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.
How could you see that and not be tempted! Here’s my illustration, complete with instructions. Click image for full size.
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!
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!
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!
Wow, the year is drawing to a close! I’ve had some memorable moments and milestones this year. Also, I’ve done a TON of cooking. One thing this blog has done for me is turn me into quite the chef! Here are my top 10 recipes of this year, listed from least to most popular!
My tasty collaboration with Jan of Jan’s Sushi Bar!
My collaboration with Russ of The Domestic Man fame!
There you have it folks! Did you catch all of these in the last year, or did you miss a few?! Rest assured, there will be even more deliciousness coming your way in 2013! Have a very healthy and happy New Year. : )
“ Okay, all you high-class ponies. Here’s a highfalutin’ apple cake for your hoity-toity taste buds.”
-Applejack, My Little Pony Friendship is Magic
Let me confess: I used to be an ENORMOUS My Little Pony fan. Yes, I recall, in kindergarten, my friends and I would always duke it out over who got to have the jeweled unicorn pony from the class toybox. At home, I also had a few ponies…and a pony house…flutter ponies…sea ponies… *cough*
These days I am not really what you’d call a pony fanatic, but I can definitely see the appeal! The current show seems to be quite entertaining, and has garnered many fans…young and old…female and…male. I have only the utmost respect for these self-proclaimed Bronies! Heck, I thought I’d ruin my street cred by professing my love for rainbow coloured ponies, but you guys are out there flying your sparkling pony flag, strong and proud! ; )
Now now, here’s a dessert that’s inspired by the fruitiest pony…Applejack, of course! It’s a little spicy, a little creamy and sweetened only with apples. Delicious!
As I’ve mentioned previously, my Dad and my little sister have a little farm up North of Toronto where they grow vegetables every summer. These are mostly for our personal consumption, and the surplus we distribute to family and friends. They also enter the cream of the crop into competitions at the Royal Winter Fair! I really enjoy being able to use the fruits of their labour in my cooking creations.
This year they seemed to focus on growing squash more than any other type of vegetable. We have Spaghetti Squash, Acorn Squash, Zucchini, Scallop Squash, Pumpkin and these little beauties called Sweet Dumpling Squash. I have to admit, I think they’re my favourite of all the ones they grew this past summer. We’ve been doing our best to eat them with our meals, but sometimes you just have to put a little squash into your dessert.
My little sister is a blogger as well, she runs a baking blog over at Sweet Boake. Now, she mostly bakes things that are filled with gluten, but from time to time I trick her into baking me things that are gluten-free. However, they’re not usually ‘blog worthy’, even if they are tasty! When this recipe for Cinnamon Roll Squash Muffins popped onto my radar, we decided that we should collaborate. So we whipped these up, with a couple of our tweaks and additions.
Seriously, these are delicious and moist, and you would be doing yourself a heinous wrong if you waited one more minute to make them. Check out her post with her AWESOME photography over at her blog here!
Sometimes, at the Farmer’s Market, something will just catch your eye. Immediately, you’re drawn towards some interesting or unusual produce and you’ll just have to ask, “What IS that?” Today at the Dufferin Grove Organic Market that item was these PITCH BLACK Radishes. The farmer said, “They are very spicy, and their skin is cancer fighting!” Basically, I was sold instantly. My brain started turning, and I came up with this dish. Generally my turnaround time is a few days to a week or so, so you know it’s good because I made it and illustrated it the same day due to my burning desire to share.
In case anyone was curious, my illustrations are available to be licensed as stock for online and print media, for a fee. I’m also available for custom commissions on a freelance basis! Just email me with your project and I can give you a quote.
Also, I’m working on getting all my recipes formatted so that there’s a print recipe feature, so look forward to that soon.