I like a toast soldier as much as the next guy, but this is a great way to get more flavour and vitamins if you favour an eggy breakfast.
I started with a sliced onion, half a bell pepper, diced, and a chopped hot pepper in a nonstick pan. A regular pan will work also; just add water in small increments to keep it all from sticking. After it got going a bit on medium heat, I added about a cup of chopped kale.
Once all this was softening, I chopped and added two ripe tomatoes – one red, one yellow. Once it came to full heat, I cracked in four eggs, reduced the heat to medium-low, covered the pan and cooked undisturbed, save occasional checks until the eggs were done.
Quick, easy, and tasty. To veganize I might substitute cooked kidney beans or tempeh for the eggs.
Posted in Breakfast, Cooking, Gratitude, Healthy Eating, vegetables, Vegetarian, Weight Loss
Tagged egg recipe, kale, local, peppers, tasty, Toronto
We have really been focusing on local veg this week. One thing I love to make is a big Asian-inspired slaw. Although it began with a recipe, in truth, it is this simple:
Grate a bunch of winter veg – think celeriac, carrot, beet, turnip, cabbage. A food processor makes it easy to do a big bowlful. Toss this with a tablespoon or so of sesame oil, some vinegar (change it up!), grated ginger and garlic – as much as you like, a teaspoon of honey or maple syrup, and some sesame seeds, any colour. Beets make an especially eye-catching mix.
On day one we are it with poached fish. Yesterday we tucked some in our sandwich. And last night, we buried some Whitehouse Meats smoked wild boar sausage in it and baked it for half an hour at 350, covered. It was delicious with mashed blue potatoes.
Posted in beets, Cooking, Gratitude, Healthy Eating, local, vegetables, Weight Loss, winter
Tagged boar, food lover, how to cook, local produce, Ontario, root vegetables, use it up
You might look at this bowl and see fruit, or delicious walnuts, or cinnamon. I, however, see yogurt. It’s yogurt I made myself.
I’ve been contemplating making my own yogurt for ages. The time was never right. I wasn’t organized, or finished off the yogurt, or didn’t have enough milk when the urge struck. But finally, I found my moment. Inspired by my friend from the Interwebs, The Zero Waste Chef, I decided to give it a go. I read lots of different recipes and methodologies. Most involved some convoluted method for keeping the yogurt warm without using a yogurt-maker. The beginning part was similar for most, but here’s what I did:
Heat milk to 180 degrees, stirring all the while. (I used about 3/4 of a 1L jar that I planned to used to store it in). Each expert differed on milk. Some wanted whole milk only. We drink 1% when we drink milk. I used that.
Now, cool it down to 110.
As I understand it, this helps break down the casein and makes the milk more “fermentation friendly”.
I poured it into an overnight-rated Thermos – the kind that is supposed to keep your food hot for a very long time. To this I added about 1/3 cup or 75ml of yogurt with active cultures – the kind we usually buy. Plain. No additives or preservatives. Then I called it, gave it a shake, and let it sit all day.
At dinner time I peeked in, with some trepidation. It looked yogurt-y. It was thick enough that it was hard to pour from the Thermos. It wasn’t as smooth as a commercial variety, but it definitely tasted like yogurt. This morning, some of it was breakfast. No sugar added, just fruit that was frozen in season, a sprinkling of cinnamon, and some chopped walnuts. Probably this was the most chemistry fun I’ve had since learning the orange juice volcano.
Posted in Breakfast, Dairy, Gratitude, Healthy Eating, Weight Loss
Tagged breakfast ideas, delicious, DIY, fermentation, food experiments, homemade yogurt, Toronto, zero waste
OK, so technically a tomato is a fruit. Nonetheless, a tried and true weight management strategy is to make sure you get some fruit or veg in every meal. We like to add tomato, diced cucumber, or grated carrot to our tuna sandwiches (on whole grain homemade rye bread). Replace half the mayo with Dijon will also give your tuna salad a flavour kick!
Posted in Fish, Food in a Hurry, Gratitude, Healthy Eating, sandwiches, Weight Loss, winter
Tagged delicious, homemade, local, Nova Scotia, rye bread, Weight loss
Delicious! We are always inspired to find new ways to use things like a basic roasted turkey. Soups, salads, stews, chilis…it’s all good. Today’s lunch finished off the last of the bird.
1 package of romaine hearts – chop or leave whole and arrange on plates
110g diced roast turkey
1 medium apple
For the dressing, mix:
10ml/2t anchovy paste
15ml/1T each Dijon and lemon juice
30ml/2T fat free plain yogurt
Drizzle over your salad and grate on a light serving of Parmesan cheese.
Posted in Cooking, Food in a Hurry, Gratitude, Healthy Eating, Salad, Uncategorized, Weight Loss, winter
Tagged anchovy paste, basic cookiing, leftovers, Nova Scotia, turkey salad