Blend + Extend Campaign [SPONSORED]

Beef and Mushroom Bolognese Fettucini

BEEF AND MUSHROOM BOLOGNESE

I’ve been working with Mushrooms Canada for a few years now, and every time they approach me with a new campaign, I’m always inspired to get in the kitchen.

Anytime we can save a few dollars in the kitchen I’m thrilled. I love stretching food as far as I can for meals during the week – epseically for lunches (Allan works in landscaping and needs a BIG lunch that fills him up and keeps him going all day). The Blend and Extend campaign stretches your budget by blending ground beef with your mushrooms or vice versa. The first recipe I shared was a Beef and Mushroom Tortiere that stretched out beef budget by doing a 50/50 mix with cremini mushrooms. The beefiness of the mushrooms makes it an easy swap-out that hardly makes a difference in taste, but bumps up nutrition and we really enjoyed the textural change as well. The recipe I’m sharing today is based on my favourite bolognese recipe. It takes a bit of time to come together, but once it does you’ll fall in love with it’s big, rich flavour. It makes a wonderful weekend supper and I tend to make it when I have a day off and can spend some time cleaning, drinking wine and stirring the pot until it’s perfect. And boy, does it make good leftovers. Something magical happens with it sits and soaks in all the flavours overnight. Take it for your lunches, eat it for dinner for the week or freeze half the sauce for a perfect last-minute dinner.

Feel free to play with the mushroom to beef ratio to suit your taste  

BEEF AND MUSHROOM BOLOGNESE

Beef and Mushroom Bolognese Fettucini
serves 6-8

2 tbsp olive oil
salt and pepper
2 large carrots, peeled and rough chopped
2 celery stalks, cleaned and rough chopped
1 large onion, rough chopped
2 large cloves garlic
1 lbs cremini mushrooms, rough chopped
1 1/2lbs lean ground beef
1 (156mL) can tomato paste
2 cups red wine or beef stock
4 sprigs thyme
500g fettuccini/linguinie/bucatini
1/2 cup Parmesan cheese
basil or parsley, to garnish
red pepper flakes, to garnish

Place the carrots, celery, onion and garlic in a food processor or blender and puree until smooth.

Heat olive oil in a large sauce pot/dutch oven over med-high heat. Add the vegetables puree and cook, stirring every so often, until the liquids have reduced and the veggies are starting to brown and dry out. Add in the mushrooms and cook, stirring occasionally, until the liquids from the mushrooms has been released and reduced, about 10-15 minutes. Add in the beef and a few generous pinches of salt. Cook until the beef is cooked through and everything is golden brown and fragrant, another 10-15 minutes. Add in the tomato paste and cook until it’s turned a deep brick red, 5 minutes. Pour in the wine and stir, scraping up any browned bits stuck to the bottom of the pot. Bring to a gentle simmer until wine is almost reduced completely. Taste for salt and add a few more pinches if necessary. Add in just enough water to cover the meat/mushrooms by 1/2″ and bring back to a steady simmer. Cook until that water has reduced back down to the sauce line and then add the same amount of water back and let reduce again until sauce is thick and rich. The addition and reduction of the water (x2) should take about 20-30 minutes total. Really let it cook down and reduce each time.

While the sauce cooks, bring a pot of well-salted water to a boil and cook the pasta to al dente according to package instructions. Reserve 1/2 cup of the starchy pasta cooking water.

Strain the pasta and dump into the sauce. Toss with a few tbsp of the reserved pasta water and Parmesan until the sauce is evenly distributed. Add more water if it gets too tight.

Divide among bowls and serve with fresh ground pepper, minced parsley or basil and some red pepper flakes.

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Disclaimer: This is a sponsored post put on by Mushrooms Canada and Ontario Beef. I was compensated via a cash payment, gift, or something else of value to write it. Regardless, I only recommend restaurants or products I use/enjoy personally and believe will be good for my readers.

Giving Thanks

Quickie Apple-Sage Sausage, Aged Cheddar and Thyme Cornbread

SAUSAGE, AGED CHEDDAR AND THYME CORNBREAD

We have a lot to be thankful for this year.

