasted, Boiled and Whipped Heads (of Garlic and Cauliflower)
- 1 huge Head of Garlic
- 1 tsp Olive Oil
- 1 Head of Cauliflower
- 1/2 Cup Butter
- 1 1/2 tsp Fresh Ground Pepper
- Salt to taste
Take the head of Garlic and while keeping all the cloves attached, remove the extra papery skin, and cut off the tips of each clove. Drizzle with Olive Oil and wrap in aluminum foil. I like to roast mine in the toaster oven at 400 for 35 to 40 minutes. The toaster oven is great because I can put the timer on and then walk away and it turns itself off, voila! The garlic should be soft and golden brown when it’s done. Set aside to cool.
Wash the head of Cauliflower and remove the extra leaves. Chop into 4 pieces and put them into a pot of adequate size. Cover with water, and add a few shakes of salt. Bring the water to a boil and cook until soft. You can’t really overcook it, so I just check it every so often while I’m preparing the rest of the meal.
Once cooked, drain the water and return to the stove, which should be turned to low. Add the Butter and then squeeze the Garlic Cloves out into the pot. Using an immersion blender, whip everything into a smooth and creamy state. Add the Black Pepper and mix again. It should be evenly flecked with Pepper. No immersion blender? That’s okay, transfer it to a food processor and process until smooth. Serve warm!
This works great as a side for pretty much anything, but it’s particularly good with lamb or steak. Enjoy!