I can’t believe it’s September already. Where did this summer go? I’m not sure if it was having the snow stay into early May or just being so busy, but this summer seemed to wiz right by. With September here in full force, so is school. Yup that’s right – back to the books, the late night studies, copious amounts of coffee and the ever growing wealth of knowledge. When CTV Morning Live contacted us about doing another segment, this time anchored around budget and student friendly meals, Bob and I agreed to the challenge (the video of the segment is posted below – tune in to see who received the “dunce” cap). Bob made some flavour packed chicken cacciatore and my rival dish was one of my favourite foods: Vietnamese cold rolls. Let’s get to my recipe (which by the way costs an average of $2.49 CAD for a serving of four cold rolls).
Tag Archives: fresh
Now don’t get too shocked when you read this next sentence: hello, it’s Carlene here. I know….. I’m slightly ashamed to say I haven’t blogged in the past four months… yes FOUR months. Luckily Bob has been able to keep everyone up to date with some delicious recipes while I took on the challenge of a new job and a completely new schedule, said “see you when I see you” to a dear friend who lost his courageous battle with cancer, took a new focus on myself and those who matter most to me and continued to tackle my photography business. While food was still a centerpiece in my life over the past four months, unfortunately the blog got the shortest stick while I took some quality “me” time to figure what life really is about and what truly matters. I’ve come to the conclusion that it’s not money, a job, things or status. It comes down to time and who you choose to share it with and who chooses to value yours and share theirs back in exchange. Within that shared time is where memories are made and friendships take life. Perhaps it’s time that is the most valued commodity, not gold, gas or oil, and the one true gift you can share with those who matter most to you.
After taking some of time to “spend” on me, I’m back in action with a fresh cherry scone recipe using Saskatchewan cherries picked from our parent’s orchard. Let’s get to this recipe… Continue reading
Rather than try and combine both posts into one, I decided to create another one, as some people might be turned off by the idea of deep fried ravioli, and not notice that you can boil these into healthier, delicious ravioli!
Start off by making this Spinach Pasta Dough, once that is made proceed to the recipe.
In a continuation of the delicious spinach pasta dough I made, here is another great use for it! To make the pasta, check out the Spinach Pasta Dough post. Once you have made the dough follow these instructions:
Check out this video for a visual on how to quickly cut your pasta into fettuccine!
Every time I cook a recipe from Bon Appetit, I am consistently impressed with how good it is, and this one is no exception! What a great trio of flavours this dish had. At it’s base there was rich, flaky salmon with a beautiful pan-seared crust, on a bed of hearty collard greens, finished off with a side of cool, refreshing Radish Raita. Having never actually eaten collard greens, and having seen them recently at the local Sobey’s, my interest was peaked when I came across this recipe in Bon Appetit’s March issue.
A while ago, Bob & I were contacted by Taste of Home to review their “Cooking School Cookbook” and immediately we said yes. Taste of Home is one of the premier cookbook companies so how could we say no?! One of the recipes that first caught my eye was the Cherry Pie recipe – I’ve never cooked a pie from scratch before and each summer we have pounds upon pounds of fresh tart cherries. With my schedule finally freeing up and having a free evening, I dove into the kitchen to make this pie. Let’s get to the recipe! Continue reading
We were recently contacted by Cookin’ Greens to create a unique and tasty using some of their fresh frozen vegetable mixes. Bob & I decided that creating a veggie packed BBQ pizza would be the best option! Now here is something cool about Cookin’ Greens which I really appreciate: all their frozen veggies (chopped kale, chopped spinach, chopped rapini, Designer Mix and the Athlete’s Mix) are frozen within six hours after being freshly farm picked, then are double washed, double blanched, chopped and flash frozen to seal in the maximum amount of nutrition and flavour. Because of Cookin’ Greens intense process, you can find these frozen veggies in the organic isle. But I’m hungry, so let’s get to the recipe! Continue reading
Here is the second recipe from Week 12 of the Julia Child JC100 celebration. We both agreed these provencal tomatoes were up there with the Asparagus and Hollandaise as the favourite recipe of the week. However, we think these bad boys would best be served as a breakfast food – topped with an egg and some hollandaise sauce (as Bob tested out shortly after making them)! Let’s get to the recipe so you can use some fresh garden tomatoes before the summer is over.
With summer finally arriving, fresh fruit is coming into season and I’m happy as a peach (pun intended). I’ve been eating them a lot for dessert or as a snack at lunch. When eating apricots one evening I thought – these would be great with a balsamic reduction! Now for those who haven’t tried balsamic reduction, it has a sweet-tart taste that enhances the sweet richness of fruit. Essentially, the combination of flavours play on each other to heighten each individual flavour palette. The balsamic reduction is great on top of fresh fruit like peaches, apricots, strawberries, blueberries, etc. Let’s get to this recipe so you can enjoy your summer fruit with a twist. Continue reading