Each other, first and foremost. A lot has happened in the last year. Tragedies and celebrations, good times bursting with belly laughs and good cheer, bad times that weighed heavily on us all. Through it all, we had each other. A shoulder to weep on, warm arms to fall into, expectant hands waiting to meet in the air for a celebratory high five, hard-sought advice and long talks over needlessly large glasses of wine. We had each other. And I couldn’t be more thankful for that. For my family, my friends, my coworkers, my peers. They each had a piece that contributed to the sometimes impossible puzzle that made up the majority of this year.

My gift to you, or my offering as it were, is a simple recipe that is as good as it is quick. Spend your time with the ones you love and are thankful for instead of slaving in the kitchen. Sit back, sip some hot cider (bourbon optional), and share a slice of this incredible cornbread with someone wonderful. It requires a measly 10 minutes of hands-on time and then works itself out in the oven.

Enjoy and happy Thanksgiving to all my fellow Canadians!

SAUSAGE, AGED CHEDDAR AND THYME CORNBREAD

Sausage, Aged Cheddar and Thyme Cornbread
makes 1 loaf

I like to brown up my sausage before putting it in the bread, giving it a ton more flavour. This step is absolutely optional but I do recommend if you have a few extra minutes. 

1 1/2 cups favourite sausage (If you’re in Ottawa, Seed to Sausage makes a mean Apple-Sage Sausage) removed from casing and crumbled
1 tbsp olive oil
1 cup all purpose flour
1 1/2 cups medium grain cornmeal
1 tbsp baking soda
2 tbsp brown sugar (white is fine in a pinch)
1/2 tsp salt
1 tbsp fresh thyme leaves
1 cup good-quality aged cheddar, cubed
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup melted butter or vegetable oil (the bread won’t be as luscious as it is with butter but it’s still delicious)

Preheat oven to 400.

In a large skillet over med-high heat, add the oil and the sausage. Cook, stirring occasionally, until browned, 5-6 minutes. Spoon onto paper towel to drain any excess oil.

In a large bowl, mix the flour, cornmeal, baking soda, brown sugar and salt. Add in the thyme and cheddar. Pour in the wet ingredients one at a time and fold everything together to combine. Pour into a greased loaf pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let cool, slice and serve on its own or with a slather of good quality butter.

SAUSAGE, AGED CHEDDAR AND THYME CORNBREAD

A Warm Hug

Maple + Oatmeal Stout Hot Toddy

Maple + Oatmeal Stout Hot Toddy

Before the cold season sets in, and it always does despite my best efforts and komboucha guzzling, I wanted to create a hot toddy that housed all my favourite things. Succulent, woody maple syrup, oaky and rich rye whiskey, dark and roasty oatmeal stout, bright lemon and ginger to cut all the richness and just a hint of cinnamon. It’s just the thing to sip as you cozy under the blankets in the dead of winter or try to shake that pestery cold away. I realize that drinking alcohol might not be the best way to cure a cold, but the antioxidant rich maple syrup (we’re not talking Aunt Jemina here, guys. The real stuff please!) and powerhouse ginger & cinnamon combo surely can’t hurt. And the stout? Well that’s just damned delicious. Especially if you’re in Eastern Ontario and can get your mitts on the Ships In The Night Stout from Stone City Ales in Kingston. It gives this hot toddy far more depth and complexities than the classic recipe.

Maple + Oatmeal Stout Hot Toddy

Maple + Oatmeal Stout Hot Toddy
makes 2 drinks

I like to use Bulleit Rye in this along with the stout. If you prefer just the stout, that’s OK too. The lemon and maple amounts vary as it all depends on what you like. I prefer less sweet, more tang. But you do whatever works best for your taste.

If you wanted to add an herb to the boiling liquids, thyme would be really lovely. 

3 cups water
1 2-3″ piece of ginger, peeled and cut into chunks
1 cinnamon stick
1″ piece lemon zest
1/4 – 1/2 cup maple syrup, depending on how sweet you like it
juice from 1/2 – 1 whole lemon
2 ounces Rye Whiskey
1 cup Oatmeal Stout

Bring the water, ginger, cinnamon and lemon peel to a boil. Add in 1/4 cup of the maple syrup and a few tbsp of the lemon juice and taste for the right balance. If you like it sweeter, add more maple. If it’s too sweet, add more lemon. Remove from heat and add in the rye. Ladle into heat-resistant glasses and divide the stout between the two glasses. Drink immediately.

