Browsing all articles tagged with autumn

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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Winter Squash, Tomato and Split Pea Stew

Tomato and Split Pea Stew

I spent the November long weekend in Jasper for the 25th anniversary of Christmas in November. The landscape was breathtaking, the company was amazing and the food was, well, extremely filling. After returning home to Calgary, I was a little hungry, but after having more than my fair share of rich dishes over the past few days, I opted for something a little healthier.

I had some meyer lemons and leftover tomato sauce in my fridge after whipping up a batch the week prior (similar to this recipe, sans-vodka and artichokes), so decided on making a simple vegetable-forward stew for dinner.

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Honey Roasted Chicken Thighs with Tomato and White Bean Cassoulet

Roast Chicken and Cassoulet

Love it or hate it, the cold weather is upon us! Warming up during dinner has never felt so important, so best do it in a delicious way. This dish is easy to put together and when plated has a nice colour contrast (dare I say almost a Christmas colour palate?) making it look pretty damn nice too.

Toss any leftover cassoulet the next day with some extra chicken or vegetable stock you have lying around into a big pot with some chopped up root vegetables and you’ll have a nice, rich batch of soup to feed the masses for the rest of the week. Repurposing dinner is always a great thing!

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Smokey Tomato and White Bean Soup

What you’ll need…

1 yellow onion (finely chopped)

2 cloves garlic

1 TBSP red curry paste

5 cups diced tomatoes

2 1/2 cups chicken stock (use veggie stock to stay vegan)

1 can white beans (drained)

1 1/2 cup zucchini squash (1/2″ cubed)

1 TBSP lapsang sougchung tea (finely ground)

2 TSP lemon juice

1 TSP white wine vinegar

salt and pepper

olive oil

sour cream (for garnish, optional)

Where the hell did all of this snow come from? The first few snowy days of the year are crappy to drive in, painstaking to walk in and, last but not least, mildly depressing. It’s that reminder that warm weather and sunshine is gone for the next five months. Yes, here in Calgary we do get a decent amount of Chinooks, but it’s going to be quite awhile before I dust off my shorts to wear again.

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Acorn Squash Guacamole

What you’ll need…

1 acorn squash (halved, seeds removed, approximately 2 1/2 cups)

1 jalapeño pepper (seeds removed, finely chopped)

1 roma tomato (approximately 2/3 cup, diced)

2 tomatillos (approximately 1/2 cup, diced)

2 cloves garlic (minced)

1/2 red onion (finely diced)

1 TBSP lemon zest

1 TBSP lemon juice

2 TSP white wine vinegar

1 TSP chili powder

olive oil

salt and pepper

tortilla chips

sour cream (optional)

I learned something this week. Sometimes you can bastardize things and they still taste delicious. I’m sure Mexican cuisine purists would cry foul at this twist on guacamole, but I can guarantee its tastiness nonetheless. So, stop making that boring squash soup (although, it does always hit the spot on a fall day) and think outside of the box a bit.

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Summer Squash and Beer Bisque

What you’ll need…

1 yellow onion (finely chopped)

2 garlic cloves (minced)

1 cup Steam Whistle Pilsner

3 cups zucchini squash (1″ cubed)

1 cup rutabaga (peeled, 1” cubed)

2 1/2 cups chicken broth (or vegetable to stay vegan)

1 TBSP grainy dijon mustard

2 TSP soy sauce

½ cup fresh basil (chiffonaded)

1 lemon (zested and juiced)

salt and pepper

olive oil

sour cream (garnish, optional)

When I think ‘back to school’, I think ‘zucchini’ and ‘beer’. Zucchini squash because there are approximately fourteen million of them available at any grocery store or neighbour’s backyard at this time of year. Beer because, well, university life is usually synonymous with beer.

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