Gremolata is an amazing way to add flavour. Often made with lemon, I made a gremolata mixture with orange zest, juice, garlic and parsley for this asparagus dish.
Very simple to pull together. Zest the orange peel into a bowl, cut and add the juice of the orange, mince a 1/4 cup of parsley and add a garlic clove or two (or three) and mix. Sprinkle over asparagus.
Fresh flavours to dress up your vegetable side dishes.
Cook spaghetti as per package. Heat olive oil in a pan. Sauté garlic and red chilli flakes and cook until fragrant. Drain spaghetti, add to olive oil mixture and toss to coat. Sprinkle with Parmesan cheese.
My new smoothie combination – one banana, frozen raspberries, approximately 1 tablespoon of Manitoba Harvest hemp hearts and Nuts to You almond butter, a wee bit of vanilla extract and one cup Silk unsweetened almond milk. Blend and enjoy!
Back to school is upon us and regardless of our age, we should always be learning. If you are a foodie like me, chances are that learning comes in the form of food.
After a long absence from my kitchen, I decided last autumn that I needed to get serious about cooking again. A friend’s Facebook post led me to discovering the Clean Eating Magazine Clean Eating Academy: Intro to Clean Cooking & Nutrition course with Chef James Smith. While I have been cooking since childhood, my recipes were not always the healthiest and I needed help being inspired again. I had always wanted to take a professional culinary course for fun so this seemed like a perfect place to start.
From the first lesson, I learned so many new things and all from the comfort of my home. Many Sunday afternoons were spent trying professional culinary techniques including mise en place, julienne, bâtonnet, brunoise and blanching as well as putting my new skills into practice by creating some awesome recipes. From homemade vegetable stock to roasted garlic lemon aioli to mushroom risotto, I graduated with new culinary skills and techniques to make recipes clean.
There is still so much for me to learn and master and it is definitely an ongoing work in progress. I love that I can return back to the recipes and videos when I need to and the magazine and website is filled with many recipes to try. If you are struggling to be inspired in your kitchen, why not commit to learning something new. Regardless where you live in the world, this course is accessible to all from the comfort of your own kitchen. I highly recommend the Clean Eating Academy: Intro to Clean Cooking & Nutrition course if you are looking to get started to a healthier YOU.
To learn more about Chef James Smith and the Clean Eating Academy: Intro to Clean Cooking & Nutrition course, visit http://www.cleaneatingmag.com/articles/meet-clean-eating-academy-instructor-james-smith/
Happy clean cooking and eating!
It is peach season. A tomato and mozzarella caprese salad is one of my favourites so I decided to put a summertime spin on it by using peaches instead.
All you need is basil leaves, mozzarella and peaches. To make the balsamic reduction – bring balsamic to a boil and simmer for ten minutes till it takes on a thicker consistency. I used 1/4 cup since I only needed a small amount. If you have not tried a balsamic reduction before, you will love the more intense flavour it brings to a salad.
Enjoy this simplistic fresh summer salad!
“This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun!” ~ Julia Child
Since I was a child, I have loved all things food. I grew up with my great Mummi taking care of my brother and I during the workdays while our parents were at work. I always came home for lunch during my public school years and enjoyed all my meals being made scratch including the most amazing homemade deserts. I would often bake with my great Mummi and Mummi and learned to cook from both of them. I remember how we would spend the day baking Finnish pulla, cinnamon rolls and Christmas cookies. I always wanted to make my own cinnamon braids to compliment my great Mummi’s perfected ones. On Saturday evenings, our family would enjoy a homemade meal – often steak and ceasar salad – complete with dancing in the kitchen to the CHFI 98.1 Saturday Night Oldies. Amazing special family memories were made in the kitchen and around food.
In grade five, I went to after-school baking class to continue to learn more. With a Loblaws close to home, I truly believe Dave Nichol, the PC products and the Insider’s Report sparked an interest in international cuisine. I hosted decorate your own pizza birthday parties as a pre-teen. In junior high school, we had to select an afternoon activity to join for the last week before summer started. I signed up for the French Club all because we got to go on an outing to a French Restaurant. On a grade eight school trip to Quebec, we found ourselves in Ottawa on the final evening. Three friends and I thought it would be fun to go to a fancy hotel for coffee and desert. To me, it has always been exciting to figure out where to dine on family holidays. I enjoy searching recipes and planning ideas to entertain. I love indulging in cooking and television shows about food, cookbooks, magazines and following all things food on social media. I get excited about new grocery and food stores opening, attending cooking classes and have definitely adopted a European-style to food shopping. It is no surprise when I travel that I may find myself in a grocery store, kitchen shop, food hall or market to see what they stock that may be different from home. A great dinner party filled with good food, wine and conversation makes me happy.
Despite this interest and love of all things food, the busyness of our modern world sidetracked my enjoyment for cooking. For too many years, I have struggled to figure out what to cook for one so I would opt for unhealthy options or dining out to make life simpler. Last autumn, I committed to returning to the kitchen and get cooking again to ensure I stay healthy as I get older. I have enjoyed the mindfulness of escaping into the preparation process but still struggle after long and busy days to sometimes get motivated to cook. It is a definite ongoing journey but I am looking forward to continuing to learn and try new things. I hope to share a few of my food adventures and inspirations along the way.
Happy cooking to me!