Falling Back

Creamy Crème Fraîche Mushrooms on Toast

Crème Fraîche Mushrooms on Toast

The evenings have been cool around these parts lately. We’ve dug out the heavy knit sweaters and I managed to find the slippers I tossed away like an empty carton of milk last April. It’s wild how quickly fall has nestled itself into our lives. I love it. The way the crisp air clears out your lungs and makes them feel brand new. It’s as though I’ve been taking half breaths for the last few months and I can finally inhale deep into the pit of my gut again. It feels good and real. I’m odd that way. Where most of you come alive in the Spring, I come back to life in the fall. Running outside when everyone is woefully coming back in. It’s time to get back in the kitchen, to cook slowly and with intention, to get re-inspired and rouse some curiosity. And I’m starting with something tried and true.

These mushrooms on toast always pop up around September/October in our kitchen. As soon as the temperature drops, I crave them. It’s an earthy dish, deep and hearty with an herbal kick from a few sprigs of fresh thyme and a slight puckering milkiness from the Crème Fraîche – everything is in perfect balance.  Simple in execution but big in flavour, I’ve no doubt they’ll move to the top of your simple-but-satisfying meal list.

Crème Fraîche Mushrooms on Toast

Crème Fraîche Mushrooms on Toast
makes 4 large servings, 6 small

2 tbsp olive oil
2 tbsp unsalted butter
3 lbs cremini or wild mushrooms*, sliced thin
2 sprigs fresh thyme
1 clove garlic, minced
pinch red pepper flakes
1/4 cup brandy or chicken stock
3 tbsp Crème Fraîche (sour cream will do in a pinch)
salt and fresh ground pepper, to taste
fresh thyme leaves, to garnish
Rye or Whole Grain Bread, sliced and toasted
olive oil, to garnish

Melt butter and oil in a large heavy skillet over medium high heat. When it starts to sizzle, add in the mushrooms. DO NOT ADD SALT. Let them cook, without stirring, for 8-10 minutes. As they cook, they’ll start to soften and release their excess moisture. When they start to crisp, tighten and shrink, you can start to stir. Add in the sprigs of thyme, garlic, and red pepper flakes and stir for 1 minute. Pour in the wine or stock,  Crème Fraîche and stir, scraping any stuck-on bits from the bottom of the pan, until the liquid is reduced and mushrooms are beautiful and creamy. Add a few pinches of salt and pepper, tasting as you go until you’re happy with the flavour.

Spoon over toasted rye bread and sprinkle with thyme leaves. Drizzle with olive oil and serve.

*specifically: shiitake, chanterlle, oyster

Crème Fraîche Mushrooms on Toast

Inspiration + Friends

Curried Chicken and Chickpea Salad with Mango Chutney and Toasted Coriander

CURRIED CHICKEN AND CHICKPEA SALAD WITH MANGO CHUTNEY AND TOASTED CORIANDER-3

I’m incredibly lucky to be surrounded by talented, inspired people all the time. From working in food and listening to customers tell me about their recipes, trials and errors in the kitchen, to my very own closest friends, I’m surrounded.

We spent the Labour Day Monday last weekend at my friends Tara and Phil’s home. Now, their house is an inspiration all on it’s own – having just recently knocked out the back patio door and bricks and put in a large sliding glass wall – but that’s a whole other blog. Whenever we end up at Tara’s place, there is always something interesting in the fridge. She’s part of a cookbook club and is generally just obsessed with food – it’s why we get along (and why our boyfriends usually tune us out while we break every single detail of a recipe down for hours) and why I love spending time with her. Whenever her fridge opens, I have to gawk in amazment. From the sheer organization of it all, weck and ball jars lined up perfectly, filled with herbs and colourful leftovers, to the pungeant smells of whatever dish she’s concocted that week, it’s a moment to behold. I could never be that organized even if I tried.

