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Testing a Gluten-Free Pie Shell and Lemon Meringue Pie Recipe

4 Apr

I was given a Piccola Cucina gluten-free pie shell to test out and decided to make one of my favourite pies – Lemon Meringue! I particularly like to make this pie when it’s cold out, to remind me of warmer times to come. It’s also perfect for the upcoming Easter weekend if you’re having company over for dinner. Give it a try with any type of pie shell.

Lemon Meringue Pie (modified from the Joy of Cooking)

Lemon Curd
1/3 cup cornstarch
1 cup Sugar
1 1/2 cup Boiling Water (1/2 cup cold, 1 cup boiling)
1/2 teaspoon Salt
4 eggs
3 tablespoon Butter
1/2 cup/~2-6 Lemons, juiced and zested

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The Perfect Hard-Boiled Egg

20 Mar

Eggs are one of the best ways to get protein with any meal. Hard-boiled eggs in particular are easy to grab to eat with fruit or a muffin for breakfast or cut into a salad for lunch. If they are overcooked the outside of the yolk will turn slightly greenish, which isn’t very appetizing. So I thought I’d share directions for how I boil eggs that turn out perfect every time!

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Frittata to boost your morning!

6 Mar

Here’s the latest article from the Bodhi Tree’s Breathing Room Newsletter.

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Rise and shine! With the light returning minutes earlier every day, now’s a good time to start getting activity in at the very beginning of the day. Not only does exercise (mental and physical) do great things for your body, but it increases overall productivity, aids with sleep and will help you tidy up other areas of life once you see what you can accomplish.

Whether it’s yoga, the gym, or morning meditation, you may notice a voice inside your head, called the witness, that has a way of talking you out of things – a devil’s advocate, in a sense. I find the witness easiest to ignore if I hop right out of bed, throw on my clothes, and head out the door. If that doesn’t work, visualizing how I’ll feel during my chosen activity usually does the trick.

This month’s recipe is a perfect post-activity breakfast that you can double or triple, then package in smaller containers to have ready at your finger tips. So, make a promise to yourself, pick a day and before you know it, you’ll be catching the early morning Sun every day!

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Eat this! Red Pepper Cashew Paté

28 Feb

I had a hankering for hummus the other day, but only had dried beans on hand. I didn’t feel like waiting for them to soak and then cook, and in the fridge there were about 10 red peppers, so I decided to come up with something that would use some up. I looked up a few nut paté recipes in the original Moosewood Cookbook, made a few modifications, et voilà – delicious paté that I couldn’t stop eating…directly out of the food processor!

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Minestrone Soup You’ll Crave!

17 Feb

Photo by Steve Coutts

This is another of the recipes that I made for a photo shoot with my friend, Steve. It’s the perfect balance of flavours, packed full of vegetables and super yummy! I generally double or triple the recipe,  package in 250 ml containers, then freeze for easy lunch and dinner portions. Add any variety of vegetables, pasta (I actually don’t put it in all the time) and greens (I’ve been using kale). Most of the time I omit the leek and add more onion.

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Spicy Caraway Cheddar Biscotti & Food Blogger Bake Sale Wrap-Up

14 Feb

This past weekend I participated in the 2nd Annual Food Blogger Bake Sale. The event went off amazingly well with fellow food blogger, Vincci Tsui (www.cecinestpasunfoodblog.com), at the helm. I believe we raised over $2000 for Brown Bagging For Calgary’s Kids, but will follow-up with exact numbers!

I made these savoury biscotti and packaged them in twos. If you like biscotti, cheese and spice, then these are for you! A delicious base for any cheese, pickle, jam, preserve…really anything you’d usually spread on a cracker. I usually double this recipe, because for all the baking time and how delicious they are, you’ll wish you had when you’re all done!

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White Bean and Oregano Bruschetta on Sautéed Swiss Chard

7 Feb

My friend Steve is an excellent photographer and offered to come try out some food photography with me. We discovered it’s a lot more complicated than it looks, between garnish, cutlery placement, layering of textures, lighting, other accessories…the list is endless!

photo by Steve Coutts

I cooked a few simple dishes to experiment with. This is the first dish we shot, which I think turned out pretty well and it  was delicious! I modified this recipe from Simply Organic: A Cookbook for Sustainable, Seasonal and Local Ingredients. It called for mustard greens but I used swiss chard because I had lots on-hand. I think any greens that sauté well would work.

Stephanie over at Clockwork Lemon, our friend Rachele, and I had had a baking date a few days earlier where we made this Whole-Wheat and Rye Swirl Loaf. I cut a bunch of slices into triangles, drizzled with grapeseed oil and toasted them in the oven. The hint of caraway every few bites added another touch of deliciousness too!

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Spiced Maple Pecans

4 Feb

I forgot to post my Om Cooking article from the Bodhi Tree’s December 2011 Breathing Room Newsletter. Even though it was aimed at Christmas giving, the same principals can be applied throughout the year!

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Gift giving is something I like to do all year round, but of course, more so around the holidays. However, I’m not your typical gift-giver. My attitude around gifts changed the year I started making my own Christmas cards, writing a message to each of about 50 friends. The process was special to me, methodical and meditative. I was proud of what I made and the time I put into them; what I gave and to whom didn’t matter so much anymore – I was happy knowing that each person who received a card would be beaming with joy when they got something in the mail besides a bill.

What can you make that will bring you joy first? What skill can you showcase? Contemplate these questions this year and you might find that it brings a renewed excitement to what can be a stressful and frantic time-of-year. Anything you make yourself that brings you joy will bring others joy.

If you need an idea to get started, try this month’s recipe. Packaged in mason jars or bags tied with ribbon, this is one gift that will bring a smile to anyone’s face.

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Baked Eggs in Spicy Tomato Sauce or Shakshuka

23 Jan

This egg dish is so simple to make and would be great for a big brunch where you didn’t want to spend a lot of time slaving over the oven. After posting this picture to Twitter/Instagram, I was informed that it’s called Shakshuka. I did a little research, and though this recipe isn’t the traditional form of the dish, it’s definitely along the same lines.

You can add whatever herbs and spices catch your fancy. Also, add any type of sausage, bacon or ham you like. I made a vegetarian version just by omitting the sausage and adding a few more whole tomatoes.

This was on the menu for the Interactive Monday Night dinner at Market 17 I hosted last week. Read about the Melt-In-Your-Mouth Cheese Biscuits I made for it too. So. Yummy.

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Melt-in-your-mouth Cheese Biscuits

18 Jan

I made these a few days ago for the Interactive Monday Dinner hosted by Casel Marche. It’s a dinner to introduce new people to Market 17 and J. Webb Wine Merchant using Cassis Bistro’s space. Not only do I love introducing people to good food, I love any opportunity to have free reign at a grocery store!

My theme was Breakfast (my favourite meal) for Dinner. I knew I wouldn’t have a ton of time to cook, so I chose simple items that still packed the wow-factor.

These biscuits from Canadian Living were so melt-in-your-mouth, even I was surprised! Whenever I’m making a cheesy pastry, I like to double the amount of cheese, so add as much or more of what’s called for in this recipe.

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