Mató & Maple Syrup

Special dinner

I was so inspired by my husband’s gift that I had to make something quick but special tonight. Out came millet with cranberries and walnuts, accompanied by mushrooms stir-fried in garlic and butter and a salad made with spinach, blood orange, thinly sliced carrots, fennel, celery, radish, and seasoned with a lemon & olive oil [...]

Mushroom walnut risotto

I was feeling overwhelmed by work this evening and not at all inspired to cook. Since I haven’t made rice for a while, my immediate thought was to make a simple risotto. Alas, I had neither butter nor parmesan cheese but I decided to go ahead with it anyway. I did find some gruyère cheese [...]

Kale and sundried tomatoes cornbread

It is no secret on this blog that I love my cast iron skillet and inventing different cornbread recipes. So here’s today’s version: Kale and Sundried Tomatoes Cornbread.

Recipe below the fold

Sunday breakfast

Accompanied by some nice Quebec cheese and some rooibos tea.

Making the most of winter vegetables

Mark Bittman’s recent column on roasting winter vegetables inspired this simple, yet very fulfilling meal. I chopped a few small carrots, one parsnip, some sunchokes (aka Jerusalem artichokes), and a sweet potato. I added a few whole garlic cloves (with skin), drizzled some olive oil, sprinkled some fleur de sel, black pepper, oregano and roasted [...]

Orzo with kale, sun dried tomatoes, mushrooms, and caramelized shallots

Ingredients

2/3 of package of Orzo
2 shallots, sliced
4 garlic cloves, chopped
1 tsp oregano
1 bunch kale (I used red kale), washed and chopped
handful or more of dried mushrooms, reconstituted and chopped
4-5 sundried tomatoes, reconstituted and chopped. Reserve the tomato water.
2 tbsp capers, rinsed and drained
1/2 cup parmesan cheese, optional
olive oil
salt & pepper to taste

1. Prepare the orzo [...]

Comfort food

Wikipedia defines comfort food as “familiar, simple foods that are usually home-cooked or eaten at informal restaurants.” What constitutes familiar, simple foods that elicit a certain emotional response from those who eat them of course changes from culture to culture. Whenever he is feeling under the weather, Alan likes having toast and tea because that’s [...]

Pan-Roasted Millet with Kale, Delicata Squash, and Pine Nuts

I wanted something light, yet seasonal. I had some kale in the fridge and a delicata squash sitting on my counter for the past 10 days. Browsing my new favourite book, I came across a recipe for pan-roasted millet with pumpkin seeds. Browsing one of my favourite magazines, I came across this recipe for delicata [...]

Lentil Walnut Pâté

Source: Terry Walter | Clean Food | Fall | page 151

We’ve been nibbling on this one for the past few days.
A simple pâté that resembles liver pâté both in taste and consistency. It’s very simple to make and a great snack to have around.
Ingredients:
1 cup brown or green lentils
1 thumb-size piece kombu
2 cups water
1 tablespoon [...]

Roasted Butternut Squash Risotto with brown rice

Mark Bittman is a genius.
When I found out sometime last year that I had an intolerance to white rice, I was very disappointed. I don’t eat white rice very often but there are a few key dishes that don’t lend themselves to brown rice. Sushi for example. Or risotto. The key to a nice, [...]

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