On our last visit she looked slightly embarassed when the warm, nose-tickling scent of curry escaped her fridge. She explained quickly that she’d made a curried chicken salad the day before and apologized for the smell (unecessarily, of course – I love curry and it’s intoxicating smell). Later in the day, while Allan did some work in her backyard, she brought out an opened faced sandwich with the curried chicken salad piled high atop it. It was for Allan, as he was the one actually working and stirring a hunger, but I couldn’t help but steal a bite, and then another, and one more to be sure. The salad was perfect. Heavily spiced, warm and creamy, balanced with some sweetness from a homemade mango chutney and plump raisins, crunchy and fresh from the addition of celery and freshened to perfection with some parsley. I knew immediately it was what I needed to get me through the week. I asked for a quick breakdown of the ingredients and went home, reciting them in my head so as not to forget anything. Well, I did. Of course I did – it’s me. But I did my best to put it together as I recalled, with a few extra additions based on what was in the fridge and needed to be used. I can’t get enough. I plan to make this as often as I can tolerate it as it’s healthy, warm, makes for great leftovers and satifies in a way that a ham sandwich just can’t. Pile it over grainy bread, serve in lettuce cups, or eat as-is for a filling meal.

CURRIED CHICKEN AND CHICKPEA SALAD WITH MANGO CHUTNEY AND TOASTED CORIANDER

Curried Chicken and Chickpea Salad with Mango Chutney and Cranberries
makes 6-8 cups, keeps for 1.5 weeks

I roasted a whole chicken rubbed generously with curry powder and sea salt for the chicken part of this recipe. You can used poached breast, leftover meat from a previous meal, or anything else you fancy. It would be delicious with turkey or with just chickpeas for something vegetarian friendly. 

Mango chutney can be found at most well-stocked grocery stores or at Indian grocers. It’s easy to make at home if you’re so inclined, too! 

3 cups roasted chicken breast, thigh and leg meat (I used a whole roasted chicken)
2 cups shredded lacitano kale
3 celery ribs, diced
6 scallions, sliced thin
1 1/2 cups chickpeas
2 large carrots, peeled and diced small
1/2 cup dried cranberries
1/2 cup toasted pecans, rough chopped

dressing:
1/2 cup olive oil mayonaise
1/2 cup plain Greek yogurt
1/2 cup mango chutney
1 tbsp freshly toasted coria nder seeds*
1/2 tsp cumin
2 tbsp curry powder
1/4 tsp cinnamon
salt and fresh ground pepper, to taste
squeeze or two of lemon juice

Toss all the salad ingredients together.

Pour all dressing ingredients into a food processor ir blender and blend until creamy and smooth. Taste for seasoning and add more curry or pepper for spice, lemon for tang or chutney for sweetness. It all depends on personal taste.

Toss the salad and the dressing together, let sit in the fridge for 10-20 minutes to make sure all the flavours are well acquainted and serve in whatever way you like best!

*take 1 tbsp coriander seeds and pour into a skillet over medium heat. Cook until fragrant, 5 minutes, and shake the skillet often. Once toasted, grind in mortar and pestle or spice grinder.

 

 

Gut Saver

Roasted Heirloom Tomato & Green Bean Salad with Fried Calabrese, Sweet Cherries and Burrata

Roasted Heirloom Tomato & Green Bean Salad with Fried Calabrese, Sweet Cherries and Burrata
Oh, my poor gut.

Working in a shop that sells the most beautiful meat and cheese is a dream. Of that I can assure you. It is not, however, a dream for my poor grumbly gut. The little guy who has to suffer my lack of self-control in the face of a wheel of cheese and a  pudgy stick of unctuous, spicy Chorizo. Or calabrese. Or smoked ham. Or speck. Or grey owl cheese. Or Lindsay Bandaged Cheddar. Or Thunderoak extra old gouda. GET IT ALL IN MY FACE.

I digress. My poor stomach. Suffering through the perils of a vegetable-less existance while I stuff face with everything salty, fatty, nutrient-less and delicious. I have not been treating it well this summer and finally, I’d had enough. Enough abuse! It was time to cram as many vegetables as possible in there…with a little cheese and salumi in added in so as not to shock my system cold turkey. I marched right to the market, bought up as many colourful, crunchy things as possible and got to work. Chopping, roasting, pitting, plucking. Saving myself from certain death….or gut-pain at least. (ok, I get it. This salad is still pretty indulgent. Give me a break!)

Roasted Heirloom Tomato & Green Bean Salad with Fried Calabrese, Sweet Cherries and Burrata
This salad is packed. In every way; flavour-filled, colour-filled, nutrient-filled, deliciously-filled. It’s got everything. Spread a little burrata on a crostini, top it with a few crunchy beans, some tomatoes roasted just enough to make them slump out of their skins, juicy sweet cherry halves,  a piece of crisp and salty calabrese and wouldn’t you know it, you got yourself a mouth-party! It’s all about balance afterall, isn’t it?
Roasted Heirloom Tomato & Green Bean Salad with Fried Calabrese, Sweet Cherries and BurrataRoasted Heirloom Tomato & Green Bean Salad with Fried Calabrese, Sweet Cherries and Burrata
serves 2 as a main, 4 as an appetizer

This is a pretty willy-nilly salad. Add what you like, take out what you don’t. Slice them any which way you please. It will be beautiful no matter how you get there.

