Browsing all articles in Recipes
Oct
27

Thai Coconut Roasted Carrot Soup

Carrot soup recipe

At this time of year, you can never have too many soup recipes up your sleeve. As much as a part of me misses the shorts, flip flops and t-shirts of summer, I like that feeling where I can sift through my closet, rummage through my drawers and find the sweaters and jackets that have been waiting for the temperature to dip.

This soup is really simple and really good. If you don’t have any Thai curry paste kicking around in your fridge, you should really go buy some. Just a spoonful adds a ton of flavour to a soup like this. It’s definitely one of my go-to’s when I want to add that ‘warming’ sort of feeling to a dish.

Anyway, make this soup, sip it and love it. OR ELSE!

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Oct
16

Maple Sriracha Roasted Cauliflower

Maple roasted cauliflower

Mmm…you’d have to be a fool not to be in love with cauliflower lately. I mean, it’s on almost every menu in this country right now so even if you don’t like it, it’s certainly hard to ignore. Heck, I just wrote a piece on the humble vegetable for Food Network Canada a couple of weeks ago. Maybe I have a soft spot for it or something…

While this vegetable is definitely toting the line between being lovingly embraced and being overused, when something becomes this popular I’d like to think it forces everyone to get more and more creative with the ingredient in question. This past Monday, my friend and I cooked Thanksgiving dinner for a big group of people. After the potatoes were mashed and the turkey was resting, we focused on completing this cauliflower only to be distracted by turkey carving and gravy making. So, the cauliflower may have sat by its lonesome in the oven while everyone sat down to eat, only to be remembered around dessert time.

Anyway, neglected or not during our actual dinner, this super simple take on roasted cauliflower is pretty kick ass. Just don’t smother it with cheese sauce, that probably wouldn’t taste so good.

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Sep
25

‘Greek’ Lemon Mashed Potatoes

Mashed potatoes recipe

I really think I hit the jackpot of mashed potato deliciousness here, folks! The other week that we dare not speak of (i.e. the snowstorm of early September), everyone was forced to resort to comfort food to feel better about themselves here in Calgary.

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Sep
5

Maple Cinnamon Granola and Start From Scratch

Homemade granola recipe

Now that it’s back-to-school season, my Start From Scratch program is only a few weeks away from starting up. We cook a ton of recipes throughout the 10-week course, but this one for a simple homemade granola that I made originally for Chopped Canada Mystery Solved on FoodNetwork.ca is one of the first that we tackle. Granola always makes for a great start to a day, either by the handful straight to the mouth or on top of a generous serving of greek yogurt topped with a bit of honey.

I’m going to be on Global Calgary this Saturday morning talking a bit about the free cooking program for post secondary students and assembling this granola, so tune in if you’re up!

Click here for more information about Start From Scratch and how you (as long as you’re a post-secondary student in Calgary or Saskatoon) can apply!

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Aug
20

Culinaire Soup Recipe Round Up and Start From Scratch!

Tomato and Roasted Poblano Gazpacho

When August rolls around, I’m always scrambling to make the most of the last few weeks of summer before ‘back to school’ mode kicks in. This month has been ladden with road trips to Saskatoon, Kelowna and Edmonton and I’m about to take off to Vancouver for a few days as of tomorrow.

While I do have a parrot, I do not have any children, nor do I attend university, but I do run the cooking program Start From Scratch, so that’s how the ‘back to school’ feeling creeps into my life.

If you haven’t heard of the program before, Start From Scratch is a free 10 week cooking course for post secondary students in Calgary (MRU, U of C or SAIT) and Saskatoon (U of S). We take 30 participants in Calgary each semester and 15 in Saskatoon.

Start From Scratch Calgary (Start From Scratch alumni getting ready for service in the kitchen with Chefs Paul McGreevy and Dilan Draper.)

Now in our fourth year, the program is still a ton of fun. Just this week, we had a pop-up dinner in collaboration with Test Kitchen YYC where we brought some of our awesome alumni participants into the restaurant space to help cook and serve a coursed dinner to a full dining room. Was it scary? Of course! But, we pulled it off!

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Aug
6

Swiss Chard Stem and Shallot ‘Salsa’

Swiss chard stems

Now that summer is at its peak, you’ll be hard-pressed to walk past a community garden or glance into someone’s backyard (not in a creepy way!) and not see this vegetable growing strong and tall. While the hearty green leaves are great in a variety of ways – steaming, sautéing, left raw and thinly sliced – the stems can throw people for a loop.

I spent the August long weekend in Kelowna with some friends. In exchange for a comfy bed to sleep in, my friend Kerry Bennett and I, cooked our awesome hosts a big dinner on the Friday night. We served up a big platter of barbecued chicken, which I topped off with this fresh-tasting ‘salsa’.

When chard stems are sliced thin they give a nice crunch and add a brightness, not to mention some nice colour if you are lucky enough to have a handful of the rainbow variety. Anyway, enough from me! Try whipping this up some time this week!

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