1 lb trimmed green (or yellow) beans
1 1/2 cups cherry or grape tomatoes, whole or halved
salt and pepper, to taste
1 cup sweet ripe cherries, pitted and halved
50g calabrese or chorizo, sliced thin into rounds or strips
1 8oz ball fresh burrata
olive oil
juice from 1/2 lemon
salt and pepper
red currants, to garnish (optional)
crostini or crackers, to serve

Preheat oven to 450.

Toss the trimmed beans and tomatoes with a few drizzles of olive oil, salt and pepper to coat. Place on a rack over a baking sheet and roast for 10-15 minutes or until beans are bright green and tomato skins are starting to crack and soften.

Place the calabrese or chorizo in a frying pan over med-high heat and fry until fragrant and crispy. Place on paper towels to drain.

On a large platter, place the beans down and top with the tomatoes, cherry halves, ball of burrata, crispy calabrese, and currants (if using). Squeeze the lemon juice over the platter and drizzle with olive oil, salt and pepper. Place rounds of crostini or crackers around the plate and dive in.

To Suit Your Taste

Turkey Apple Sage Burgers with Peanut Satay

TURKEY APPLE SAGE BURGERS WITH PEANUT SATAY

Don’t tell him I told you, but my boyfriend can be a bit of a picky eater at times, or at least he was when we started dating 5 years ago. Nothing too spicy, nothing that sounds too strange or exotic, not too many vegetables or bold spices, nothing creamy white or overly saucey. All my favourite food traits! But I took well to the challenge of cooking dishes that he loved and that I could still make interesting and appealing to my tastes.

Things have changed now and I barely have to consider his previously long list of dislikes anymore, as he tends to eat almost everything I do, but every so often I try to appeal to his tastes and challenge myself with making something simple, delicious and undaunting. I consider it good practice for the day that I might have little ones and don’t want to feed them buttered noodles or chicken fingers for every meal.

The recipe for this kid-friendly burger was something I cooked up for Turkey Farmers of Canada. I love the way the turkey, apple, cinnamon and sage flavours play together (something I picked up from an Apple-Sage sausage we sell at workand almost mimick a thanksgiving stuffing.  Adding some tangy, but not spicy, peanut satay sauce over the top reminded me of apple slices with peanut butter, a snack that brings me back to childhood. The sweet and salty flavours are a great introduction to little ones and they still get lots of nutrition and a filling, satisfying meal. And of course, you’ll want to eat them too! That’s big.
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The Dinner Rush

BBQ Espresso-Chipotle Turkey Breast Nachos

Grilled Chipotle-Espresso Turkey Nachos

Dinner used to consume my thoughts through the day. What will we have? Where will I shop on the way home? Will Allan eat it? Will I want to photograph it? What’s everyone else making – maybe a little inspiration would help.

Fast forward. We arrive home, exhausted, brains whirring from the day, both starving and with no intention of cooking or any idea of what to have – assuming we even have food in the house. The times, they have changed.  Dinner has become less of a romantic endeavour that I pour myself into all day, every day, and more of what I imagine it is for normal people – a pain in the ass at time, something to shut everyone up and fill your tummies with as much goodness as possible based on what little food you have in the fridge.

Grilled Chipotle-Espresso Turkey Nachos

Turkey is super versatile and when I know it’s in the fridge, I feel confident that dinner can come together without too much thought. Last week I knew there was a breast in the fridge along with a few different types of cheese from the shop, a mighty soft avocado and a few herbs. I imagine most people have at least a few of those things on hand. After a quick trip to the corner store for Nachos chips and salsa, we were set. The turkey seasoning takes a bit of forethought but it makes enough to last you through a few months worth of slow grilled turkey, pulled pork shoulder or chicken tacos. Mix up a jar, seal it tight and you’ve got an easy spice mixture that makes incredible meat dishes.

Grilled Chipotle-Espresso Turkey Nachos

BBQ Espresso-Chipotle Turkey Ranch Nachos
serves 4-6

Although the turkey does take 3-4 hours to cook, you can absolutely cook it the day before or on the weekend. If you have leftover turkey from the nachos, it makes a very tasty pulled turkey sandwich when tossed with a litle bbq sauce or in a grilled cheese sandwich. 

1 large turkey breast (1-1.5lbs)
1/2 cup Espresso-Chipotle Spice Rub, recipe below

1 bag tortilla chips
1 cup salsa, whatever you like best
2 – 3 cups mancheo, monteray jack or mozzarella cheese (or a mixture of the three)
1 ripe avocado, diced
1 handful fresh cilantro, roughly chopped
1/4 cup ranch dressing

In the morning, before heading off to work, rub the turkey breast down with plenty of the spice rub. It would be well covered. Cover and place in the fridge until you’re home. This can be done up to 24 hours before you’re ready to cook the turkey.

Preheat BBQ to 250 degrees. Place breast in a roasting pan  and cover tightly with foil or make a foil packet. Cook for 3-4 hours or until it’s moist and shreds easily when you pull it apart with two forks. Shred all the turkey up and let cook slightly. Alternatively, preheat oven to 300 and cook for the same amount of time.

For the nachos:
Preheat oven or BBQ to 400.
Place 1 layer of nachos down on a baking sheet. Dress that layer with a healthy amount of salsa, half the shredded turkey, half the cheese and a sprinkle of cilantro. Drizzle with ranch dressing. Repeat with another layer finishing it off with the avocado. Add more cheese if you like them extra cheesey and don’t forget the drizzle of ranch dressing.

Pop in the oven on on the grill for 10 minutes or until chips are lightly browned and cheese is bubbling.

Espresso-Chipotle Spice Rub
1/2 cup brown sugar
1/4 cup black pepper
1/4 cup of finely ground espresso beans
1/4 cup paprika
2 tbsp salt
2 tbsp chipotle powder
2 tsp granulated garlic
2 tsp of cinnamon
2 tsp cumin
2 tsp allspice

Mix all ingredients, pour into a jar and seal tightly. Keeps for 6 months.

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Disclaimer: Disclaimer: This is a sponsored post put on by Turkey Farmers of Canada. I was compensated via a cash payment, gift, or something else of value to write it. Regardless, I only partner with companies I respect and know well, recommend restaurants or products I use/enjoy personally and believe will be good for my readers. 

Back to the Kitchen

Spicy Ginger Turmeric Lemon-Limeade

Turmeric Ginger Lemonade

…and we’re back.

Sorry about that little sabbatical I took there. June was quite a month – moments of frustration and accomplishment, moments of sheer exhaustion tickled with exhileration, moments of bliss, love and shining happiness. It passed by so quickly but when I look back on it all, I can’t believe it was all crammed into 30 days.

One of my best friends got married; the first of us to take that leap. The wedding was magical, sincere and pure, and a testiment to what real love looks like. Standing beside her on the alter was an experience I’ll never forget and one I’m eternally grateful for.

Turmeric Ginger Lemonade

Another feat – helping to open the Seed to Sausage General Store in Ottawa. I’ve dreamed of a job where I get to be and do many things, all tied together by food. Officially I am the purchaser for the store, something that keeps me constantly absored in unique Canadian food items that I’m anxious to share with our customers, but unofficially I get to help with the butchering, the marketing, the customer side of things, the merchandising and of course, the taste testing. It’s been a joy. When I’m not at work, I miss it. I suppose that must be what it feels like to love your job – or maybe it’s insanity. Either way I feel like I’m finally where I was meant to be. Surrounded by food and people who love food.  It’s been long days, and my diet usually bears the brunt of that. Less full meals, more snacking. Less grains and vegetables, more meat and cheese. Lately my stomach can be heard protesting the shift in diet, demanding I smarten up and get back on track. Begging audibly for healing foods.

Everything in this Lemon/Limeade was meant to help me heal my gut back to vigor. The turmeric for it’s anti-inflammatory and antioxidant properties, the ginger for it’s ability to aid digestion, ease cramping, and improve absorbtion and stimulation of essential nutrients in the body, the lemon and lime for their cleansing, detoxifying and immune-boosting properties and the cinnamon and cayenne for their antimicrobial, anti-fungal and ability to help digestion. But aside from all those wonderful things, it simply tastes good. It’s icy and soothing and refreshing on a hot day and would, if you’re into this sort of thing, be lovely with a shot of good, aged tequila.

As I ease back into the kitchen, sip on one of these and accept it as a peace offering for my absence. I’ll be back in action as soon as I drink another 100 of these.

Turmeric Ginger Lemonade

Spicy Ginger Turmeric Lemon-Limeade
makes 8-10 servings

Using sparkling water, as I did here, makes this lemonade feel a little more special. It would be a great treat for your friends who don’t have a taste/don’t partake in alcoholic beverages. 

2 large lemons
3 limes
water or sparkling water
ginger-turmeric simple syrup, recipe to follow
lemon slices, for garnish
mint, for garnish (optional)

Juice the lemons and limes and pour juice into a tall jar or pitcher. Add 5-6 cups of water, stir and then add 1/2 cup syrup at a time until the sweet vs tart is balanced to your liking. I usually add about 1 = 1 1/2 cups which yeilds a nice tart lemonade. Pour over ice and serve.

Ginger-Turmeric Simple Syrup
1 cup raw cane sugar
2 cups water
2 tsp grund turmeric
1-2 tbsp freshly grated ginger (I like it spicy so add 2 tbsp)
strip of lemon zest
generous pinch cayenne pepper
generous pinch cinnamon

Bring all ingredients to a gentle simmer over med-high heat, whisking, until sugar is dissolved and syrup is flavourful. About 5-7 minutes. Taste and add more sugar if you feel it’s necessary – it should be quite sweet. Strain into a jar and cool. Syrup will keep for 2 weeks in the fridge. It also makes a lovely vanilla ice cream topping.

Turmeric Ginger Lemonade

Gone So Long

Rhubarb-Ginger Coconut Floats

Rhubarb Coconut Ginger Float

YOU GUYS.

I’ve been thinking about this float for a MONTH. A whole month. Waiting until I was done the freelance projects I was working on, day dreaming about it, “will it be as pretty as I’m picturing?’ “will the flavours make sense without overpowering eachother?”, and I can safely say… Yes! It IS as pretty, it IS as delicious. And if this sounds like I’m tooting my own horn – YOU WIN! I am. Because it’s that tasty and because ice cream floats hold a soft place in my heart.
Rhubarb

Rhubarb Coconut Ginger Float

My dad has always made a MEAN coke or root beer float and as a child, even now, it seemed like a thing of magic to me. That sweet, gaseous foam, velvety soft ice cream and cream-soaked soda.  It’s one of my favourite treats and I always picture my dad, child-like grin painted accross his face, ready to dive in, whenever I eat one. So in honor of Fathers Day, and in case I don’t get back in here before then, this one is for my pops. The man who taught me to eat well and eat everything, work hard, be polite, and do everything with a pinch (or fist-full) of sarcasm. Love you, D-Money.

Rhubarb Coconut Ginger Float

Rhubarb-Ginger Coconut Floats
serves 4

I used a vegan ice cream here because I wanted something as pure as possible. Coconut Bliss’ Naked Coconut is as pure as can be; seven ingredients, dairy-free, gluten-free, sugar-free. I highly recommend this if you can’t find a local equivelant. [disclaimer: this is not a sponsored post - I just love this ice cream]

 

2 bottles high quality ginger beer (we love Nickelbrook Ginger Beer)
1 pint Coconut Ice Cream
1 cup Rhubarb-Ginger Syrup (recipe follows)
In the bottom of 4 tall, slim glasses spoon a few tbsp of coconut ice cream. Top with a bit of rhubarb-syrup and a 1/2 bottle of ginger beer. Repeat in each glass and then do one more layer of each item, finishing with a drizzle of syrup.

Rhubarb-Ginger Syrup
makes 1 – 1 1/2 cups

5 cups rhubarb
1 1/2 cup sugar
2 cups water
few coins gingerPlace all ingredients in a sauce pot and bring to a gentle simmer. Let cook for 20 minutes or until rhubarb is extremely soft. Place a fine-mesh seieve over a bowl and dump contents in. Let sit, pressing gently after it looks like all the liquid has come out, until you have about 1 – 1 1/2 cups syrup. Pour into a clean jar and cool in the fridge until ready to use.

Rhubarb Coconut Ginger Float

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